Ingredients

150 g Crab meat
Grated zest and juice of ½ lemon
1 tbl chopped parsley and dill
Sea salt and freshly ground pepper
25g dried carragheen
150 ml double cream
150ml semi skimmed milk
A few drops Tabasco
A small pinch of chilli flakes

Method

If using dried carragheen soak in cold water for 20 mins and rinse well.

In a small bowl, mix the crab meat with the lemon zest and juice. Add the
parsley and dill and season with salt and pepper.

Put 500 ml of water in a saucepan and add the carragheen. Bring to the boil and simmer for 25 mins.

In a separate pan, heat the cream and milk and add the tabasco and chilli flakes.

Strain the hot carragheen through a double layer of muslin into the pan of warm milk /cream while whisking all the time (It’s a good idea to wear a pair of rubber gloves to squeeze the muslin!) .

Now quickly stir in the Crab mixture and pour into a ramekin or dariole mould lined with clingfilm and allow to set overnight.