Скачать или смотреть How to: Hand Picked Crab with Asparagus

Picking fresh crab was one of my first and (main) jobs as an apprentice at Claridge's. I have never tired of doing this task.

Pick the crab on a metal tray, you will hear any shell drop. Or use a UV light.
We cook our crabs in boiling water with 5% salt. Drop them into boiling water and remove from the heat to cool.

The mix was made with a simple butter and water emulsion with salt and plenty of black pepper. Some pomelo for sharpness and finished with grated bottarga (grey mullet roe) from Sardinia.

Can’t beat a crab sarnie and a cup of tea!
Happy cooking
Adam x

White Asparagus Cooked In A Blanc, Crab Vinaigrette
8 spears French white asparagus
100g flour
1ltr water
1 lemon, juiced
10g salt

50g butter
100g water
100g picked white crab
1 pomelo, segmented
10g chives
Bottarga

Peel the asaparagus and reserve. Bring the 1ltr water to a boil and whisk in the lemon juice followed by the flour. Season the mix. Pass the blanc through a chinois if it is too lumpy – return to a pan. Blanch the peeled asparagus in the blanc for 1.5/2 minutes until just cooked. Remove from the pan and reserve.

Heat 100g water with 50g butter and reduce by half to create an emulsion. Take the pan off the heat and add the picked white crab meat. Add finely cut chives and segmented pomelo.
First, plate the crab mix, topped with the hot asparagus, finely grate bottarga to finish.