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Crab with glazed béarnaise

This unusual starter is made with béarnaise glazed under the grill, topped with crabmeat and served with a fresh fennel, carrot, and tarragon salad.

Ingredients

For the crab

  • 250g/9oz freshly picked white crabmeat
  • 1 lime, juice only
  • ½ tbsp finely chopped fresh tarragon
  • ½ tbsp finely chopped fresh parsley
  • ½ tbsp finely chopped fresh chives
  • salt and freshly ground black pepper

For the fennel, carrot and tarragon

For the béarnaise glaze