English Asparagus with Warm Buttered Crab

Makess: Enough for 4 People

12 Large Spears of English Asparagus

160g Fresh White Crab Meat

250g Salted Butter

150ml Water

1 Bunch of Chopped Chives

1 Bunch of Chopped Chervil

40g Trout Roe

6 Tomatoes

1 Lemon



If you are picking the crab meat from a fresh crab – this is how:

  • Make sure to buy male cock crabs only.
  • Dispatch the crab using a sharp knife on the underside.
  • Place the crab into boiling water with 7% salt; once the water returns to the boil, remove from the heat and allow to cool completely.
  • Remove the crab and separate into claws, small legs and body.
  • Gently crack the claws and legs with a mallet and, using a crab pick or the handle of a spoon, extract all the meat.
  • There is also meat in the joints of the body but discard the grey fingers.
  • The brown crab meat can be extracted and used for other recipes.
  • Be sure to pick through the crab well to remove any shell.

Debarb the asparagus and tie into two bunches using string.

Blanch and peel the tomatoes by placing them into boiling water for ten seconds and refreshing in ice water.

Now de-seed the tomatoes, cut the flesh into small dice and reserve.


Cook the asparagus bunches in water seasoned with 5% salt for 3 minutes.

Remove and allow to stand while you prepare the crab.

For the crab, place the water and butter into a pan and bring to a boil.

Season with salt and black pepper.

Cook this until the butter and water have emulsified, then remove from the heat.

Add the crab meat, the trout roe, herbs, lemon juice, and tomato concasse and mix well.

Place the crab dressing on the plate and the asparagus on top.