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Hand-picked Devon crab, brown shrimp and cauliflower remoulade by Marcellin Marc

15 April 2011
Hand-picked Devon crab, brown shrimp and cauliflower remoulade by Marcellin Marc

Ingredients
(Serves four)

For the crab
200g white crab meat
1 tbs lemon juice
1tbs Philadelphia cream
1tbs chopped flat parsley
2tbs diced green apple

For the cauliflower rémoulade
100g blanched cauliflower florets
2tbs mayonnaise
1tbs chopped flat parsley

For the shrimps
50g peeled brown shrimps
Extra virgin olive oil

Method

Mix all the crab ingredients together and check the seasoning. Do the same for the cauliflower rémoulade ingredients.

Place the crab in the centre of each plate, then on each side add quenelles of cauliflower rémoulade and on the top and around the salad of brown shrimps. Finally, drizzle the dish with extra virgin olive oil.

Marcellin Marc, head chef, Clos Maggiore, London

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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