Alastair Hendy's Creamy Parsnip Mugfuls with Devilled and Potted Crab

Name: Alastair Hendy's Creamy Parsnip Mugfuls with Devilled and Potted Crab
Yield: 4
Cuisine: International
Ingredients: 1 medium dressed crab, or about 100g each white and brown; Crab meat; 80g butter; Pinch ground mace; Salt and freshly ground white pepper; 1 small onion, peeled and chopped; 500g parsnips, peeled and chopped; 1 tsp ground cumin; Pinch cayenne; ½ tsp English mustard powder; 1.2 litres vegetable or chicken stock; 1 tbsp white wine vinegar; 4 tbsp double cream; Chopped mild chilli, optional; Paprika, optional; Baguette, for toasting

Over a year ago 1,929 views

Serves: 4

Starter

Ingredients

1 medium dressed crab, or about 100g each white and brown
Crab meat
80g butter
Pinch ground mace
Salt and freshly ground white pepper
1 small onion, peeled and chopped
500g parsnips, peeled and chopped
1 tsp ground cumin
Pinch cayenne
½ tsp English mustard powder
1.2 litres vegetable or chicken stock
1 tbsp white wine vinegar
4 tbsp double cream
Chopped mild chilli, optional
Paprika, optional
Baguette, for toasting

Accompaniment

Method

1
Separate and reserve the white and brown crab meats. In a small pan, gently heat 50g of the butter with the mace for a minute or two, allowing the flavours to infuse.

Remove from the heat, allow to cool slightly, then gently fold in the white crab meat, keeping the flakes intact. Season, spoon into a bowl or pot and leave to set.

In a large lidded pan, fry the onion and garlic in the remaining butter for 1-2 minutes until softened. Add the parsnips, cover, and cook for 2-3 minutes. Stir in the cumin, cayenne and mustard and cook for a minute more.
Pour in the stock and vinegar, bring to a bubble, season and simmer for 30 minutes.

Allow the contents of the pan to cool a little, then process or liquidise until smooth. Pour in the cream, stir in the reserved brown crab meat and gently reheat.

Before serving, decorate each bowl or mugful with a little red chilli and paprika if desired. Cut long diagonal slices of baguette, toast on both sides and spread with the reserved potted crab.