Fresh crab, crab pâté and kohlrabi herb salad
A fresh summer herb salad makes the perfect accompaniment for seasonal crab and a super-easy homemade crab pâté.
For this recipe you will need a food processor and a barbecue.
Ingredients
- 1 kohlrabi, peeled
- 200g/7oz celeriac, peeled
- 2 lemons, grated zest and juice only
- 30ml/1fl oz olive oil
- 10²µ/â…“o³ú dill fronds, chopped
- 10²µ/â…“o³ú chives, chopped (plus some chive flowers to garnish, if you have them)
- 10²µ/â…“o³ú tarragon, chopped
- 2 cooked crabs, around 1kg/2lb 4oz each
- 2 tbsp fish sauce
- 2 tbsp Worcestershire sauce
- 1 garlic clove, chopped
- 1 slice white bread
- salt and freshly ground black pepper
- sourdough toast, to serve
Method
Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons.
In a large bowl, whisk together the lemon juice, zest and olive oil. Season well with salt and pepper. Add the chopped herbs and the vegetables and coat evenly. Finish with a sprinkle of chive flowers.
Remove the claws and legs of the crabs and set aside.
To make the pâté, remove all the brown meat from the crab bodies. In a blender, mix the brown meat with the fish sauce, Worcestershire sauce and garlic. Blend to until smooth. Add a few pieces of the bread and blend to a paste. It shouild have a smooth spreadable consistency. Refrigerate until needed.
Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up.
Serve the crab claws and legs alongside the pâté, toast and salad.