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Serves: 8

480g Fresh White Crab Meat

4tsp Mayonnaise

2tsp Creme Fraiche

4tsp Lemon Juice

Salt and Pepper

24 Triangles of Melba Toast

2 Cucumbers

1 Red Onion, thinly sliced

20g Coriander Leaves, pulled

2tsp Salt

Thumb sized piece of Ginger, grated

1 Clove of Garlic

1tsp Sugar

3tbsp Olive Oil

1.5tbsp White Wine Vinegar

This month Juliet Bidwell creates an alternative Christmas meal

  1. Prepare the cucumber by using a vegetable peeler, peeling thin ribbons of flesh and skin, but not the seeds.
  2. Place the cucumber ribbons in a sieve over a bowl and sprinkle with salt. Leave for an hour. Later, rinse under cold water and pat dry.
  3. Make the dressing by mixing all the ingredients together, then check the seasoning.
  4. Mix the crab meat with the mayonnaise, crème fraîche, lemon juice, salt and pepper. Taste and adjust the seasoning if necessary.
  5. To assemble: toss the cucumber ribbons in the dressing, with the coriander and red onion and divide between eight plates. Stack three slices of Melba toast on each plate and pile the crab meat into the centre of two Melba toasts.

  • words:
  • pictures: David Merewether

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...