Seafood Tarts

There are more than a few signs that Spring is definitely here. Last weekend we had an impromptu picnic in the nearby park and the weather was truly glorious * And when Spring is the air we chefs start to think about some delicious, lighter lunches and dinner instead of all the hearty soups and stews. I think I have the perfect recipe then, for you today, Seafood Feuilleté, a buttery, puff-pastry case full of sensational seafood in a creamy vermouth sauce.

Seafood Tart

Now before we start I don’t want you to panic at the thought of puff pastry, I’m going to put up my hands up right now and admit straight away few of us are lucky to have the time and patience to perfect the technique of making puff pastry at home. Even after hours of practice, I struggle to get an even rise and perfect bake every time, so my solution, used correctly the bought-in product is practical, versatile and very labour saving. Rich and flaky, ready-made puff pastry can top a rich fish pie, enclose marzipan and fruit for a luxurious dessert or make simple crisp cheese straws to nibble.

Puff pastry can also be used to make savoury hors d’oeuvre or bite sized appetisers. The most famous of these being little-stuffed Vol-au-vent cases topped with a little lid or delicate Crolines, small lattice topped parcels. My recipe today is how to make the third, great little tartlet case that can be used in a savoury starter, light lunch or filled with whipped cream and fruit as a simple, elegant dessert.

*The fog returned Monday morning with a vengeance and it was more than a tad chilly.

Feuilleté Pastry Tarts

Why not try roasted Provençal vegetables topped with whipped Goat’s cheese and a little rocket dressed with sea salt and Balsamic, creamy garlic mushrooms or a seafood medley as well as fruit purées and Confectioner’s custard, glazed poached peach halves and raspberries.

Puff pastry ( ready made or homemade )

Egg wash

For the method please follow this link.


For the Filling

6 -8 Gamba’s or large Shell on Prawns

500 gr Fresh Mussels Fresh Clams

500 gr Fresh Clams

12 Scallops

6 large Banana Shallots, peeled and finely diced

3 cloves of Garlic, peeled and crushed

A small handful of fresh Dill

200 ml thick double cream

50 ml of Vermouth ( White Wine is a great substitute )

25 ml Olive Oil

25 gr Butter

Juice of one fresh Lemon

Sea Salt and freshly ground Black Pepper

In a large, heavy-bottomed pan ( with a tight fitting lid ), melt the half of the butter and add half of the oil. Over a medium heat soften the shallots for ten minutes without colouring. Add the garlic and cook out for two or three minutes stirring continuously. Tip in the mussels and clams and add the Vermouth place on the lid add steam the shellfish for five to six minutes. Carefully holding the pan with a heat proof cloth remove from the heat. Place a colander in a large glass bowl and tip in the mussels and allow to cool. Reserve the cooking liquid to be used to make the final sauce.

When cool pick the majority of the mussels and clams from their shells leaving a handful for garnishing. Carefully pour the cooking liquid through a fine strainer into a small pan and place on a medium heat. Bring to a simmer and reduce the volume by half. Add the cream and simmer for a couple more minutes before seasoning with a generous grind of pepper. Melt the remaining butter and oil in a large heavy-bottomed frying pan and saute the gambas, over a gentle heat, for three minutes before turning up the heat and adding the scallops, turn over the prawns and the scallops as soon as they are brown. After two more minutes remove from heat, squeeze over the juice of one lemon and keep warm.

Heat the mussels and clams gently in the sauce. Take care not to boil or the shellfish will toughen, add the remaining lemon juice and finely chopped dill, taste and add more pepper if required. Place a warm pastry case onto a deep lipped plate and carefully spoon in the picked mussels and clams. Add a couple of scallops then fill with sauce and top with the prepared lids or a large prawn. Spoon around a little extra liquid and the retained shellfish in shells and sprinkle with a little extra dill to garnish.



National Sandwich Week

Croque Monsieur Monte Cristo

It is apparently National Sandwich Week and not surprisingly bacon and chicken feature at the top of all the polls for people’s favourite sandwiches. I am sure you are aware that the sandwich was created by a gambling-obsessed Earl who asked a servant to put meat between two pieces of bread to enable him to continue playing cards and eat. Interestingly his direct descendants founded a chain selling guess what?

