Crab with tomatoes, chilli, green peppercorns and herbs

Crab with tomatoes, chilli, green peppercorns and herbs

By
From
Everyday Seafood
Serves
6

On a trip to Singapore I became a little obsessed with crab dishes and set about recreating the exciting street food I had eaten. The crabs we have in the UK are different to those in Asia, which are smaller and have softer shells. Still, it’s easy enough to flavour our crab in the same way and cook it in a similar fashion. You need plenty of bread and beer with this scrumptious spicy dish.

Ingredients

Quantity Ingredient
3 live brown crabs, about 1.5 kg each

For the sauce

Quantity Ingredient
100ml olive oil
3 white onions, peeled and chopped
2 bunches spring onions, cut into fine julienne, white and green parts separated
6 garlic cloves, peeled and finely chopped
2 green chillies, sliced, (seeds left in)
14 ripe plum tomatoes, chopped
150ml verjus
600ml white wine
2 tablespoons green peppercorns
2 tablespoons chopped tarragon
2 tablespoons chopped chives
3 tablespoons chopped parsley
sea salt
freshly ground black pepper

Method

  1. To make the sauce, heat the olive oil in a large frying pan over a medium heat. When hot, add the onions, white spring onions, garlic and chillies and cook for 4–5 minutes until the onions are soft and starting to colour. Add the tomatoes and cook, stirring occasionally, for 4–5 minutes.
  2. Add the verjus and cook for a further 5 minutes, then pour in the wine and let it bubble to reduce down. Add the green peppercorns and season with salt and pepper to taste. Simmer for another couple of minutes, then remove from the heat and set aside.
  3. To cook the crabs, bring a very large pan of very salty water (30 g salt to 1 litre water) to the boil. When it is almost boiling, lay each crab on its back on a board. Lift the flap near the bottom and plunge a large cook’s knife into the point underneath to kill the crab instantly. Immediately plunge the crabs into the boiling water and cook for 12 minutes.
  4. Lift the cooked crabs out onto a large tray and leave until cool enough to handle. Hold the crab in both hands and use your thumbs to push the body up and out of the hard top shell. Twist off the claws and legs and crack them. Remove and discard the dead man’s fingers, stomach sac and hard membranes from the body shell. Now, cut the body in half and then into quarters.
  5. To finish the dish, heat the sauce and add the green spring onions and chopped herbs. When the sauce comes to a simmer, taste for seasoning and adjust as necessary. Add all of the crab, give it a gentle stir and warm through for a couple of minutes.
  6. To serve, carefully tip the contents of the pan into a large warmed serving dish. Place in the centre of the table with finger bowls, spoons, beer and bread.
Tags:
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