A delicious recipe from the Mercure Southgate

Why not try this delicious recipe which will feature in our Graduation Week Menu?

Crab mixture

Ingredients (makes roughly 10 portions)
10 Ramekins, polished glasses or whatever you are choosing for presentation.
- 454gr of pasteurized white crab meat, flaked into very fine pieces
- ¼ of a bunch of dill
- the juice of 2 limes
- 4 stalks of spring onions, sliced very finely
- 3 tblsp of crème fraiche
- 2 small pinches of paprika
- salt and pepper to taste
- 2 small drizzles of lemon zest infused oil
- 50gr butter melted

Method:
In a medium size mixing bowl, mix together all of the ingredients thoroughly, except for the butter. Once seasoned to your taste, add the butter (50gr), mix quickly to combine and then put into your ramekins or glasses. Put immediately into the fridge to “set-up”.

Lime infused butter:

Ingredients:
- zest of 2 limes
- 450gr butter

Method:
Zest both limes and set aside for the juice for the crab mixture. In a medium sauce pan, place butter and zest on low heat to clarify and infuse with flavour. Strain out the lime zest once clarified.

Once butter is clarified, take out crab mixture and carefully pour a thin layer of the butter on top of the crab mixture. Once again, put immediately into the fridge.

Putting it all together:
For this particular dish, our Chef has chosen a Rosemary and Olive oil loaf. Rub the sliced loaf with garlic and drizzle with olive oil and then toast until nice and crunchy. Serve the Crab with a mixed leaf salad and then drizzle with some lemon oil and fresh cracked black pepper.

Cooks tip: Take the crab out of the fridge about an hour or so before serving, you want the butter on top to be a bit hard, but soft enough to be palatable.

Bon Appétit!

* Graduation Week Menu, available from Sunday 13th to Sunday 20th July 2014.

* To book your table, please contact our Reservations Team on 01392 412812.

Mercure Exeter Southgate Hotel, Southernhay East, Exeter EX1 1QF
www.mercure-exeter-southgate.com