Now I like a bacon sandwich as much as any person, it is almost the chef’s staple diet but my favourite is a little different. At the simplest level, the Croque Monsieur is a French grilled ham and cheese sandwich. One of those all important combinations where the sum of the parts, in this case, ham, cheese (typically Emmental or Gruyère), white bread and butter transcend their humble origins and make a perfect match. Golden brown, crisp toast with a blisteringly hot creamy, melted cheese and slightly salty ham filling. C’est Magnifique as the French would say.

Unfortunately, for the French nation, there is no accurate record where or when the first Croque Monsieur was made and who was the unrecorded creator, they first appear on a Parisian café menu in 1910 and in literature in Proust’s Remembrance of Things Past in 1918. The rise of the Croque Monsieur is such it is now offered in Paris branches of McDonalds as the Croq McDo. C’est horrible. So for a classic Croque Monsieur, I am going to offer you the recipe of a magnificent pair of redoubtable chefs who should know their classic toasted French ham sandwich, the Francophile Julia Child and the even more actually French Jacques Pepin.

Croque Monsieur

This recipe below is directly from Julia and Jacques Cooking at Home

Julia’s Croque Monsieur – One sandwich

2 slices fresh, reasonably soft home-style White bread, removed from the loaf in sequence for accurate reassembly*
1 tablespoon Mayonnaise, preferably homemade
½ teaspoon Dijon-style prepared Mustard
2 or more slices Swiss Cheese (Gruyère or Emmental, 3/16 inch thick and large enough to cover each bread slice.
1 slice excellent baked or boiled Ham, 3/ 16 inches thick, trimmed of fat, and same size as the cheese
2 tablespoons clarified Butter

Preheat the oven to 300F / 150C / Gas mark 2. Assemble the sandwich as follows, on one piece of bread spread the mayonnaise and a thin smear of the mustard top with one piece of cheese. Add the ham the second piece of cheese and the second piece of bread. Gently push down on the fresh bread. Using a very sharp knife remove the crusts. Wrap in cling film until required.

Melt half of the butter in a medium sized heavy bottomed, oven proof frying pan over a medium to high heat. When very hot but not browning, lower heat to moderate and lay the sandwich in the pan, pressing down several times as the sandwich browns rather slowly on the bottom, for around two minutes. Add the remaining tablespoon of clarified butter to the pan, then turn and brown the sandwich on the other side, pressing down upon the sandwich several times until its bottom, too, is lightly browned. Place the frying pan into the oven and bake for 7 to 8 minutes, until the cheese is fully melted.[Child, Julia and Pepin, Jacques. 1988 Julia and Jacques Cooking at Home, Alfred A. Knopf, New York, New York.] 

*Very Precise instructions for sandwich making.

The Next Level – The Croque Monsieur has been adapted both successfully and perhaps not quite so, I leave you, dear reader, the pleasure of deciding which,from the selection below;

Croque-madame with a fried or poached egg served on the top

Croque provençal with the addition of sliced tomato

Croque auvergnat with the substitution of bleu d’Auvergne cheese

Croque gagnet with sliced Gouda cheese and cooked Andouille sausage

Croque norvégien with smoked salmon instead of ham

( I would go so far to add a little sprinkling of dill )

Croque tartiflette with sliced potatoes and Reblochon cheese

Croque bolognese / croque Boum-Boum with Bolognese sauce

Croque señor with a tomato salsa

Croque Hawaiian with a slice of pineapple

But now we get into the territory of the serious sandwich maker, traversing from the original fast-food snack served in Parisian cafés and bars to grand, elaborate creations some coated in a Béchamel or Mornay sauce, the use of eggy bread ( Pain Perdu or French Toast ) and Montecristo – the sandwich not the Count or cigar. This sandwich varies across the world and in particular across the United States and many include sliced turkey as well as cheese and ham. They may be open or closed, grilled with extra cheese on top, mustard mayonnaise or Thousand Island dressing and even dredged with icing sugar.If you feel inspired may I suggest to you the one and only Grilled Cheese Invitational for those of a seriously competitive nature? I am working on a few ideas already – see you there.

The Grilled Cheese Invitational for the cheese sandwich enthusiast.

