5 People / 45 Mins

Crab Royale

Crab Royale


  • Royale mix
  • 150g Milk
    150g Double cream
    70g Reduced crab bisque by half
    90g Egg yolks
    25g Whites
    4g Maldon salt
    Pinch of Cayenne
  • Other ingredients
  • 5 tbsp peas – blanched and refreshed in iced water
    Pea cress
    Lovage leaves
    Picked white crab meat 20g per portion
    Avruga caviar – 1g per portion
    Lemon juice
    Chopped chives


Bring milk, cream salt and cayenne to just under boiling (90°C)
Whisk egg yolks and whites together
Add the reduced bisque to the cream then add to the eggs whisking together
Pass, weigh 70g per bowl
Cook at 94°C combi 50% humidity
Fan 3 for 20 minutes then check to see if cooked

Sourdough croutons

¼ sourdough loaf, frozen
Slice thinly on the slicer and bake in the oven at 160 degrees for 8-10 minutes until crispy and leave to cool

Lovage oil

50g lovage leaves
100g grapeseed oil
Place in a blender and blend to 60 degrees, strain through muslin and chill over ice.

To plate:

Warm the royales in the oven for 3 minutes
Mix the crab meat with the caviar, lemon juice and chives
Mix the peas with a little lovage oil and some salt
Dress the royale with the crab, the peas, croutons and garnish with the loavage leaves and pea shoots