Serves 10

Allergen advice : contains crustacean, egg and celery.

For the Crab Mix


  • 450g white crab meat
  • 7g chopped chives
  • zest of 1 whole
  • 110g mayonnaise
  • 8g lemon juice
  • salt
  • pepper


  1. In a bowl mix the crab meat with all the ingredients.
  2. Reserve in a cool place for later use.

For the Celery and Lovage Jelly


  • 4 heads celery stick
  • 1 bunch lovage
  • 10g Agar
  • 3 limes
  • 70g ginger


  1. Using a juicer, juice the ginger, celery, lovage and bring the liquid to the boil, adding the Agar.
  2. Whisk for 50 seconds and then pass through a fine chinois.
  3. Leave to set in three trays measuring 30cm x 30cm.

For the Garnish

  • 6 nb French radish
  • 12 small celery stick batons
  • mixed garden flowers
  • 30 chives tips
  • 30 celery leaves

To Plate

  1. Set out 10 plates and in a 6 cm ring, place the crab mix and flatten it out nicely.
  2. Cut out a 6cm disc of jelly and cover the crab with the jelly
  3. Finish by garnishing the top of the crab with the celery stick, radish, chive tips, celery leaves and flowers.


Recipe Courtesy of Michael Nizzero of The Bath Priory.

Michael Nizzero Chef Feature.