Roy Brett at Dakota shells out a sumptuous crab pâté with mustard cress leaves, served with toasted walnut bread - all for Taste of Edinburgh.
1. To send the crab to meet its maker in the most humane way, turn the crab so that it is facing you and push a large straight knife through the head.
2. Boil the crab in salted water for 20 minutes. Remove and cool. Carefully pick out all the white crabmeat, discarding the 'dead man’s fingers' and reserving the brown meat separately.
3. To make the pâté, soak the gelatine in the fish stock for 15 minutes to soften it. Make a mayonnaise by putting the egg yolks in a bowl and beating well with a whisk while gradually incorporating the brown crabmeat. Then gradually beat in the oil until the mixture thickens. Combine the gelatine mixture with the mayonnaise mixture and beat well until thick.
4. Line a 850ml terrine with cling-film and pour the mixture into it. Refrigerate until set - at least 2 hours. Remove from the refrigerator and slice thinly.
5. To serve, arrange the pâté on individual serving plates, then spoon the white crabmeat on top. Sprinkle with chives and lemon juice and sprinkle the cress around the slices.
6. Serve with toasted walnut bread.
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Recipe © courtesy of Roy Brett, chef at Dakota
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