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Crab Loaded Dirty Fries

Image | Mike Searle © Copyright | Mike Searle

Recipe by

The Seafood Bar

Small plate seafood bar, serving local craft beers from Verdant Brewing Co.

Chef

Andy Lowe

Website

https://verdantbrewing.co/a/pages/retail/verdant-seafood-bar

Ingredients

Cooking and prep time: 35 minutes
Serves 4
 
 
1 kilo washed chipping potatoes (we use Duchy fry potatoes)
 
125ml whole milk
125ml double cream
125ml beer (we use a Verdant IPA, any ale will suffice, you can drink the rest!)
30g cornflour
125g brown crab meat
100g extra mature cheddar grated
1 tsp mustard
1tsp salt
1tsp smoked paprika
1tsp old bay seasoning
1 tbsp chopped mixed herbs
 50g capers
125g white crab meat
3 tbsp mayonnaise
1 clove garlic
 
½ red chilli
½ white onion
4 tomatoes
Juice & zest 1 lime
1 tbsp chopped coriander

Method

Double fried hand cut dirty fries, 'loaded' with cheesy brown crab sauce, aioli, salsa, white crab meat and crispy capers. This is an exciting street food style recipe using fresh, sustainable, pot-caught Cornish Crab. 
  1. Cut potatoes into chips & place into cold water.
  2. Bring oil to temperature of 150?c. Preferably in a deep fryer, if using a pan of oil use an oil thermometer and place on lowest heat.
  3. Cook until soft, around 5 minutes. Remove from oil and leave to cool on a tray.
  4. Place milk, cream, beer, mustard, salt, paprika and old bay into saucepan.
  5. Put over a medium heat and bring to simmer.
  6. Mix the cornflour with a little cold water in a bowl and pour into saucepan. Whisk regularly until thickened.
  7. Add the grated cheese and mix until smooth 
  8. Allow to cool slightly and stir in the brown crab meat and herbs.
  9. Mix the white crab meat with 1 tbsp of the mayonnaise. Mix the crushed garlic into the remaining mayonnaise.
  10. Turn the fryer temperature up to 180?c.
  11. Place the drained capers into the oil and fry for a few minutes until crispy.
  12. Drain on a tray lined with kitchen roll.
  13. Place the chips into the hot oil and fry for a few minutes until golden and crisp.
  14. Drain on a tray lined with kitchen roll.
  15. Divide the chips amongst 4 bowls.
  16. Spoon over the crab sauce, drizzle with aioli, and top with the white crab, salsa, crispy capers and chopped spring onions.
 

Crab, Brown, Edible

Gill Netting

North Coast (VIIf and VIIg)

Crabs caught thorough entanglement in gill nets are lower quality and outside the 6 mile limit there are smaller minimum landing sizes. Some issues with accidental by-catch with this method. Stocks are under more pressure off the North Coast.

Potting

North Coast (VIIf and VIIg)

Potting is a selective and low impact method and within the 6 mile limits Cornwall Inshore Fisheries and Conservation authority monitor and strictly regulate the fishery.

Gill Netting

South Coast (area VIIe)

Crabs caught thorough entanglement in gill nets are lower quality and outside the 6 mile limit there are smaller minimum landing sizes. Some issues with accidental by-catch with this method. Stocks are healthier off the South Coast

Potting

South Coast (area VIIe)

Potting is a selective and low impact method and within the 6 mile limits Cornwall Inshore Fisheries and Conservation authority monitor and strictly regulate the fishery. Crab Stocks are most healthy off Cornwall's South Coast.

Cornwall Good Seafood Guide is underpinned by the Marine Conservation Society (MCS) Good Fish Guide. The first UK consumer guide to sustainable seafood. For more information visit www.fishonline.org

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