Crab scones with fennel slaw
Scones are an excellent way to use brown crab meat. The flavour really punches through and makes a delicious change from cheese.
Ingredients
For the crab scones
- 360²µ/12½´Ç³ú plain flour
- 20²µ/¾´Ç³ú baking powder
- 100g/3½oz cold salted butter, cut into cubes
- 30g/1oz strong cheddar, grated
- pinch cayenne pepper
- 1 tsp fennel seeds
- 1 lemon, zest only
- 100g/3½oz brown crab meat
- 170ml/6fl oz milk
- 1 free-range egg, beaten
For the fennel slaw
- ½ fennel bulb, thinly sliced
- ½ green apple, julienned
- 2 tbsp fennel fronds, chopped
- 1 tbsp white crab meat
- 30ml/1fl oz cider vinegar
- pinch sugar
- 3 tbsp olive oil
- 1 lemon, juice only
- salt
To serve
- softened butter
Method
To make the crab scones, preheat the oven to 200C/180C Fan/Gas 6.
Place the flour, baking powder and butter in a food processor and blitz briefly to a breadcrumb texture.
Tip the mixture into a large bowl and add the cheese, cayenne, fennel seeds, lemon zest and crab meat. Mix well while adding the milk and bring together to form a dough, Wrap in cling film and place in the fridge for at least 30 minutes.
Roll out the dough 2.5cm/1in thick and use a 6cm/2½in cutter to cut out rounds. Brush with the egg and bake for 10–15 minutes. Cool on a wire rack.
To make the slaw, mix all the ingredients together in a bowl with a pinch of salt.
Serve the warm scones with plenty of butter and slaw piled on top.