Recipe Crab Bonbons with Salsify and Bacon and Crab Bisque

Discussion in 'Fish and Seafood' started by morning glory, 24 Mar 2019.

  1. morning glory

    morning glory Obsessive cook Staff Member

    Bacon and seafood go well together and the delicate earthy taste of salsify is delicious with both. If you can’t obtain salsify the you could substitute asparagus spears. The salsify is sprinkled with bacon dust which is very easy to make and can be used for lots of other purposes. I topped the dish with candied grapefruit zest for a bitter twist.


    Ingredients (serves 2 as a starter)
    For the bonbons:

    • 100g crabmeat
    • 1 tsp grated ginger
    • Zest of lemon
    • 6 tbsp fresh breadcrumbs
    • 1 tbsp coriander leaves, finely chopped
    • 1 tsp chilli flakes
    • 3 tbsp flour
    • 1 beaten egg
    • 3 tbsp breadcrumbs
    • Oil for deep frying
    For the bisque:
    • Crab shell
    • Splash of brandy
    • 1 small glass white wine
    • 3 rashers of streaky bacon
    • 75g chopped leek
    • 200ml water
    • 1 tsp tomato purée
    For the salsify:
    • 2 or the salsify roots
    • 3 rashers of bacon, chopped into small pieces
    To make the bonbons
    1. Combine crabmeat, ginger, lemon zest, fresh breadcrumbs, coriander and chilli flakes. Add salt to taste.
    2. Form into walnut sized balls (makes 6) and coat with flour, then beaten egg then breadcrumbs.
    3. Deep fry the bonbons until golden brown.
    To make the bisque
    1. Smash up the crab shell and place the pieces in a frying pan over a high heat until they begin to toast.
    2. Add the brandy and wine. After a few minutes add half the water and simmer for 15 minutes. Strain off the stock and set aside.
    3. Place the bacon in a non-stick frying pan and fry for a few minutes until the fat renders.
    4. Add the chopped leeks and the remaining water. Simmer until the leeks are tender.
    5. Blitz the bacon and leek mixture together with the crab stock until smooth. Stir in the tomato purée and add salt to taste.
    For the salsify
    1. Make bacon dust by grilling (broiling) three rashers of bacon until completely crisp. Crumble the bacon into pieces and grind to a powder in a spice grinder.
    2. Peel the salsify and cut into even sized pieces. Place immediately in boiling water. Simmer until tender. This can take up to 30 minutes.
    3. Before serving, sprinkle lightly with bacon dust.
    epicuric, rascal and CraigC like this.
  2. Cinnamonita

    Cinnamonita Member

    This is such a creative recipe, and I love the presentation.
    CraigC and morning glory like this.
  3. morning glory

    morning glory Obsessive cook Staff Member

    Thank you! I adore salsify - which is a little used vegetable.
    Cinnamonita likes this.
  4. rascal

    rascal Über Member

    10/10'again. I'd be all over that.

    morning glory likes this.
  5. epicuric

    epicuric Veteran Staff Member

    Shropshire, UK
    morning glory likes this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice