A Recipe: Broad Bean, Crab and Paprika Toast.

This recipe is inspired by one of my favourite dishes at Wallfish Bistro; a lovely neighbourhood eatery in Clifton Village, on the site that once housed Floyd's. Theirs uses sweet pea puree, pea shoots, succulent white crab meat and a wobble of sharp, lemony aioli. This one, using broad beans which have a slightly bitter edge, has a bit more pepper and smoke. White and brown crab meat used in this recipe is easy to get hold of from a fishmonger, if you don't want to prepare your own crab. Smith Fish and The Fish Shop both have ready supplies.  I use rapeseed oil in my paprika mayonnaise for its mild flavour, but you can use whichever oil you have to hand.

Broad Bean, Crab and Paprika Toast.

Serves 4

For the toast:
4 slices of day old sourdough,
400g broad beans (fresh or frozen),
Handful of watercress or lovage leaves,
300g cooked white crab meat
For the mayonnaise:
1 large egg yolk,
200ml rapeseed oil,
1/2 tsp lemon juice,
1tsp mustard powder,
3/4tsp smoked paprika,
2tsp cooked brown crab meat,

Cut four slices from a day old loaf of sourdough, toast and set aside to cool. Bring a saucepan of water up to the boil and add the broad beans. Fresh beans will require 3-4minutes, whilst frozen will take a little longer at 8-10 minutes. Drain and allow to cool, before podding from their skins and crush coarsely, using a fork. Take a handful of watercress or, if you can get hold of some, lovage, and roughly chop. Add to the broad beans and mix through.

For the mayonnaise, add the egg yolk to a large mixing bowl and little by little, add the rapeseed oil, incorporating it thoroughly each time, before adding any more. Add the lemon juice, mustard powder and smoked paprika, followed by the brown crab meat. Taste and season if necessary or add further paprika at this stage.

Spoon the broad beans onto the sourdough toasts, top with white crab meat and a generous dollop of paprika spiked mayonnaise. Serve with some extra snippets of watercress or lovage on the side. 


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