Starter: Cromer crab and seafood platter with herb mayonnaise (Josh Whitwood)

Published: Wednesday, 3 October 2007, 3:39PM

INGREDIENTS
• 1 Cromer crab uncooked
• 12 winkles (raw)
• 4 North-Norfolk pod Razors, fresh with the shell on
• 4 whelks (raw)
• 20 good sized cockles
• 8 carpet shell clams
• 10 Brancaster mussels
• 1 whole 75g smoked trout
• 1 whole 75g smoked eel

• 2 native oysters

DRESSING
• 1 shallot
• 1 can of good cider (Scrumpy Jack)
• 1 sprig thyme
• 50 ml white wine vinegar

CROUTONS
• 1 ciabatta
• 1 garlic
• extra virgin olive oil, to drizzle
• ¼ smoked cod roe (preferably from the Suffolk/Norfolk coastline}

HERB MAYONNAISE
• 3 egg yolks
• 1tsp dijon mustard
• 1tsp white wine vinegar
• 50 ml extra virgin olive oil
• 200 ml veg oil
• 1 small handful picked parsley chopped
• 1 small handful picked dill chopped
• 1 small handful picked chervil chopped
• 1 lemon

• Salad leaves such as frisse, red chard, rocket and watercress
• 1 lemon

METHOD
1. Kill the crab by skewering it between the eyes with a knife then plunge into boiling water and boiling gently for 20 minutes (based on a 1 kg crab – smaller crabs take less time between 8 to 10 minutes) and allow to cool.
2. Break off the legs and using the back of a knife and lobster crackers remove the white and the brown meat.
3. Fill a large bowl with iced water
4. Fill 2 large sauce pans half full of salted water and bring to boil.
5. Add the winkles to the boiling water; remove after 60 seconds and place them in the icy water.
6. Add the pod razors to boiling water for 4 minutes then into icy water. Add the whelks to boiling water for 4 minutes then into icy water
7. Add mussels to the water until they open, the into icy water
8. Place the carpet clams and cockles into boiling salted water cook for 5 minutes and then into the iced water.
9. Remove all of the shellfish form the icy water and place in the fridge.
10. Skin the smoked trout and eel carefully remove the flesh from the bones. Crumble into bite size chunks then leave at room temperature.
11. For the dressing, chop the shallots
12. Pour the cider into a medium sauce pan and reduce by 2/3.
13. Add the half the chopped shallots and the picked sprig of thyme, bring back to the boil then add the vinegar, reduce by half and leave to cool until needed.
14. For the croutons, slice the ciabatta into 1 cm think pieces. Rub with a clove of garlic then coat with olive oil
15. Place on an oven tray and put in the oven for 5-8 minutes at 180 degrees Celsius.
16. Cut slices of the cod roe about the same thickness as the ciabatta and place on top.
17. For the herb mayonnaise, blend the egg yolks, mustard and vinegar and slowly add olive oil and vegetable oil until you have the right consistency. Add the chopped herbs, and lemon juice and season.
18. When ready to serve, toss the white crab meat through the salad leaves, and dress with olive oil. Arrange on a platter with the mussels, whelks, razors and winkles, clams and cockles, leaving space in the centre. Open the oysters with an oyster/small paring knife, and arrange them around followed by the smoked trout and eel. Spoon some herb mayonnaise into a ramekin and pour some of the cider and shallot dressing into a glass and place in the centre of the plate. Put 2 – 4 croutons on the side, garnish with lemon wedges and serve.