Crab with glazed béarnaise recipe
 This unusual starter is made with béarnaise glazed under the grill, topped with crabmeat and served with a fresh fennel, carrot, and tarragon salad. 250g/9oz freshly picked white crabmeat1 lime, juice only½ tbsp finely chopped fresh tarragon½ tbsp finely chopped fresh parsley½ tbsp finely chopped fresh chivessalt and freshly ground black pepper 250g/9oz freshly picked white crabmeat 1 lime, juice only ½ tbsp finely chopped fresh tarragon ½ tbsp finely chopped fresh parsley ½ tbsp finely chopped fresh chives salt and freshly ground black pepper 4 baby carrots, peeled into ribbons ½ fennel bulb, core only, finely shaved1 sprig tarragon, finely chopped1 tsp fennel seeds, toasted and crushed1 tsp coriander seeds, toasted and crushed20ml/¾fl oz cider vinegar 2 tbsp olive oil 4 baby carrots, peeled into ribbons ½ fennel bulb, core only, finely shaved 1 sprig tarragon, finely chopped 1 tsp fennel seeds, toasted and crushed 1 tsp coriander seeds, toasted and crushed 20ml/¾fl oz cider vinegar 2 tbsp olive oil 150g/5½oz unsalted butter, melted 3 free-range egg yolks squeeze lemon juice 100ml/3½fl oz double cream, whippedsalt and white pepperpinch cayenne pepper 150g/5½oz unsalted butter, melted 3 free-range egg yolks squeeze lemon juice 100ml/3½fl oz double cream, whipped salt and white pepper pinch cayenne pepper Method To make the crab, place the crabmeat, lime juice, herbs and pepper in a bowl and mix well. To make the fennel, carrot and tarragon, toss the carrot and fennel together and dress with the tarragon, fennel seeds, coriander seeds, vinegar and oil.To make the béarnaise glaze, preheat a grill to medium. Place the egg yolks in a small food processor and slowly pour the melted butter in, while mixing, until thick. Add a generous squeeze of lemon juice, and season with salt and white pepper. Transfer to a bowl and stir in the whipped cream. Take a spoonful of the sauce and swirl it around a plate, then place under the grill to glaze. Repeat with another plate. To serve, pile the crabmeat into the middle of each of the glazed plates, top with the salad and serve. To make the crab, place the crabmeat, lime juice, herbs and pepper in a bowl and mix well. To make the crab, place the crabmeat, lime juice, herbs and pepper in a bowl and mix well. To make the fennel, carrot and tarragon, toss the carrot and fennel together and dress with the tarragon, fennel seeds, coriander seeds, vinegar and oil. To make the fennel, carrot and tarragon, toss the carrot and fennel together and dress with the tarragon, fennel seeds, coriander seeds, vinegar and oil. To make the béarnaise glaze, preheat a grill to medium. Place the egg yolks in a small food processor and slowly pour the melted butter in, while mixing, until thick. Add a generous squeeze of lemon juice, and season with salt and white pepper. Transfer to a bowl and stir in the whipped cream. To make the béarnaise glaze, preheat a grill to medium. Place the egg yolks in a small food processor and slowly pour the melted butter in, while mixing, until thick. Add a generous squeeze of lemon juice, and season with salt and white pepper. Transfer to a bowl and stir in the whipped cream. Take a spoonful of the sauce and swirl it around a plate, then place under the grill to glaze. Repeat with another plate. Take a spoonful of the sauce and swirl it around a plate, then place under the grill to glaze. Repeat with another plate. To serve, pile the crabmeat into the middle of each of the glazed plates, top with the salad and serve. To serve, pile the crabmeat into the middle of each of the glazed plates, top with the salad and serve.