My Croque Monsieur Monticristo – One sandwich

2 slices fresh, thick sliced White Bread

1 slice of good Smoked Ham

2 or more slices Swiss Cheese, enough to cover bread twice

20 gr Baby Spinach leaves, very thoroughly washed

½ oz strong grated Cheddar cheese or Cheddar and Parmesan

4 tablespoons single Jersey Cream

1 egg

½ teaspoon Dijon-style prepared Mustard

A good pinch of Cayenne pepper

Sea salt and freshly ground Black Pepper

2 tablespoons clarified butter

Preheat the oven to 300F / 150C / Gas mark 2. Press the washed baby spinach between two layers of kitchen paper to completely dry it. In a medium sized bowl whisk together the cream, eggs, cayenne and a good pinch of salt and pepper. Create the sandwich as on one piece of bread spread a thin smear of mustard and top with one piece of Swiss cheese. Add the ham, the spinach and a second piece of cheese and the remaining slice of bread. Gently push down on the fresh bread. Using a very sharp knife remove the crusts. Dip the sandwich in the seasoned egg mix, allowing both sides to soak up the liquid.

Melt half of the butter in a medium sized heavy bottomed, oven proof frying pan over a medium to high heat. When very hot but not burning, lower heat to moderate and lay the sandwich in the pan, gently press down several times as the sandwich browns rather slowly on the bottom, for around two minutes. Add the remaining tablespoon of clarified butter to the pan, then turn and brown the sandwich on the other side, pressing down upon the sandwich several times until its bottom, too, is lightly browned. Remove from heat and sprinkle with the grated cheese. Place the frying pan into the oven and bake for 7 to 8 minutes, until the cheese is fully melted.

* A Monti Cristo with Thousand Island dressing is I am reliably informed by Wikipedia called a Cumberland Head. Anyone know why? As well as dusting the savoury versions with sugar, sweet Monti Cristo sandwiches usually contain fruit, berries, sour cream, sugar and/ or Maple syrup.

Roasted Jersey Royals and Chickpea Salad

If you love your potatoes, your mash, your roasties and your chips then now it is the season to celebrate. The first or early potato crops are being lifted in Cornwall and the South West, but for the real connoisseur, there is only one option, the Jersey Royal. Now you lucky folk can get them on every high street in Britain, every good greengrocer, every supermarket sells the tastiest potatoes you will try. Quite often at a better price than on the island of Jersey itself. So I hold my hand up here, I live on the island, I could always just go dig up a bucket load I guess if the farmers didn’t guard them so highly.


Right now across our fertile fields you can see acres of plastic sheets covering the wonderful Jersey main season potato crop. The earliest and hardiest growers would have been planting in November for the early season potatoes. Visitors to the island are often amazed by the land that is turned over to potato growing, virtually vertical pockets of soil on rocky outcrops are planted carefully suspended by ropes. The potato harvest lasts from early April through to June depending of course on the climate conditions. The above average temperature of the island, its easy draining soil and the use of the abundant local seaweed as a fertiliser all helps to shape the flavour of this perfect potato. The islanders would swear to the fact the secret is all in the use of abundant amounts of the pungent seaweed.

Jersey Royals 3

We need however to go back to 1878 ( Fear not this is only a minor historical digression and an essential part of our tale ) for the origin of the Jersey Royal or to be more precise the Jersey Royal Fluke and its unique taste. A pair of abnormally large potatoes were purchased and later cultivated by Hugh de La Haye becoming the forerunners of the modern jersey potato industry. Today at its peak 1500 tonnes a day are exported during the season’s peak and the Jersey Royal enjoys EU protected origin status. For more information please visit the Jersey Royal website.

So what do I suggest you do with the lovely little tubers, on the island they are consumed simply served in a bowl with golden Jersey butter. I have a taste for freshly boiled Jersey Royals with some cold smoked Jersey butter and coarse sea salt if I’m feeling a little culinary inclined. You can serve them with Spring Lamb, they as you would expect excellent with simply grilled fish, but here is my favourite, a nice early summer recipe to look forward to, healthy, full of flavour and texture and very easy to make.

Roasted Jersey Royal Salad

Roasted Jersey Royal, Chickpea and Sweet Red Pepper Salad                    serves 4

The wonderful sweet flavour of the potatoes is complimented by the rosemary, the slightly smoky charred peppers, the salty olives and the crunch of the chickpeas all bound in a simple but fragrant vinaigrette.

