Ingredients

Ingredients

• 25g/1oz butter

• 1 shallot, peeled, finely chopped

• 3 tbsp brandy

• 200ml/7fl oz fish stock

• 75ml/3fl oz double cream

• ½ tsp English mustard

• ½ tsp cayenne pepper

• ½ lemon, juice only

• 4 cooked brown crabs, meat picked, shell reserved

• 25g/1oz parmesan cheese, grated

• 25g/1oz fresh breadcrumbs

For the salad

• 150ml/5fl oz rice wine vinegar

• 50g/2oz caster sugar, plus extra, to taste

• 1 tsp salt

• 2 banana shallots, finely sliced

• 2 heads Little Gem lettuce, leaves separated

• 4 tbsp celery leaves

• 4 tbsp flatleaf parsley leaves

• 2 Cox's Orange Pippin apple, cored, thinly sliced

• 1 tbsp English mustard

• 2 tbsp white wine vinegar

• 6 tbsp olive oil

Description

Sweet Crabmeat In A Rich And Creamy Sauce, Served With A Refreshing Salad. This Is Ideal For A Summer Lunch.

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