Crab baked in foil
Oven-baked vegetables and crab is about as simple as it gets. Full of flavour and easy to scale up for a crowd.
Ingredients
For the papillote
- g Crab claw meat
- Carrot
- Leek
- Celery stick
- Fennel
- Onion
For the sherry butter
- g Butter
- Shallot
- tbsp Flat-leaf parsley
- tbsp Tarragon
- tsp Soy sauce
- tbsp Sherry vinegar
- Lemon, zest finely grated
Instructions
Sherry butter
Finely chop the shallot, parsley and tarragon. Mix well with all the other ingredients and the butter, at room temperature.
Roll into a log using baking paper and put it in the fridge. That makes it easier to cut into neat slices.
Papillote
Spread the vegetables out in the middle of a sheet of foil. Leave plenty of room around them so the parcel is easy to fold up.
Lay the crabmeat on top, with slices of sherry butter over it. Fold up into a tightly sealed parcel.
Bake at 160°C fan/gas 3 for 10 minutes.
For the papillote
For the sherry butter
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