DRESSED CRAB WITH FRENCH BREAD

Men's Health (UK) - - Agenda -

SERVES 4 • Whole crab (1kg) • Bouil­lon (as be­fore) • Cu­cum­ber, ½ , skinned, de­seeded and chopped • Dill, bunch, chopped • Plum toma­toes, 2, de­seeded and chopped • May­on­naise, 2tbsp • Juice of ½ lemon • A baguette METHOD Cook the crab for 12 min­utes in the bouil­lon. Once it’s cooled, break off the claws and legs, and ease the top shell off. Use a shell­fish pick to re­move any meat from the claws and leg cav­i­ties, then mix this with finely sliced cu­cum­ber, dill and an­tiox­i­dantrich toma­toes. Bind with mayo and lemon juice, then sea­son. Serve with warm bread for an im­mea­sur­able up­grade on any prawn sand­wich.

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