North Shields crab, Florence fennel and toasted sourdough


North Shields crab, Florence fennel and toasted sourdough
Serves: 2
  • 100g picked white crabmeat
  • 50g brown crabmeat
  • juice of ½ lemon
  • salt and pepper
  • Dressing:
  • 100ml rapeseed oil
  • 1 tbsp apple vinegar
  • 1 tsp English mustard
  • Fennel pesto:
  • handful of fennel tops
  • 2 tsp toasted pine nuts
  • 2 tsp grated Parmesan cheese
  • 100ml rapeseed oil
  • ½ garlic clove, grated
  • salt and pepper
  • Toasted sourdough:
  • 2 thin slices sourdough
  • rapeseed oil
  • To serve:
  • handful of fennel tops
  • spring onions
  1. Combine crabmeats with the lemon juice; then add salt and pepper to taste.
  2. Set aside.
  3. For the dressing, whisk all the ingredients together.
  4. Set aside.
  5. For the fennel pesto, combine all the ingredients in a liquidizer and blend until smooth.
  6. Set aside.
  7. For the toasted sourdough, preheat the oven to 180C/Gas4.
  8. Slice the sourdough as thinly as you can.
  9. Place on a baking sheet, drizzle over some rapeseed oil, and bake for 5 mins.
  10. To serve, use two dessertspoons to mould some crabmeat to form quenelles.
  11. Place three on each plate.
  12. Lightly coat the fennel tops with the dressing, and place around the crab.
  13. Dot around the pesto, and finish with the toasted sourdough and spring onions.


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