Recipes

Roger Jones of The Harrow Inn has used beautiful sweet Torbay Crab and enhanced it with a gazpacho-style soup made from fresh succulent English cherries.  

For the Crab

    Live Torbay Cock Crab 1 kilo

For the Gazpacho

    100g English cherries, stoned
    100g watermelon
    100g cucumber
    100g vine cherry tomatoes
    1 red chilli
    25g purple basil
    100ml sweet Japanese vinegar
    25g sugar (or to taste)
    100ml extra virgin olive oil
    Sea Salt (to taste)

For the Garnish
 
    Pea shoots

Method

Place the live crab into a large pan of boiling water (the pan should be four times the size of the crab), allow to boil rapidly with a lid for 15 minutes, take out of the water and placed in iced water for 30 minutes. Place in the fridge overnight.  

Take the crab apart keeping the brown meat and white meat separate. Place the brown meat in muslin and allow to drain, seasoning with salt and pepper, and leave the white meat unseasoned.

Blend all the gazpacho ingredients together in a blender till smooth.

In a large chilled bowl place in the middle some brown crab meat, top this with white crab meat and then the pea shoots. Pour the cherry gazpacho around the crab. Extra English cherries can be used to garnish.