Crab bread and butter pudding

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Nutrition Facts

Amount Per Serving

Calories 969 Calories from Fat 594

% Daily Value*

Fat 66g102%

Saturated Fat 31g194%

Cholesterol 418mg139%

Sodium 977mg42%

Potassium 1114mg32%

Carbohydrates 63g21%

Fiber 6g25%

Sugar 21g23%

Protein 34g68%

Vitamin A 3753IU75%

Vitamin C 34mg41%

Calcium 485mg49%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

An indulgent, restaurant-standard starter

Prep Time30

Cook Time1

Course: Appetizer, starter

Cuisine: British

Servings:

Calories: 969kcal

Author: Adam Humphrey

Equipment

2 saucepans
Bowl
Ovenproof dish
Heatproof bowl
Fine sieve
Four ovenproof ramekins
Round cutter
Ovenproof tray

Ingredients

1 large cock crab cooked (see below for cooking instructions) or 200g picked, fresh white crab meat and 400g crab shells and bones
6 ripe tomatoes
2 tbsp chopped chives
1 tbsp dill fronds
1 lime zested and juiced
800 ml whole milk
400 ml whipping cream
6 free range eggs
50 ml olive oil
salt
pepper
14 slices brown bread slightly stale
soft, unsalted butter for spreading

Method

If you are cooking your own crab, place the live crab in the freezer for 30 minutes prior to cooking. Meanwhile, fill a pan large enough to house the crab with water and add a good amount of salt. Bring to a rolling boil and then place the crab in and submerge. Cook for 10 minutes per kilo.
Once cooked, leave the crab to cool in the water. Once cool enough to handle, take it out of the water, remove the legs and crack the shell. Carefully pick out the all white crab meat and place in a metal bowl, covered in the fridge. Reserve the shells and brown crabmeat for the custard.
To make the custard add the crab shells, brown meat and four of the chopped tomatoes into an ovenproof dish. Drizzle over olive oil and roast at 180°C for 15 minutes, stirring occasionally until the shells are brown and the tomatoes are broken down. Remove from the oven and transfer to a saucepan. Bash the crab shells with sturdy kitchen implement to break them down and cover with the milk and cream. Bring this to a simmer, stirring as you go, and then turn down to the lowest setting on your stove and leave to infuse for 30 minutes.
Meanwhile, crack your eggs into a heatproof bowl. Pass the cream mix through a fine sieve over the eggs and whisk vigorously to combine. Season with salt and a good few turns of pepper and pass it through again.
To make the filling, mix the crab meat and herbs along with some skinned and deseeded diced tomato. Season with salt and pepper, and add lime zest and juice until you have a fresh and zingy mix.
Take four ovenproof ramekins with a diameter of approximately 10cm. Using a round cutter that just fits inside the dish cut out the rounds of bread, and then butter one side. Add a little of the crab mix to bottom of the ramekin and place a round of bread on top, then repeat this with more crab and bread. Add the remaining crab mix on top of the second round of bread and then cut the remaining round of bread so you have 12 half moon shapes. Overlap three across the top of each ramekin and then pour over the custard mix, dividing it between each one and going as close to the top as you can.
Retain any custard leftover – place on an ovenproof tray, cover loosely with cling film and refrigerate overnight. The following day, 30 minutes before you would like to serve the puddings, preheat an oven to 180°C fan assisted. Remove the puddings and top up with the remaining custard as some will have soaked in. Place them on the middle shelf of the oven and cook for 12 minutes. The puddings will have puffed up slightly by the time the cooking is complete. Remove from the oven and let them rest for a minute. Serve hot with a nice glass of something cold.

Nutrition