Ballymaloe Dressed Crab


Market Kitchen



     425g crab meat, white and brown. (3 crabs should yield this)
     70g white bread crumbs
     1 dsp white wine vinegar
     2 tbsp Ballymaloe country relish
     30g butter
     1 dsp French mustard
     110g buttered crumbs
     Salt and pepper


For the White Sauce

     150g butter
     150g flour
     1.5L milk
     Salt and pepper
     ¼- ½ tsp ground nutmeg


For the Cucumber pickle

     900g cucumbers thinly sliced
     3 small onions thinly sliced
     350g of sugar
     1 tbsp salt
     225 ml cider vinegar


Method For the Cucumber Pickle

     Thinly slice cucumber, preferably with a mandolin. Combine with rest of ingredients and leave to macerate until ready to use.


To Make the White Sauce

     Add a carrot and onion cut in 2, parsley, thyme and a bay leaf to milk. Bring to boil and simmer for 2mins. Take off heat and let sit for ½hr to infuse. Strain out the aromatics.
     Melt butter in separate pan, whisk in flour and stir on heat for 2mins. Remove and gradually add milk, whisking all the time.
     Place back on heat and bring to boil to thicken. Add salt, pepper and nutmeg to taste.


For the Dressed Crab

     Mix all ingredients (except crumbs) with120ml white sauce and put in shells.
     Top with buttered crumbs and bake at 200c for 20min


Dorie
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