500 gr Early season Jersey Royal potatoes, thoroughly washed

2 large sweet red peppers

100 gr ripe On-the-vine Cherry Tomatoes

A small tin ( around 100 gr ) of Chickpeas, washed and drained

8 tablespoons quality Olive Oil

2 tablespoons Sherry Vinegar

1 teaspoon Clover Honey

1 teaspoon Dijon Mustard

2 Cloves of Garlic

1 small Chilli, seeds removed

A large sprig of Rosemary

A small bunch of Flat Leaf Parsley, washed and picked mixed salad leaves

Sea salt and freshly ground Black Pepper

A heavy-duty plastic food bag

 Preheat the oven to 375F / 190C / Gas mark 5. Place your peppers in an oven proof dish and bake until the skins to blacken. ( You can achieve the same results under a grill or salamander in a shorter period of time ). In a medium sized saucepan place the Jersey Royal potatoes and cover with cold water. Add half a teaspoon of salt, place on the hob and bring to the boil, simmer gently for five minutes. Remove from the heat and drop into a bowl of ice-cold water. Drain thoroughly and place in an oven tray. Toss with two tablespoons of the olive oil, one crushed clove of garlic, the rosemary sprig broke up into pieces and plenty of salt and pepper. Roast for thirty to forty minutes until the skins are crispy.

Meanwhile, place the charred peppers in the food bag, seal and allow to cool. As the peppers cool the self-generated steam will loosen the blackened skins. When cool remove from the bag and place on a chopping board and using a small sharp knife scrape off the skin. Do not worry if you cannot remove it all a few blackened pieces add a smoky flavour to the salad. Remove seeds and any membranes and slice. Slice tomatoes in half.

Wipe a medium sized glass bowl with the second piece of garlic that has been cut in half. In the bowl dissolve a good pinch of the salt into the sherry vinegar then add a good grind of black pepper, the honey and mustard. Whisk in the oil. Immediately before serving toss the chickpeas, tomatoes, pepper slices and parsley in the dressing. Place over four bowls of mixed salad leaves drizzling with any remaining dressing, top with crisp roasted potatoes and enjoy.

Pictures courtesy of the States of Jersey.

If you enjoy this Jersey Royal recipe here is another  I wrote for Frost Magazine.

Sausage, Apple and Thyme Hash

Sometimes you just want simple, full flavoured food. Something more than a snack but perhaps nothing as complicated as a full meal. Hash is a great and easy to prepare dish that can be made with beef, corned beef from a tin is great but flakes of your own cured salt beef is better, confit duck and pulled pork. Hash is a dish made from diced or chopped meat, potatoes, and flavourings such as onions, spices and herbs that are mixed together and then cooked. The name is thought to come from the French verb ‘ hacher ‘ meaning to chop. Corned beef hash became especially popular in Britain, during and after the second world war, when rationing limited the availability of fresh meat.

Sausage Hash

You can add just about anything you want to use up in your fridge and ramp up the heat with lots of pepper and chillies if you so choose. I like the sweetness in this recipe that you get from the onions and apples, a classic flavour combination with pork sausage and make sure there is a real good grind of black pepper for a little kick.

Sausage, Apple and Thyme Hash                                             serves 2

6 grilled, good quality Pork Sausages, from your local butcher

500 gr boiled Baby Potatoes, sliced

2 large Spanish Onions, peeled and finely sliced,

2 Red Peppers, de seeded and sliced

2 Crisp Green Eating Apples

2 fresh free range Eggs ( Duck Eggs if you can get them )

80 ml Vegetable Oil

50 gr Butter

½ teaspoon freshly picked Thyme leaves

Sea Salt and freshly ground Black Pepper

A handful of curly Parsley, washed and finely chopped

Heat half of the oil and the butter in a large, heavy-bottomed frying pan until foaming. Add the onions and sauté for five to ten minutes, over a medium heat, until they start to soften but not colour. Add the potatoes, peppers, apples and thyme, stir and cook for ten more minutes until the potatoes are starting to colour. Place the sausage pieces in the pan and finish cooking, stirring occasionally. After ten more minutes, the sausages should be thoroughly heated through and the potatoes nicely golden brown. Season generously and keep warm. In a second frying pan, heat the remaining oil and fry the eggs. Stir in all most all the parsley into the hash, transfer into bowls and top with the eggs and remaining parsley.

