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Posts Tagged ‘Crab’

Fishcakes with Tartare Velouté

These are definitely a bit fancier than your average fishcake. Jam-packed with fish, not too much potato, and a stunning sauce. We’ve put a few in the freezer and can’t wait to have them again. The recipe is by Tommy Banks, of The Black Swan in Oldstead, and he suggests serving a poached egg on top. Do as you wish.

Wine Suggestion: We actually had another Jura Chardonnay with this, the Berthet-Bondet, but we’re conscious that these aren’t easy to find. We’d also suggest a sparkling from a cooler climate, especially if it has some autolytic bottle age; or a Chablis, Vermentino or good Albariño.

Luxury fishcakes with tartare velouté – serves 6

FOR THE FISHCAKES:

  • 1 red-skinned potato, about 250g
  • 250g smoked cod or smoked haddock
  • 250g hake
  • 2 bay leaves
  • 1 tbsp English mustard
  • 500ml milk
  • 1 egg yolk
  • 2 eggs, beaten
  • 25g butter
  • nutmeg, for grating
  • ½ lemon, zested and juiced
  • 100g mature cheddar, grated
  • 100g mixed white and brown crabmeat
  • 2 bunches of scallions, finely chopped
  • 100g plain flour
  • 100g panko breadcrumbs
  • 4 tbsp sunflower oil, for frying
  • poached eggs (optional), lemon wedges & pea shoots, to serve

FOR THE TARTARE VELOUTÉ:

  • 25g butter
  • 25g plain flour
  • 50ml double cream
  • squeeze of lemon
  • large handful of parsley, chopped
  • 2 tbsp capers, chopped

Prick the potato a few times, then bake at 200C/180C fan/Gas 6 for about an hour or until soft.

Scoop the flesh from the potato into a bowl and mash until smooth.

Meanwhile, put the cod or haddock and hake into a large, shallow pan. Add the bay leaves, mustard and milk, and season. Bring to a simmer over a high heat, then cover with a lid, turn off the heat, and leave for 10 minutes.

Put the mash into a large bowl and stir in the egg yolk, butter, a pinch of grated nutmeg, the lemon zest and juice, the cheese, the crab and the scallions. Stir together well, then add 1 tbsp of the poaching milk and some seasoning.

Lift the fish gently from the milk and pour the milk into a jug (throw away the bay leaves). Flake the fish into large pieces and stir gently through the potato mixture. Shape the mixture into 6 fishcakes.

Now put the flour, egg and panko crumbs into 3 separate bowls. Coat each fishcake lightly in flour first, then dip into the egg to cover and finally into the panko crumbs. You want them to be totally covered in the breadcrumbs. You can freeze them now if you like or put into the fridge for cooking later.

To make the sauce, heat the butter in a saucepan until foaming, then stir in the flour. Cook over a low heat for 2 minutes, then gradually add the reserved poaching liquid, stirring all the time. Keep adding liquid until you have a silky sauce, then stir in the cream and leave to simmer gently for 10 minutes. Stir in some lemon juice, parsley, capers and seasoning. Keep warm.

To cook the fishcakes, heat the oil in a large non-stick frying pan and cook for 4-5 minutes on each side until dark golden and crispy. A metal skewer into the centre helps to check they’re piping hot, particularly if they’ve spent time in the fridge. You can cook them in batches if easier and keep warm in a low oven.

Serve the fishcakes with plenty of sauce, a handful of pea shoots and a lemon wedge. You can also add a poached egg if you would like.

(Original recipe from BBC Good Food)

 

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Hot Crab Pots

This is such a simple starter but really delicious. Couldn’t recommend it highly enough. We made with some fresh crab leftover from another dish and waiting in the freezer.

Wine Suggestion: this is quite rich and we’d suggest pairing it with a fuller, more complex and concentrated sparkling. A good vintage Champagne works, or alternately find a top-quality sparkling made in the same method; tonight it was Dermot Sugrue’s The Trouble with Dreams, one of our favourite English sparkling wines.

Hot Crab Pots – serves 4 as a starter

  • 2 eggs, beaten
  • 200ml double cream
  • 100g mixed white and brown crabmeat
  • 50g gruyère, grated
  • butter
  • 1 tsp chopped chives

Preheat the oven to 180C/fan 160C/gas 4.

Mix the eggs, cream, crabmeat and gruyère together in a large bowl. Season with salt and pepper.

