Brixham Crab with Kombu Dashi Jelly and Chicken Crackling
BY SIMON HULSTONE - Crab is one of Simon Hulstone’s favourite ingredients. Sweet fleshed and meaty, served with apple and radishes to add texture and contrast. Sitting on a light seaweed-based jelly bringing the dish to a fantastic flavourful climax.
How to prepare
Brixham crab, discs (apple, kohlrabi and watermelon radish), dashi jelly, chicken crackling, samphire, seaweed powder, lemon mayo.
Scissors, small saucepan, 3 teaspoons, palette knife, kitchen tweezers.
Crustaceans, egg, mustard, sulphites, milk, soya, wheat (gluten), fish, molluscs, celery. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.