Cathy’s Caribbean Crab topped Salmon

Serves 1 - just double the quantities for two people!

This dish was inspired by a holiday in Barbados. We ate a similar dish, which was Mahi Mahi topped with a creamy crab coating; it was truly delicious. As this is baked in the oven, it makes sense to use a firm fish like turbot or halibut or salmon, as I have used, which is also a bit cheaper! It’s also yummy served on top of my mint puree and some potato salad, which is really summery! Use the leftover crab in a sandwich the next day!

Preheat oven to Gas Mark 5, 375 F 190 C.

Ingredients

1 portion of fresh salmon

2 tbsp. fresh crab

1 tbsp. of mayonnaise

1 tbsp. fresh coriander chopped

1/2 tsp. Dijon mustard

2 tbsp. fresh breadcrumbs (ideally kept in your freezer)

Pea and Mint Puree

Bag of frozen peas

1 handful of fresh mint, roughly chopped

1/4 cup of cream

salt and pepper

Method

Mix the crab, breadcrumbs, mayo, chopped coriander and mustard together in a small bowl and season to taste with salt and pepper. Spread the crab mixture over the salmon and press down firmly so it forms a blanket on top of the fish. Now chill in the fridge for 15 mins to firm up before cooking.

In the meantime, make the pea puree by boiling your frozen peas for 2-3 minutes, straining, and leaving to cool. Then, in a blender, mix with the fresh mint, cream and a good seasoning until a lovely thick mixture. This will make more than you need, but it will keep in the fridge happily for a number of days.