Ingredients

Crab toast

122g of unsalted butter

100g of egg white

100g of plain flour

480ml of maple syrup

35ml of reduced crab stock

Sesame seeds

Black onion seeds

Sweet pea mousse

300ml of chicken stock

335g of peas

150g of unsalted butter

50ml of double cream

20g of caster sugar

8g of salt

3/4 bronze gelatine leaf

Crab

1 crab, live

1 tbsp of white wine vinegar

3 egg yolks

1 tsp Dijon mustard

salt to taste

200ml of vegetable oil

2 2/3 handfuls of breadcrumbs

Mango and dashi sorbet

200g of mango purée

200ml of water

40ml of glucose syrup

1/2 tbsp of dashi

Confit lemon

2 lemons

30g of sugar

30ml of white wine vinegar

To serve

20g shelled peas

Sweet cicely

Pea shoots

Method

For the mango and dashi sorbet, dissolve the glucose and dashi with the mango purée and water, churn in an ice cream maker and freeze until required.For the tuiles, start by making a beurre noisette. Heat the butter until it turns a nut-brown colour – immediately pass through a sieve into a cold pan to stop the cooking process and avoid burning.Weigh out 100ml of the beurre noisette and blend together with the egg white. Mix in the flour until smooth, then add the maple syrup.Add the crab stock and leave to rest for 6 hours. Once rested, spread the mixture evenly and thinly onto a non-stick slip mat and evenly sprinkle over sesame and black onion seeds.Preheat the oven to 145°C/gas mark 1.5.Cook the tuilles in the oven until they are slightly set. Remove from the oven and cut into 4cm squares, then place back into the oven for a further 4 minutes at 155°C. Using a palette knife, carefully remove the tuilles from the sheet and set aside until ready to serve.

For the sweet pea mousse, bring all ingredients apart from the gelatine up to a gentle simmer for 5 minutes. Blitz and pass the liquid through a strainer and check seasoning.Soak 3/4 of a bronze leaf of gelatine in cold water until soft. Weigh out 400g of the sweet pea cream and whisk in the gelatine whilst still warm. Pour a small amount into the bottom of each serving glass and store in the fridge until set.Render the crab insensate by placing it in the freezer for and hour or so. Steam or boil the crab for 12-15 minutes depending on size and refresh in ice cold water.

Meanwhile, make the mayonnaise by whisking the egg yolks, mustard and vinegar together in a large bowl. Whilst continuously whisking, pour in the oil in a slow, steady stream so that it emulsifies and thickens to the consistency of mayonnaise. Season and store in the fridge until required.

Crack the crab claws and pick out all the white crab meat. Pick through the meat a few times to remove all the shell. Mix with a small amount of the mayonnaise until the right consistency and check for seasoning.Remove all of the brown meat from the crab’s body and mix with breadcrumbs. Season and mix until it has a more pliable consistency.Peel the lemons, keeping the strips as whole as possible. Blanch them 3 times in separate pans of boiling water

Meanwhile, to make a stock syrup, combine the white wine vinegar and sugar in a pan and reduce until you are left with a syrupy consistency. Remove from the heat and chilli.Slice the blanched lemon very thinly and add the slices to the chilled syrup.

To serve, place a spoonful of crab mayonnaise onto each pea panna cotta and flatten down. Top with the popped garden peas, the confit lemon strips, followed by the sweet cicely and or pea shoots.Make sandwiches using the toasts and the brown crab meat and serve next to the mousse on each plate. Arrange a quenelle of the mango and dashi sorbet on the top of each mousse and serve.

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