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2 large crabs ( preferably freshly caught)
¼ tsp nutmeg
2 or 3 artichoke bottoms (use tinned ones these days)
½ tsp cinnamon
2 tablespoons claret
¼ tsp ground ginger
3 hard boiled eggs chopped
2 oz butter
24 white grapes cut in half and deseeded (or use seedless) juice of 1 orange
½ lb asparagus boiled until tender (or use tinned asparagus tips)
3/4 lb puff pastry
¼ lb Cornish clotted cream
1 egg yolk beaten
Salt and freshly ground black pepper
Dress the crabs (or get your fishmonger to do it) keeping the brown meat and claw meat separate. Mix the brown meat with the nutmeg, cinnamon, ginger and claret and set aside. Butter a pie dish and put in the artichoke bottoms. On the artichoke bottoms put the chopped eggs then the spiced brown crab meat. On top of this put the grapes and asparagus tips. Add salt and pepper and the orange juice.
Now spread the Cornish cream on and into this press all the crab claw meat. Roll out the pastry and cover the pie dish with it pressing the edges down to seal ( the pie dish must be of a size which is just filled to the top with the ingredients). Brush the pastry with the egg yolk and bake at 450F, 230C Gas 8 for 25 minutes and serve immediately with a cold crisp white wine, preferably from a Cornish vineyard.
This recipe was supplied to me especially for inclusion here by Mr. John Curnow
Recipe submitted by Jim Catanich
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