Crab with feuilles de brick biscuits, crispy pancetta and micro salad

Preparation method

1. For the crab, place the onions, carrots, celery, garlic, thyme and bay leaves into a large pan and cover with water. Bring to the boil, then reduce the heat and simmer for 10 minutes.

2. Kill the crabs humanely by piercing them between the eyes with a sharp, heavy knife. Bring the pan of water back to the boil, then add the crabs and simmer for 20 minutes, or until the crabs are cooked. Remove the crab and refresh under cold running water until cooled.

3. Remove the claws and crack the shells, then extract the crabmeat, placing the white meat and brown meat into separate bowls.

4. Add the remaining crab ingredients to the bowl with the white crabmeat and mix well to combine. Season to taste with salt and freshly ground black pepper, then cover the bowl with cling film and set aside for 30 minutes.

5. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.

6. For the feuilles de brick biscuits, cut each sheet of pastry into four 10cm/4in squares. Lay half the squares on the prepared baking tray and place a basil leaf in the middle of each pastry square, followed by a sprinkling of crushed red peppercorns.

7. Layer the other half of the pastry squares over the first, sandwiching the basil and peppercorns. Sprinkle generously with the white and black sesame seeds.

8. Place another layer of greaseproof paper on top, then press down the pastry using another baking tray. Bake for 12-15 minutes, or until golden-brown and crisp. Remove from the oven and remove the baking tray. Peel away the greaseproof paper and set the biscuits aside to cool.

9. For the dressing, place all of the dressing ingredients into a food processor and blend until smooth. Season to taste with salt and freshly ground black pepper. Pour into a squeeze bottle and set aside until needed.

10. For the brown crabmeat dressing, mix the reserved brown crabmeat with a few tablespoons of vegetable oil to loosen into a thick dressing. Add Tabasco sauce, salt and freshly ground black pepper to taste.

11. For the crispy pancetta, heat the olive oil in a frying pan and fry the pancetta for 4-5 minutes, or until golden-brown and crisp. Remove and set aside to drain on kitchen paper. When cool enough to handle, crumble the pancetta into small pieces.

12. To serve, place a 6cm/2½in chef's ring on a plate and fill with some of the white crabmeat mixture. Carefully remove the ring, then repeat to create two more towers of crabmeat on the plate. Drizzle the brown crabmeat dressing over each tower. Repeat with the remaining crabmeat and brown crabmeat dressing to create three more servings.

13. Place three feuilles de brick biscuits around each plate, then scatter around the pea shoots, frisée lettuce and micro chard. Squeeze a few lines of the dressing on the plate, creating a stem and leaf design.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4