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The Ivy's Dressed Dorset Crab with Celeriac Remoulade
Serves 1
150g brown crabmeat
1 tsp tomato ketchup
1 tsp Worcester sauce
2 tsp English mustard
60–70 g brown bread, crusts removed and broken into small pieces
5g gelatine
juice ½ lemon
50 ml vegetable oil, mixed with 50 ml olive oil
Salt and pepper
White crab meat
Good quality brown bread
Handful of mustard cress
Make the mayonnaise the day before you plan to serve it. Put the brown crab, the ketchup, Worcester sauce and mustard into a blender and process until it is smooth. Melt the gelatine over a low heat in the lemon juice and add it to the crab with the bread. Process again until the mixture is smooth, stopping the machine occasionally and giving it a stir. Very slowly trickle the oil into the blender, processing on a low speed as you pour. Stop the machine occasionally and stir. When the mayonnaise is smooth empty it into a bowl, season, if necessary, with salt and pepper, cover with cling-film and refrigerate overnight.
The best way to present this dish is to spoon the white crabmeat into a 6cm x 5–6cm deep ring mould; spoon some brown crab mayonnaise on top and leave it in the fridge for an hour or so to set. To serve, carefully lift the ring.
Alternatively, mould the white crabmeat in a tea cup, pushing it firmly with the back of a spoon, turn it out immediately and either spoon the mayonnaise over the top or hand it separately. Serve with some good brown toast and celeriac remoulade (see below). Garnish with the mustard cress.
Celeriac Remoulade
1 small head celeriac, peeled and finely shredded
Juice of ½ lemon
Vinaigrette (recipe below)
2 tsp English mustard
Salt and pepper
For the vinaigrette
50 ml olive oil
100 ml vegetable oil
40 ml white wine vinegar
70 g Dijon mustard
½ tsp caster sugar
Salt and freshly ground black pepper, to taste
Soak the celeriac in a bowl of cold water with the lemon juice for about 1 hour.
Drain and dry it on some kitchen paper or in a salad spinner. Mix all the ingredients for the vinaigrette together thoroughly, either by putting them into a blender, whisking them by hand or pouring them into a clean empty bottle and shaking them. Whisk together the vinaigrette and the mustard. Toss the celeriac in the dressing and season to taste with salt and pepper.
