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Kilmore Quay Crab Infusion

This soup has to be the height of decadence and tastes sublime. It might take a bit of effort but will certainly impress your guests.

To make the Pint of prawns with a prawn & Guinness chaser simply replace the crab with raw Dublin Bay prawns. Place them in a pan and just cover with water, then bring to a simmer and remove from the heat. Remove the prawns from the shells and follow the recipe below.

Crack the crab claws and remove all of the meat, picking over it carefully - you'll need about 300 g/11 oz in total. Place in a bowl, cover with cling film and chill until needed. Reserve the crab shells.

Ingredients

  • serves: 4 - 6
  • time: N/A
  • oven temp: N/A°C / N/A°F
Kilmore Quay Crab Infusion
  • 550 g/1 1/4 lb cooked crab claws, plus 4 shelled crab claws to garnish
  • 2 tablespoons olive oil
  • 2 teaspoons clarified butter
  • 1 onion, finely chopped
  • 300 g/11 oz carrots, finely diced
  • 1 garlic clove, thinly sliced
  • 50 g/2 oz tomato puree
  • 50 ml/2 fl oz brandy
  • 400 ml/14 fl oz cream
  • 50 g/2 oz shallots, finely chopped
  • 1 tablespoon chopped fresh coriander, plus sprigs to garnish
  • 1/2 lemon, pips removed
  • 50 g/2 oz butter, diced (at room temperature)
  • salt and freshly ground black pepper
  • white bread rolls, to serve

KILMORE QUAY CRAB Infusion

Pour the brandy into the pan and allow to cook off for a minute or so. Pour in 1 litre/1 3/4 pints of water and bring to the boil, then reduce the heat and simmer for 30 minutes until well flavoured and slightly reduced.

Remove the pan from the heat and strain the liquid through a fine sieve into a clean pan, then simmer until reduced by half. Pour in the cream and simmer for another 5 minutes. Season to taste and keep warm or leave to cool an reheat as required.

Heat a sauté pan. Add the remaining olive oil and then tip in the shallots. Sauté for a minute or two and then stir in the reserved white crab meat and the coriander. Continue to sauté for a minute or so until heated through, then season to taste and add a squeeze of lemon juice.

To Serve

Remove the soup from the heat and whisk in the butter until just combined. Place a 5 cm/2 in cooking ring that is 5 cm/2 in deep in the centre of each warmed serving bowl and fill with the crab mixture. Carefully remove the ring and garnish each one with a crab claw, then ladle the soup around it. Finish with the coriander sprigs and serve with some of the bread rolls on the side.