Mix crab with chopped coriander, lime juice, and mayo to make salad and season.
Cook apples in cinnamon and butter until soft. Use a soup Blitzer or food processor to pulse until smooth.
Slice and shallow, fry the blackpudding until golden and crispy on both sides.
Place under grill until crispy and allow to cool.
Time to plate up your dish! Spread a dash of the apple sauce onto your plate, place the pieces of the blackpudding on top of the sauce. Spoon some of the crab mixture onto each piece of pudding and top with pancetta
250g crab meat
juice of two limes
4 table spoons of mayo.
2 chopped apples
teaspoon of cinnamon
50g of butter
4 Slices (approx. 140g) of Clonakilty Blackpudding
Good quality pancetta
Many thanks to Chef Izaak Bradley from Scannell's Bar Clonakilty for this fantastic recipe.