A simple celebration of spring in Cornwall which Jack is particularly fond of, and a dish that takes pride of place on the menu at The Seafood Restaurant throughout the British asparagus season.
Serves 4 as a starter
- 1 x 1.25 – 1.5kg cooked brown crab, or two dressed crabs
- 300ml olive oil, for poaching
- 350g British asparagus
- 225g samphire, picked over and washed
- ¼ garlic clove, finely chopped
- 2 tbsp extra virgin olive oil, plus extra for serving
- Juice of ¼ lemon (about 2 tsp)
- 1 tbsp chopped fresh parsley
- Sea salt flakes
- A few Parmesan shavings, to garnish
1) Remove the meat from the whole crab or divide the white and brown meat if you're using a dressed crab
2) Heat the olive oil in a pan to 150°C. Snap off the woody ends from the asparagus where they break naturally and discard them. Cut the asparagus stalks in half. Poach the asparagus in the olive oil for 3-4 minutes and drain.
3) Meanwhile, break off and discard the woody ends of the samphire and break the rest into 2½ cm pieces. Add the samphire to the asparagus oil and poach for 1 minute. Drain and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season to taste if necessary.
4) Divide the asparagus and samphire between four plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the Parmesan shavings and serve.