Saute Squid with Chorizo and Harissa

Warning: This is a Knock your Socks off Dish

Saute Squid with Chorizo
Imagine a full assault on your taste buds, a big, bad, bruising combination of squid, Chorizo, garlic, chilli, salt and spice. The big secret is cooking your squid perfectly and in this recipe it is almost the last ingredient tossed in a very hot wok and sautéed for just a couple of minutes. Your Harissa paste will handily keep for a couple of weeks in an air tight container in your refrigerator and the braised Chorizo likewise. The best thing about this recipe is the great flavour is so easy to achieve and so simple and quick to cook if you use ready prepared Harissa and Chorizo.

I developed my taste for Harissa in Tunisia, searching out Roman ruins and sampling fantastic, fresh and tasty food some fifteen years ago. Harissa is undoubtedly hot with chilli but is also rich with the flavours of coriander, cumin and garlic. It is now available commercially in tins or jars but this pales beside the freshly made product which is quick and simple to make. It can be stirred into stews and tagines, used as a thin crust on baked fish or added to couscous for a really easy taste boost.

My Harrisa

6 to 8 Serrano Chilli Peppers

1 large bunch of fresh Coriander

1 large handful of fresh Mint Leaves

2 bulbs of Garlic, peeled

2 tablespoons Coriander Seeds

2 tablespoons Cumin Seeds

1 tablespoon Caraway Seeds

1 tablespoon of Smoked Paprika

1 teaspoon ground Cinnamon

Zest and juice of 2 large Lemons

100 ml quality Olive Oil

½ teaspoon Sea Salt

½ teaspoon freshly ground Black Pepper

In a large, heavy bottomed sauté pan heat and gently toast the whole spices to help release the essential aromatic oils and flavourings. Cool for a few minutes. Place the spices, chilli and garlic into a food processor and blend. Add the remaining ingredients and pulse to form a rough paste. Store in a sterilised glass jar covered with a thin film of extra olive oil and sealed with a tight fitting lid.

Sauté Squid with Chorizo and Harissa serves 4

You can buy fresh or frozen prepared squid from your local supermarket or fishmonger, the squid is cleaned and the quill is removed. You can use tinned sweet red pimento peppers for your convenience. Do not season the dish as the olives and Chorizo are sufficiently salty.

3 to 4 prepared Squid ( ask your Fishmonger ), cut in half centimetre slices

250 gr waxy Baby Potatoes, washed and par-boiled then sliced

75 gr braised Chorizo and a little of the flavoured oil

75 gr roast Sweet Red Pepper, sliced

50 gr good quality Black Olives

2 heaped tablespoons of Harissa paste

A small handful of freshly chopped Coriander

Freshly squeezed juice of half a Lemon

Mixed Salad Leaves

Heat the braised Chorizo oil in a wok and sauté the sliced potatoes for around five minutes until golden brown. Add the squid and fry for one minute stirring all the time. Add the peppers, olives and Chorizo and fry for another minute. Then add the Harissa paste and cook out for one further minute. Stir in the lemon juice and coriander and divide on to four bowls of salad leaves.

Classic Moules Marinières

Now the summer is over it is time to eat mussels again but where do you start or who do you look to as an authority for the perfect Moules marinières recipe? My shelves are groaning with cookery books by experts on classical French Cuisine and seafood cookery. Well every author is different in their interpretation and so here I guess is the rub, it is time to experiment and find out if you prefer onion to shallots? What type of white wine do you prefer? And most controversially do you add cream, mayonnaise or crème Fraiche? Well, I don’t add cream to my classic Moules marinières the butter is enough to make the cooking liquids really luxurious.


Classic Moules Marinières                                      serves 4

Allow 500 gr to 750 gr of mussels per person for a generous portion. To prepare your mussels first rinse them in plenty of cold running water and throw away any mussels with cracked or broken shells. Give any open mussels a quick squeeze, if they do not close immediately, throw away as well as they are dead and not to be eaten. Then using a small knife scrape the shell to remove any barnacles or dirt and pull out any beards by tugging towards the hinge of the mussel shell. If you intend to cook later that day, store in a plastic container in the bottom of your refrigerator covered with a damp tea towel.

