Devon Crab, Basil and Seaweed From Folly by Nick and Scott

FOR DRESSED CRAB:

1. 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.
2. Using
   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
   it
   ’
   s not too much
   liquid and moisture.
3. 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
   fridge.

FOR BASIL BISQUE:

1. 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.
2. 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.
3. 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.

FOR SEAWEED:

1. 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.

TO SERVE:

1. 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.
2. Eat and enjoy!