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Posts Tagged ‘Crab’

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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Crab with fennel & chilli is a winning combination. Another perfect pasta dish by Ruth & Rose of the River Café.

Wine Suggestion: We find a great match for crab is a top quality Garganega and we highly recommend the Pra Soave “Staforte” which is made from low-yielding, 100% Garganega, old vines. Utterly pure and delicious.

Crab linguine – serves 4

  • 1 fennel bulb
  • 1 garlic clove, finely chopped
  • 1 tbsp fennel seeds, crushed
  • 2 dried hot chillies, crumbled
  • 1 lemon, grate the zest and squeeze out the juice
  • extra virgin olive oil
  • 400g crabmeat
  • 320g linguine

Remove the tough outer part and stem from the fennel. Slice the bulb across the grain very finely (use a mandolin if you have one). Reserve the green tops.

Heat 2 tbsp oil in a heavy-based pan, add the garlic, fennel seeds, and chilli and cook to soften. Add the crab, lemon zest, and juice, then season. Stir just to heat the crab through.

Cook the linguine in boiling water for 5 minutes, then add the fennel slices and cook together until al dente. Reserve a little of the cooking water when you drain the pasta.

Add the drained pasta to the crab mixture and toss together until well combined. You can add a little of the reserved cooking water at this stage to loosen if necessary.

Serve with your best olive oil.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)

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Crab & Sweetcorn Soup

This soup is absolutely delicious and super simple to throw together. We made a main meal out of it by serving it with some shop-bought spring rolls. Try and use freshly ground white peppercorns if you can as they give a subtle spiciness that works really well with the aromatic ginger.

Crab & Sweetcorn soup – to serve 4

  • 125g white crabmeat
  • 2 egg whites
  • 1 tbsp cornflour, mixed with 2 tbsp water
  • 1.2 litres chicken stock
  • 2.5cm knob of fresh root ginger, peeled and grated
  • 225g tinned sweetcorn, pulsed to a rough purée in a food processor
  • sea salt and freshly ground white pepper
  • 2 scallions, finely sliced

Lightly beat the egg whites until frothy. Add the egg whites to the crabmeat along with the blended cornflour and stir well.

Put the stock and ginger into a large saucepan and bring to a simmer. Add the sweetcorn and bring back to the boil. Reduce the heat slightly and simmer for a few minutes. Add the crabmeat mixture and some seasoning. Let it simmer gently and keep stirring for a few minutes until the soup has thickened. Taste and add more seasoning if necessary. Serve in warm bowls with the scallions scattered over the top.

Wine Suggestion: We didn’t actually try this but, having discussed it at length, we reckon an Austrian Grüner Veltliner might work here. Grüner has a savoury peppery character which should complement the peppery flavour of the soup. You don’t want it to be too heavy though so go for one that is no higher than 12.5% alcohol.

(Original recipe from Gordon Ramsay’s World Kitchen: Recipes From the F Word, Quadrille.)

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These are unusual little crab cakes with a side dish of sweet, fresh corn purée. It’s corn season at the moment in Ireland so make them while it’s still available.

Crab cakes with corn purée and chilli oil – to serve 4 as a starter (makes 8 little cakes)

  • 250g fresh picked white crab meat
  • 1 red chilli, deseeded and finely diced
  • 1 tbsp finely chopped coriander leaves
  • 100ml top-quality mayonnaise
  • squeeze of lime or lemon juice
  • 50g fresh white breadcrumbs
  • 150g unsalted butter

For the chilli oil:

  • 1 red chilli, deseeded and finely chopped
  • 80ml extra virgin olive oil

For the corn purée:

  • 3 fresh corn cobs
  • 120ml water
  • 40g unsalted butter
  • 2 tsp sugar
  • 50ml crème fraîche
  • 1tsp Tabasco
  • lime wedges (to serve)

Put the crab into a bowl, add the chilli and coriander and mix with a fork. Stir in the mayonnaise. Add a squeeze of lime or lemon juice and season with salt. Make 8 little crab cakes from the mixture and place on a tray. Chill for 30 minutes.

Spread the breadcrumbs evenly on a board and roll the cakes to coat generously. Cover and refrigerate until ready to cook.

Make the chilli oil by putting the chopped chilli in a small bowl, add a good pinch of salt and add the olive oil. Stir and leave to infuse.

For the corn purée, cut the kernels from the cobs. Put the kernals into a saucepan, add the water, butter and sugar, and season generously with salt and pepper. Cover and cook on a gentle heat until the corn is tender, about 20-25 minutes, then drain, but keep the cooking liquor.

Transfer half the corn to a bowl with a slotted spoon. Tip the rest into a blender or food processor and blend until smooth. Pass through a really fine sieve to make sure you have a really smooth purée; it it’s too thick you can add a bit of the reserved cooking liquor to loosen. Stir in the rest of the corn, the crème fraîche, and the Tabasco. Check the seasoning and keep warm.

To cook the crab cakes, heat the butter in a wide non-stick pan over a medium-low heat. When the oil has warmed, gently transfer the crab cakes into the pan and cook for a couple of minutes on each side or until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

Serve the crab cakes hot with the corn purée. Serve with the chilli oil and lime wedges.

Wine Suggestion: This is a relatively rich dish so needs to be paired with a wine that has a bit of weight to it. Try and find a Chardonnay that is not too heavy on the oak and from a cooler climate, such as a Pouilly-Fuissé, or one from the Macedon Ranges in Australia.

(Original recipe from Skye Gyngell’s My favourite ingredients, Quadrille Publishing Limited, 2008.)

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Crab claws

When you have crab claws sitting in the freezer … yum!

Simply defrost the crab claws, melt some butter in a little olive oil, gently saute garlic and chilli until cooked. Add the crab claws and toss until warmed through. After this grill on high until coloured and then toss in a little fresh, chopped coriander. Enjoy!!!

Serve with a minerally white wine – we drank the delicious Casa de Mouraz, an organic white from the Dao in Portugal. Perfecto …

Jono

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