Ingredients

Ingredients For the crabcakes

• 1 dressed crab (preferably Cromer), meat picked

• 1 tbsp finely chopped fresh parsley

• ½ tsp English mustard

• ½ tsp Worcestershire sauce

• 1 free-range duck egg yolk, beaten

• 1 tbsp crème fraîche

• ½ lemon, zest and 1 tsp juice

• 2-3 tbsp breadcrumbs, plus extra for coating

• 2 tbsp plain flour

• 1 free-range duck egg, beaten

• 2 tbsp vegetable oil, for frying

For the potted crab

• 2-3 dressed crabs (preferably Cromer)

• 250g/9oz unsalted butter, plus extra for greasing

• 1 small shallot, peeled, finely chopped

• pinch ground mace

• pinch cayenne pepper

• pinch freshly grated nutmeg

• ½ lemon, zest and 1 tsp juice

• 1 pack micro cress

For the samphire

• 250g/9oz samphire

• 4 tbsp white wine

• 75g/2½oz unsalted butter, cubed

• 1 tbsp extra small capers, drained and rinsed

• 1 tbsp finely chopped fresh parsley

• freshly ground black pepper

For the poached duck egg on toast

• splash white wine vinegar

• 4 free-range duck eggs

• 4 slices bread

• 50g/2oz butter

For the lemon mayonnaise

• 3 free-range duck egg yolks

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 400ml/14fl oz rapeseed oil

Description

Recipe Uses 1 Dressed Crab (preferably Cromer), Meat Picked, 1 Tbsp Finely Chopped Fresh Parsley, ½ Tsp English Mustard, ½ Tsp Worcestershire Sauce,...

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