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Dan Ashmore Crab Lover ....

I have been told many tales by chefs about moving for the love of their life, Dan is no different. Heading to Edinburgh to the prestigious Number One at the Balmoral and from there to the Pompadour.

Although I have yet to meet him, Dan is another approachable chef. I've fired questions at him via social media, commented on his gorgeous looking plates of grub that I see on Instagram.

His eye for detail is made simple for him, after all we have some of the best ingredients that he uses in his dishes with amazing skill. Fish and seafood are some of his favourite foods along with our succulent summer fruits. As we are a tad early for strawberries (Dan thinks they are the best in the world), my recipe is a simple baked crab.

so here's to you Dan, have a fab birthday on the 14th June!

Baked Crab Pots
200g /8oz white crabmeat
Small bunch of herbs, chopped (I like chervil, parsley or chives) 
Pink peppercorns or grated lemon zest
Double cream 
50g/2oz grated Parmesan 
Toss the crabmeat with the chopped herbs, a good grinding of pink peppercorns or lemon zest. 
Check seasoning and add salt if required.
Share the crab mix between four ramekins, top with cream and Parmesan
Pop onto a baking sheet and bake in a preheated oven (180C/Fan 160C/Gas4 for15mins.
Serve with crusty bread and wedges of lemon.

What else is in my basket?
Hare, lamb, duck, sardines, sea trout, cod, crab, hake, scallops, lemon sole, langoustines, farmed halibut, watercress, asparagus, samphire, spring greens, rocket, spinach, Jersey Royals, elderflowers, gooseberries, cherries. 
Lea writes http://OfftheEatenTrack.wordpress.com, @BakersBunny on    

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