Crab and asparagus tart
The brown crab can be found all around the British Isles and is by far our biggest species. The female is impressively productive, laying between 250,000 and three million eggs a year. Pot-caught crab is the most sustainable choice, as it is species selective and has a low impact on the seabed. This elegant tart combines the richness and sweetness of the crab with the freshness of the asparagus. I like to serve mine with a green leaf and chicory salad dressed with a mustardy vinaigrette.
