Lump Crab ‘w’ Egg & Citrus Burnt Butter
I am doing a Chef’s Table ChillaxBBQ thing in a week – literally cooking around someone’s house. I’d ordered some Australian Lump Crab from my BFF Shaun at Butcher Box to get my creative juices flowing and I created a dish that I had never done before. Now under pressure, I thought the best thing to do today was to crack on and have a bloody good practice run. Working from the home of course I forced a lunch break on myself to get creative. Cooking only for Wifey & #1 today, but I prepared enough for the four PAX I am cooking for next week.
For my guest next weekend I am cooking 4 courses for four. This is one wee starter course before the main event starts. I am really happy with the outcome, like really happy. Who’d have thought it? Looks pretty so the eyes have it first. You can’t beat a Citrus Burnt Butter sauce in my reckoning with shellfish and this smelt incredible with that citrus mayo too. Then to the taste and texture. I got a big thumbs-up from both today. #1 said: “I can confirm it’s bloody delicious!!!” I’ll take that.
So this officially stays as one of the four courses for next week.
Lump Crab ‘w’ Egg & Citrus Burnt Butter
So, no recipe today just a little review as I don’t want to spoil for the client if he/she happens to look at this. But for a clue, you have Australian Lump Crab sauteed in Olive oil, mixed in with scrambled eggs & parsley, and drizzled with citrus burnt butter sauce. Stacked and served with lime & pepper mayo, fish roe, and beetroot chips…
