Crab is one of my favourite types of shellfish as there are so many different types. I remember few years ago when I first arrived in London and was working at Le Gavroche, we had a soup on the a la carte menu using crabs. The type of crab was called Etrilles in French. In English that translates as soft shell green crabs. Anyway, they arrived at Le Gavroche kitchen in a box, still alive. There I was doing my level best trying to catch the suckers so that I could impress the boss and make the soup and they were all over the place.

Spiced crab with tips of asparagus

Serves 4

1 pkt white crab meat

12 asparagus tips

3 shallots

50ml vinaigrette

1 pkt dill

1 pkt mixed salad leaves

1 bunch chives

2 plum tomatoes

lemon juice

tabasco

Method

Using the white crab meat, put on a big tray. Pick through it uusing your fingertips, flaking it, doing this over a few times. Make sure all the bones of the carcasse have been discarded. Peel and chop the shallots finely. Do the same for the chives. Pick the dill off the stems and chop roughly

Blanch the tomatoes in boiling salted water for a few minutes, then pop into iced salted water, when cold take out. Peel the skin off the tomatoes then cut into quarters, take out the core then place the tomato petals onto a dry clean cloth ( or paper towel) to dry, then cut into even diced sizes.

Trim the asparagus, cut off the bottom and discard. Cut the tips evenly, using the trimming for soup or puree. Cook in boiling salted water for a few minutes, then drain into iced salted water and once cold take out and put to one side.

Wash and dry the salad leaves. Mix the crab meat with the shallots, chives, dill and a little lemon juice to taste. Add a little tabasco then the tomatoes, mix gently and season to taste. The crab meat should be loose and not pressed together.

Add a little vinaigrette to the asparagus tips, toss lightly til covered

Place the crab mix onto one side of the plate, then the asparagus onto the other side, add vinaigrette to the salad, then placing some mixed leaves over and around the plate.

Brian Maule at Chardon d’Or Restaurant, 176 West Regent St. Glasgow, G2 4RL Telephone 0141 248 3801 email: info@brianmaule.com website: www.brianmaule.com