Grease 4 ramekins with butter, then divide the mixture between them.

Cook the pots in the oven for about 15 minutes or until just set – we had to cook for a couple of minutes longer.

Sprinkle with the chives to serve. Some sourdough toast on the side would be nice but not essential.

(Original recipe by Victoria Moore in BBC Olive Magazine, March 2013.)

 

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Crab linguine with chilli & parsley

A fresh tasting seafood pasta dish.

Wine Suggestion: We’re not huge fans of Prosecco generally as there’s an awful lot of very ordinary stuff being sold. However, if you have a good one to hand, like the Nino Franco Rustico, then you’ve found your crab linguine match.

Crab Linguine with Chilli & Parsley – serves 4

  • 400g linguine
  • 4 tbsp olive oil
  • 1 red chilli, deseeded and chopped
  • 2 cloves of garlic, finely chopped
  • 1 whole cooked crab, picked, or about 100g brown crabmeat and 200g fresh white crabmeat
  • 5 tbsp white wine
  • a small squeeze of lemon
  •  a large handful parsley leaves, very finely chopped

Bring a large pot of salted water to the boil and cook the linguine for a minute less than indicated on the pack.

Meanwhile, gently heat 3 tbsp of olive oil with the chilli and garlic in a large wide pan. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spoon to mash it up to make a thick sauce.

When the pasta is ready, turn off the heat. Place the crab sauce over a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.

Remove the pan from the the heat and add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together, adding a drop of pasta water if needed to loosen. Taste for seasoning and add a small squeeze of lemon. Serve immediately drizzled with the remaining oil.

(Original recipe from BBC Good Food)

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Smoked salmon & crab timbales with cucumber parpadelle

This luxurious starter of smoked salmon timbales filled with creamy crab can be made up to a day ahead. You do need to find big slices of smoked salmon as you need to completely line the moulds to stop the filling leaking out.

Wine Suggestion: as befits the occasion these go great with bubbly. We love good Champagne, but have recently been sampling various Cremants from around France and enjoying the variation and character each brings. With this we served the Manciat Poncet Cremant de Bourgogne which our friend brought along to dinner.

Smoked salmon timbales with cucumber pappardelle – serves 8

  • 12 large slices of smoked salmon
  • 225g full-fat soft cheese
  • 100-150ml sour cream
  • 100g white crab meat
  • 2 tsp chopped fresh dill, plus some sprigs to garnish
  • lemon wedges, to garnish

FOR THE CUCUMBER PAPPARDELLE:

  • 1 tbsp caster sugar
  • finely grated zest and juice of 1 lemon
  • 150ml olive oil
  • a few black peppercorns
  • 1-2 tsp white wine vinegar
  • 1 large cucumber peeled

Line eight 100ml ramekins with the smoked salmon making sure there are not gaps and hanging it well over the sides.

Beat the cheese to soften and mix in 100ml soured cream – loosen with a little more cream if still too firm to spoon.

Pick over the crab and remove any tiny bits of shell. Stir into the cheese with the chopped dill and season. Spoon into the moulds and fold over the overhanging salmon, then cover with cling film and chill in the fridge for 2 hours (you can do this up to a day ahead).

Make the dressing for the cucumber. Put the sugar and 3 tbsp of water int a small saucepan and bring quickly to a simmer. Add the lemon zest and juice, oil and peppercorns, then taste and add 1-2 tsp of vinegar. Season with salt. Return to the boil, then cool (this can also be made up to a day ahead).

Use a swivel peeler to shave long strips of cucumber until you get to the seeds. Discard the centre. Don’t do this any more than 30 minutes beforehand or it will go soggy.

To serve, unwrap and run a knife between the salmon and the ramekins to pop them out onto plates. Strain the dressing through a sieve, mix a few tablespoons with the cucumber and arrange next to the timbales. Garnish with lemon wedges and dill and drizzle over some more dressing.

(Original recipe by Gary Rhodes in BBC Good Food Magazine, December 2004.)

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Spaghetti with crab, cherry tomatoes & fresh chillies

This is really simple and fresh and we love it on a Friday night with a glass of chilled white wine. By all means cook a crab but our local fish shop sells cooked and picked crabmeat which makes this extra quick and easy.