1.5 kg of prepared Mussels

3 large ( Banana ) Shallots, peeled and very finely chopped

100 gr Alderney Butter

4 cloves of Garlic, peeled and very finely chopped

A very generous sprig of fresh Thyme

A bay leaf

A large glass ( 325 ml ) of good quality dry White Wine

A small bunch of flat-leaf parsley, washed and finely chopped

Freshly ground black pepper

Plenty of warm crusty bread

Heat half the butter in a large heavy-bottomed pan and add the shallots, garlic, bay leaf and picked thyme leaves. Soften for five minutes without colouring then pour in the wine and bring up to the boil. Simmer for a further five minutes before turning up the heat to high. Tip the mussels into the pan and cover with a tight-fitting lid. Steam for three minutes until the mussels have all started to open and remove from the heat. Add the remaining butter and the parsley, replace the lid and put back on the heat for thirty seconds shaking the pan well to distribute the parsley. Season with freshly ground black pepper and serve immediately, removing any mussels which have remained closed.

Spicy Crab & Prawn Fishcakes with Sweetcorn and Coriander and a Thai style Dipping Sauce

Everyone who cooks has a list of purely personal favourite dishes, their own or at a restaurant, they can be terribly simple or frighteningly complex. As a chef you develop a list of go to classic recipes that work every time, easy to cook and as incredible eating for family, friends or paying guests. Thai Spiced Crab and Prawn Fishcakes would get an entry near to the top on to both of my lists although a little extravagant. I know living on an island spoils you with the ability to get hold of great ingredients like fresh crab every day. I love the layers of flavours in Thai cooking and while this dish is only my interpretation I hope it has a little of the depth, spice and variety with the typical hot, sweet and sour tastes. The Thai style dipping sauce can be made a day ahead and stored in the refrigerator but is best served at room temperature.

Thai style Crab Cakes

Spicy Crab & Prawn Fishcakes with Sweetcorn and Coriander

and a Thai style Dipping Sauce                                            serves 4 – 6

150 gr firm White Fish such as Cod, Haddock or Coley

100 gr freshly picked White Crab Meat

50 gr fresh peeled Prawns, roughly chopped

50 gr cooked Sweetcorn Nibs

1 medium sized, fresh, free range Egg

2 stems Lemon Grass, peeled and finely chopped

2 small, hot Chilli Peppers, finely diced

1 piece of Preserved Ginger, finely grated

1 tablespoon of Fish Sauce

Zest and juice of 2 fresh Limes

½ teaspoon of ground Coriander

¼ teaspoon of freshly ground Black Pepper

1 Bunch of fresh Coriander, finely chopped

A large knob of Butter and Vegetable oil for frying

for the dipping sauce

1 small Carrot, peeled and very finely diced

1 Banana Shallot, peeled and very finely diced

1 stick of Celery, very finely diced

1 sweet Red Pepper, very finely diced

2 small hot Chilli peppers, finely diced

2 stems Lemon Grass, finely chopped

2 cloves of garlic, peeled and crushed to a pulp

1 piece of Preserved Ginger, finely grated

3 tablespoons of Fish Sauce

2 tablespoons of Palm Sugar or soft Brown Sugar

Zest and juice of 2 fresh Limes

1 tablespoon of fresh Coriander, finely chopped

freshly boiled Water

First prepare the dipping sauce by placing all of the ingredients excluding the coriander in a glass bowl just covered with boiling water. Stir and allow to cool. When completely cooled down stir in the coriander. Adding the coriander whilst hot can discolour the chopped leaves, allowing the sauce to cool will ensure an appealing fresh green colour. The temperature of the boiling water is sufficient to soften but not cook the vegetables leaving a slight crunch.

Blitz the fish in a food processor for two minutes on the pulse setting. You do not want to let the motor get hot as it will start to cook the fish. For a professional finish you can pass the fish through a fine sieve to remove any unprocessed lumps. Add the egg, fish sauce, lime zest and juice and process for a further minute. Transfer to a bowl and work in the remaining ingredients. Do not worry if the mixture seems quite loose as it will produce a moist crab cake.

Cooking Crab CakesHeat a thin coating of oil in a heavy bottomed non stick frying pan over a medium-high heat add the butter and using an ice cream scoop drop in four or five balls of the crab mix. Flatten gently with a spatula and cook for five to six minutes before very carefully turning and cooking for a few more minutes. When the crab cakes are golden brown on both sides and firm to the touch but not solid, remove on to kitchen paper and keep warm. Wipe out the pan and repeat the process to use up the crab mixture. Serve with the dipping sauce and lime wedges.