Bring new Dubai restaurant, folly by Nick & Scott, to your kitchen by recreating their Devon Crab, Basil and Seaweed dish at home.
- FOR DRESSED CRAB:
250g White crab claw meat
50g lemon juice
- FOR BASIL BISQUE:
500g crab shells (chopped into inch square sized pieces)
100ml Olive oil
50g tomato paste
1500ml water ½ bunch of basil (stalks and leaves separated)
75g crème fraiche
- FOR SEAWEED:
500g dark green savoy cabbage leaves
2l Vegetable oil for frying
FOR DRESSED CRAB:
- Carefully pick through the crab to remove any broken shell pieces. Use a stainless-steel tray with a
deeper tray underneath full of ice to keep the crab meat cold as it will
spoil fast if it gets warm.
two bowls, again one full of ice and the other one on top of the
ice to keep the crab cold, place the meat
inside and then add the other ingredients but keep a little of each back
just to be sure
s not too much
liquid and moisture.
- When you’ve mixed all together, add any of the additional ingredients that are
need. Taste the mix and correct seasoning if needed, keep chilled in the
FOR BASIL BISQUE:
- Heat a deep pan with the olive oil inside, when the oil starts to smoke add the crab shells being very
careful of the oil spitting and splashing.
- Roast the shells until the browning begins, then add tomato
paste and cook out for no more than 30 seconds, add the water and basil
stalks then simmer for 1 hour.
Strain the stock, then reduce on a medium heat until almost a syrup, whisk in the crème fraiche, tear the
basil leaves, add them to the pan and bring up to the boil again,
infuse for 5 minutes then strain the
bisque and cool.
- Heat the oil to 120 degrees Celsius in a deep pan. Very finely slice the cabbage leaves into long thin
strips and then deep fry until the bubbling stops, remove and place on
to a tray with absorbent paper
and season with a little salt while there is still a little oil coating
the outside that it can stick to. Kep in a
warm dry place until needed.
- Pour a little basil bisque in the bowl, then using a small steel ring
or cutter place a little of the dressed
crab inside and gently push flat to make a level surface then take a heaped spoon of
the crispy seaweed
and place on top.
- Eat and enjoy!
- Main Dishes