A recipe sourced from the Clonakilty Food Company, Ireland's 'leading' black pudding producer, created by Chef Izaak Bradley from Scannell's Bar, Clonakilty. We are used to seeing the combination of scallops and black pudding, but not so often crab. This is a light and easy to prepare lunch or starter dish, which, with a little improvisation could be adapted for some tasty alternative canapés.
Clonakilty Black Pudding, Crab Salad, Apple Puree & Crispy Pancetta | Izaak Bradley
- Mix the crab with chopped coriander, lime juice and mayonnaise to make the salad and season.
- Cook the apples in cinnamon and butter until soft. Use a hand blender or food processor to pulse until smooth.
- Slice and shallow fry the black pudding until golden and crispy on both sides. Add the pancetta to the same pan and fry until crispy.
To serve: Spread a dash of the apple sauce onto your plate, place the pieces of the black pudding on top of the sauce. Spoon some of the crab mixture onto each piece of pudding and top with the pancetta.
Serving option: Dress the plate with salad leaves (we recommend Rocket or Watercress)
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