The fennel had been growing in the polytunnel for a few months, and was going wild, the danger is that is seeds everywhere and come next Spring I have a forest of fennel in the polytunnel.
So I did this recipe to use it all up. I made extra and froze what wasn’t used.
I served it with crab as a starter along with a bit of salad.
500 g Crab meat, enough for 4 as a starter or 2 as a main course salad leaves 2/3 tbsp. fennel fronds chopped 100g fennel bulb chopped finely 2 tsp lemon rind grated 2 tbsp. lemon juice 225g mayonnaise 2 tbsp. parsley finely chopped 1 tbsp. capers chopped Salt & pepper
prepare the crab, by taking out the meat and mixing together, or by pre-prepared or open a tin then for the sauce............. wait for it... wait for it.... its a difficult one.... put all in ingredients into a bowl ...... and mix together. and you are done. Although it does taste a better if left in a fridge for a bit to marinate. plate the crab, sauce and salad leaves on a plate.