Ingredients

Ingredients For the crab soufflé

• 40g/1½oz butter, plus extra for buttering

• 40g/1½oz plain flour, plus extra for flouring

• 1 tbsp cayenne pepper

• 275ml/10fl oz milk

• 75g/2½oz picked brown crabmeat

• 2 tsp Dijon mustard

• 4 free-range eggs, separated

• salt and freshly ground black pepper

• 3 tbsp lemon juice

For the crab shell sauce

• 50g/1¾oz butter

• 1 onion, roughly chopped

• 1 carrot, peeled, roughly chopped

• 1 celery stalk, trimmed, roughly chopped

• 4 sprigs fresh thyme, leaves only

• 2 bay leaves

• 1 crab shell, in pieces

• ¼ tsp cayenne pepper

• 1 tbsp tomato purée

• 110ml/4fl oz white wine

• 75ml/2¾fl oz brandy

• 1.2 litres/2 pints hot fish stock

• 90ml/3fl oz double cream

• ½ lemon, juice only

For the radish, baby spinach and rocket salad

• 200g/7¼oz radishes, quartered

• 50g/1¾oz baby spinach

• 50g/1¾oz rocket

• 3 tbsp olive oil

• 1 tbsp white wine vinegar

• ½ tsp Dijon mustard

Description

Recipe Uses 40g/1½oz Butter, Plus Extra For Buttering, 40g/1½oz Plain Flour, Plus Extra For Flouring, 1 Tbsp Cayenne Pepper, 275ml/10fl Oz Milk,...

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