Spider crab with loganberries, lemon zest & fennel top

Spider crab with loganberries, lemon zest & fennel top

By
From
Gather
Serves
2
Photographer
Andrew Montgomery

When a raspberry falls in love with a blackberry sooner or later you get a loganberry. They are floral and scented; ruby red, juicy and sharp to a point. It’s the acidity that I like, which goes so well with the sweet, tender meat of the spider crab – very much as tomatoes do, only fruitier. This fresh combination gets a little bump from lemon zest, and cool, green notes from aniseedy fennel tops. If you can’t find spider crab, you could make the dish with the meat from brown crab or velvet swimming crabs.

Ingredients

Quantity Ingredient
200g freshly picked spider crab white meat, and brown, (optional)
1 small punnet of ripe loganberries or raspberries
few roughly torn fennel tops
few fennel flowers
2 tablespoons extra-virgin olive oil
1/2 small lemon, juiced
salt
freshly ground black pepper

Method

  1. Pick over the crab meat to make sure there are no traces of shell. On a large serving platter, or over two individual plates, scatter over the fresh white crab meat and dot over the brown meat, if using.
  2. Roughly chop the loganberries or raspberries in half, and place them in and around the crab meat. Scatter over the fennel tops and the flowers (if using), drizzle over the olive oil and lemon juice, and season with salt and black pepper.
  3. Bring to the table with freshly toasted sourdough to serve.
Tags:
River Cottage
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again