See Also: Dartmouth crab plate(recipes)
Crisp soft shell crab, crab salad and tandoor smoked spicy salmon mousse(recipes)
Dartmouth(dictionary)
Dartmouth College(encyclopedia)
Dartmouth (as used in expressions)(encyclopedia)
Dartmouth College case(encyclopedia)
Dartmouth General Hospital(health)
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crab(3)(dictionary)

Dartmouth crab plate (recipes)






Serves 4



Preparation time

1-2 hours



Cooking time

30 mins to 1 hour

















Ingredients



For the spider crab consommé100ml/3½fl oz olive oil3 carrots, sliced2 onions, sliced1 bulb fennel, sliced40g/1½oz sea salt15g/¼oz black peppercorns1 tsp coriander seeds4 slivers orange peel5 cloves garlicsprig thyme½ bay leafsprig basil6 tomatoes, halved and deseeded25g/1oz fresh ginger1 star anisepinch fennel seeds1.5 litres/2¾ pints fish stock750ml/1¼ pints dry white wine50ml/2fl oz white wine vinegar2 large or 3 small live spider crabs, 2kg/4lb 8oz total weight, scrubbed clean For the clarification mixture50g/2oz celery, finely chopped50g/2oz onions, finely chopped50g/2oz leeks, finely chopped 25g/1oz carrots, finely chopped 225g/8oz white fish trimmings (ask your fishmonger for trimmings)50g/2oz tomato purée5 free-range egg whitesFor the potted brown crab1 live brown crab, about 1kg/2¼lbcourt bouillon (or fish stock or very salty water)1 tbsp ready-made mayonnaise1 lemon, juice onlysalt and freshly ground black pepper2 tbsp chopped parsley 4 free-range hard-boiled eggs, yolks and whites separatedtarragon vinaigrette4 tbsp clarified butterfreshly grated nutmegcayenne pepper1 tsp brandy2 tomatoes, skinned, deseeded and each cut into 4 To servepickled cucumberfrissée lettucewild rocketmelba toast



Method



1. First make the consommé. Heat the oil in a large pan and gently sweat the sliced vegetables until soft, without colouring. Add the sea salt, peppercorns, coriander, orange peel, garlic, thyme, bay leaf, basil, tomatoes, ginger, star anise and fennel seeds. Cook for 10 minutes.2. Pour in the fish stock and bring to the boil. Simmer for 20 minutes. Add the white wine and vinegar, and simmer for a further 10 minutes. 3. Carefully add the crabs to the pan and cook for 15 minutes. Remove and leave to cool.4. Mix together the ingredients for the clarification. Strain the cooled consommé into a clean pan. Add the clarification mixture. Bring to the boil, stirring often to prevent sticking. Once at boiling point, turn down the heat to simmer for 20 minutes. Finally, pass through a piece of clean muslin to trap any fine particles. Check the consommé for seasoning, then set aside.5. For the potted brown crab you need four 5cm/2in metal chefs' rings. Place them on a baking tray lined with cling film. 6. Cook the crab in court bouillon for 18 minutes. Remove and allow to cool. 7. Pull off the large claws and legs. Break open the ' box' and scoop out the brown meat into a sieve; drain. Crack open the large claws and pick out the white meat into a separate bowl. Combine the white crabmeat with the mayonnaise. Combine the brown meat with 1 teaspoon of lemon juice, salt and freshly ground black pepper.8. Pass the cooked egg whites and yolks separately through a sieve. Season with salt and freshly ground black pepper and a little tarragon vinaigrette.9. Melt the clarified butter. Add the remaining lemon juice, a little nutmeg, a tiny pinch of cayenne pepper, salt and the brandy.10. Dry the tomato pieces on a cloth, then cut them to the size of the rings. Season with salt and freshly ground black pepper and place two pieces in the bottom of each ring. Add a layer of white crabmeat, then the sieved egg yolk, followed by the egg white. Top with the brown crab, then add another layer of white crab. Finish with the remaining tomato pieces and seal with the spiced butter. Chill to set.11. To serve, warm the spider crab consommé. Turn out the potted crab onto one end of four rectangular plates. Place a small soup cup of spider crab consommé opposite. In between garnish with a little pickled cucumber, frisée and wild rocket. Melba toast is a nice addition.