Fried duck’s egg with spider crab and sea greens

Fried duck’s egg with spider crab and sea greens

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

There are lots of interesting things you can serve with a fried duck’s egg. Spider crab, which is sadly underused in this country, and a few handfuls of sea vegetables give this dish a taste of the sea. Vary the vegetables according to what you are able to gather, or, if you haven’t got foraging tendencies, buy samphire in season.

Ingredients

Quantity Ingredient
1 small-medium spider crab, cooked
3-4 tablespoons cold-pressed rapeseed oil
a few handfuls wild sea vegetables, such as samphire, sea purslane, small sea beet leaves
4 duck’s eggs
sea salt
freshly ground black pepper
2 generous knobs butter

Method

  1. Remove the brown meat from the spider crab body shell and set aside. Crack open the claws, quarter the inner body shell and remove as much white meat as possible. Put the brown meat into a blender with 2 tablespoons rapeseed oil and blend until smooth. It should be a pouring consistency; if not add a little water.
  2. Trim the sea vegetables of any woody stalks and wash them well. Bring a pan of water to the boil, add the sea vegetables and blanch for about 30 seconds, then drain.
  3. Heat 1–2 tablespoons rapeseed oil in a frying pan and fry the duck’s eggs gently for a couple of minutes, lightly seasoning the whites.
  4. Meanwhile, heat the butter in a pan and toss in the sea vegetables and white crab meat. Warm through briefly and season lightly.
  5. Transfer the eggs to warmed plates, scatter the sea vegetables and crab over the egg white and spoon a little of the brown meat sauce around. Grind some pepper and salt over the yolks and serve at once.
Tags:
Hix Oyster & Chop House
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