All weekend feast: crab scones served with apple and fennel dressing

It is easy to overlook brown crabmeat, but it is the place where you will find all the great flavour. They are easy to prepare and make a great starter or snack. Double up the ingredients if you’re going to make them, because they won’t last long!


Plain flour, 360g

Bake powder, 10 grams

100g of cold salted butter, cubed

Cheddar grated to 40g strength

A pinch of cayenne pepper

1 teaspoon fennel seeds, lightly crushed and toasted in a mortar and pestle.

Zit of 1 lemon

100g Brown Crabmeat

170ml Whole Milk

1 medium free-range egg, beaten

Freshly ground black pepper, sea salt

75g softened salted butter to be served


½ fennel bulb with fronds, thinly sliced

½ green apple, thinly sliced

2 tablespoons white crabmeat

2 tbsp cider vinegar

One teaspoon of caster sugar

3 tbsp olive oil

Take 1 lemon and muddle it.

1 tablespoon torn dill, or chervil

  • Preheat the oven to 200°C/180°C fan/gas 6. Place baking paper on a baking sheet.
  • To create breadcrumbs, blitz together the butter, flour and baking powder in a food processor. To make it at home, you can either put all the ingredients together in a large bowl or mix them with butter.
  • If you are using a processor to blend the ingredients, transfer them into a large bowl. Mix together the cheese, crabmeat, cayenne pepper and fennel seeds. Then, add the milk and mix well. Cover with cling wrap and let cool in the refrigerator for at least an hour.
  • You can roll the dough out with your hands until it is 2.5cm thick. Then, you can use a 6cm cutting blade to make 8 rounds. Put on the lined baking tray, brush with the beaten egg and bake for 10–15 minutes. Allow to cool completely on a wire rack.
  • Make the salad by combining the apple, crabmeat, and sliced fennel in a bowl. Add a pinch salt to taste.
  • Combine the oil, vinegar, sugar, and lemon juice in a separate bowl.
  • Mix the dressing into the salad just before serving. Add the dill and chervil. The warm Scones can be served with lots of butter and the salad.