Wine Suggestion: One of our stand-by wines for seafood is Muscadet and for this dish it was a good choice. A long standing favourite, the Domaine de la Chauviniere Muscadet sur lie always has good fruit, great texture and freshness and accentuated the flavours of the crab in a very nice way.

Spaghetti with Crab, Cherry Tomatoes and Chillies – serves 4

  • 500g spaghetti
  • 8 tbsp extra virgin olive oil
  • 2 garlic cloves, finely sliced
  • 1 medium hot red chilli, deseeded and finely sliced
  • 200g cherry tomatoes, halved
  • 100ml white wine
  • 200g white crabmeat
  • 3 tbsp freshly chopped chives

Cook the pasta in a very large pot of boiling salty water until al dente.

Meanwhile, gently heat the oil in a large frying pan and fry the garlic and chilli for 30 seconds.

Add the tomatoes and cook for 2 minutes before adding the wine and bringing to a simmer. Add the crab and cook for a minute to just warm through.

Drain the pasta well and tip into the pan with the crab sauce. Stir to combine, sprinkle over the chives, and serve.

(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)

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Crab crostini

Just when you think it’s all over and you’ve eaten enough to persuade you to try just about any diet… comes New Year. More food, more drinks, late night – resistance is futile. If you’re in charge of the first course for a New Year’s party then you can’t go wrong with these delicious crab crostini. You can toast the bread and make up the crab mixture early but don’t combine until you’re ready to serve.

Wine Suggestion: Everyone has their favourite sparkling wine which for NYE is a must; we like vibrant bubbles with a creamy mousse. For this we opened the Bouvet-Ladubay “Saphir” Sparkling Saumur which is brilliant value for money and properly sophisticated. We’ve also tried the Billecart-Salmon Blanc de Blancs Grand Cru Blanc which we agree with Jancis Robinson, “is really joyful, happy and upbeat, with real vivaciousness yet quite a bit of serious undertow too.”

Crab Crostini – makes 15

  • 100g white crabmeat
  • 2 tbsp lemon juice
  • 1 shallot, finely chopped
  • a handful of parsley, chopped
  • 1 red chilli, finely chopped
  • 1 tbsp small capers
  • 3 tbsp mayonnaise
  • 15 slices from a skinny baguette, toasted

Mix the crab with the lemon juice, shallot, parsley, chilli, capers & mayonnaise. Pile the crab mix onto the baguette slices and serve.

(Original recipe by Janine Ratcliffe for  BBC Olive Magazine, December 2011.)

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Crab & Chilli Risotto

We’d been eyeing this recipe up for a while and when we stumbled across some really good crab meat we had our excuse to make it. It was luxurious and delicious as we expected.

Wine suggestion: Go for a rich white like an oaked Chardonnay, which will also have a good freshness and texture to balance the rich risotto. Our choice was the Rustenberg Chardonnay from Stellenbosch in South Africa which never lets us down.

Crab & chilli risotto  – serves 2

  • 1 litre light chicken stock
  • ¼ tsp saffron threads
  • 2 garlic cloves, bashed
  • 2 tbsp olive oil
  • 4 scallions, finely sliced
  • 1 fresh red chilli, de-seeded and finely chopped
  • 200g risotto rice
  • 75ml dry white wine or vermouth
  • 100g brown crabmeat
  • 100g white crabmeat
  • zest and juice of ½ a lemon, plus wedges to serve
  • 50g rocket

Heat up the stock, add the saffron threads and keep hot over a low heat.

Heat the oil in a heavy-based pan (which you have a lid for) and add the bashed garlic cloves. Leave to sizzle for a couple of minutes, then remove and discard the garlic. Add the scallions and most of the red chilli and cook over a medium-low heat, stirring, for about a minute.

Turn up the heat and stir in the rice so that the grains become coated in the oil.

Add the white wine/vermouth and let it bubble up until it has been absorbed. Add a ladleful of stock and cook, stirring, until it has been absorbed.

Turn the heat down and continue to stir and add ladlefuls of stock, allowing each one to be absorbed before adding another. After about 18 minutes the stock should have all been absorbed and the rice should be al dente.

Remove the pan from the heat and add the crab and the lemon zest and juice, then season. Add the rocket, cover with the lid, and let stand for a minute.

Serve the risotto with the remaining chilli over the top and a squeeze of lemon.

(Original recipe from Nigellissima by Nigella Lawson, Chatto & Windus, 2012.)

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