Far easier to make than you might imagine!


  • 25 g unsalted butter
  • 1 large crab
  • 150 g jerusalem artichokes (peeled and cut into 1cm (1/2 in slices)
  • 1 sprig thyme
  • 1 lemon (juice)


  • Bring a large pan of salted water to the boil and cook the crab for 15 minutes.
  • Remove and refresh in iced water.
  • Crack the shells open and remove the brown and white crab meat (use the shells and juice for stock of course).
  • Meanwhile, bring a small pan of salted water to the boil and add the butter, lemon juice and thyme.
  • Cook the Jerusalem artichokes for 5-6 minutes to a soft bite. Drain well.

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