Crab and asparagus is, in my mind, a fantastic combo. I make a puff pastry tart with crab, asparagus, double cream and egg yolks – it’s too good. But as simplicity is the order of the day, here’s the crab/asparagus combination in its most basic form.
Serves
Four people
Ingredients
- 12 asparagus spears, trimmed
- 1 live 2 – 3 lb brown cock crab (make sure your crab is fresh, has all its claws and is heavy for its size)
- 1 lemon
- Maldon sea salt
- black pepper
- olive oil
Method
Wash the crab and place in a large pan of fresh water. Bring to the boil and boil for approximately 20 – 25 mins. Allow the cooked crab to cool slightly before picking the white meat from the claws and the brown meat from the shell.
Toss the asparagus in a little olive oil and place on a sizzling griddle pan set over a high heat. Cook for 3 or 4 mins turning once or twice. Allow the spears to take on a bit of colour.
Spoon a pile of the crab-meat onto a warm plate and add the char-grilled spears.
Season the whole lot with lemon juice, Maldon sea salt and black pepper.