Crab with Fennel Tartar Sauce

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.
crab with fennel tartar sauce
crab with fennel tartar sauce

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