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CRAB IN OYSTER
SAUCE
Whole crab works well in Oriental-style dishes like this one. Sip a
glass of chilled dry rosé from Provence with this
Serves 4
2 crabs, each weighing 700g/1 1 /2 lb
100g/4oz bundle rice noodles
2 tbsp peanut oil
6 spring onions, peeled and chopped
3 cloves garlic, peeled and chopped
2 red chillies, deseeded and chopped
1 tbsp finely chopped fresh root ginger
4 tbsp oyster sauce
100ml/4fl oz fish stock
Juice of 1 lime 1 tsp fish sauce
2 tbsp roughly chopped fresh coriander
Salt and freshly ground black pepper
Extra chopped fresh coriander for garnish
Twist off large claws from crabs. To prepare one crab, turn upside down and
break off tail flap. Push body section (with legs attached) upwards with the
thumbs, holding shell firm with both hands. It should prise off – if it
doesn’t, remove by inserting the point of a sharp knife between bottom and
top shell and twist. Pull off feathery gills from body, and remove stomach sac
from main shell, which is between the eyes. Chop back shell and body section
into quarters. Repeat with remaining crab.
Soak noodles according to instructions on pack. Drain and reserve.
Heat sunflower oil in a pan and add chorizo slices. Cook to brown. Remove and
reserve. Add mushroom slices to pan and cook until softened. Season and
reserve, keeping hot.
Heat oil in a large wok and fry spring onion, garlic, chilli and ginger. Add
crab pieces and toss around for 4 minutes. Add oyster sauce, fish stock and
lime juice. Bring to bubbling, simmer for a minute or so, then add noodles and
toss around until piping hot. Add fish sauce and coriander. Season, heap into a
serving bowl and scatter over extra chopped coriander for garnish.
Preparation time: approx 30 minutes
Cooking time: approx 10 minutes
Approximate nutritional values per person:
238 calories, 18g protein, 9g fat, 25g carbohydrate
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CRAB AND ASPARAGUS
SALAD
Two ingredients of summer combine with boiled quail’s eggs to make this
salad. Serve with a refreshing, grassy Sancerre
Serves 6
350g/12oz thin asparagus tips
8 fresh quail’s eggs
225g/8oz fresh white crab meat, flaked
Fresh baby rocket leaves for serving
For the dressing
4 tbsp Greek extra virgin olive oil
Juice of 1 lemon
Few drops green Tabasco sauce
Salt and freshly ground black pepper
Blanch asparagus in salted boiling water for 2 minutes. Drain and refresh under
cold water. Drain again. Place in a bowl. Cook quail’s eggs for 4 minutes
in boiling water. Drain, cool under running water immediately, then shell and
halve. Place in bowl with asparagus. Add crab meat.
For the dressing, mix oil, lemon juice and green Tabasco in a bowl. Season.
Pour over salad and toss to coat. Arrange rocket leaves on plates and heap
salad on top.
Preparation time: approx 20minutes, plus chilling
Cooking time: approx 10minutes
Approximate nutritional values per person:
200 calories, 16g protein, 19g fat, 1g carbohydrate
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SPANISH
RICE
Full-flavoured rice dish packed with fresh crab and spicy chorizo
slices. Stick with the Spanish theme and serve this with a red wine, such as
Tempranillo, from Navarra
Serves 4
2 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
50g/2oz chorizo, sliced
1 red pepper, deseeded and chopped
225g/8oz arborio rice
850ml/1 1 /2 pt chicken stock
225g/8oz fresh white crab meat
Salt and freshly ground black pepper
Juice and zest of half a lemon
1 tbsp roughly chopped fresh coriander
4 crab claws in the shells, cracked
Extra chopped fresh coriander for garnish
Heat oil in a pan and fry onion and garlic until soft but not brown. Add
chorizo and red pepper and fry for 1 minute. Stir in rice and cook for 1 minute
more, then add a ladle of stock and bring to bubbling. Simmer until stock is
absorbed, then add another ladle and simmer again till absorbed. Continue
adding stock like this until half of it is used up. Stir in half the crab meat
and gradually add remaining stock until rice is tender..
Season and stir in lemon juice and zest. Add coriander, loosely stir in
remaining crab meat and poke in the claws. Cook for a few minutes more until
heated through, then sprinkle with extra coriander to serve.
Preparation time: approx 20 minutes
Cooking time: approx 45 minutes
Approximate nutritional values per person :
342calories, 20g protein, 11g fat, 45g carbohydrate
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CRAB BITES WITH
SPICY SAUCE
A modern unoaked Chardonnay from California is excellent with these flavoursome
bites, served with a spicy tomato dipping sauce
Serves 4
225g/8oz fresh white crab meat
50g/2oz fresh brown crab meat
1 slice white bread, crusts removed
2 tsp grated onion
1 tbsp finely chopped fresh parsley
Salt and freshly ground black pepper
Few drops chilli sauce
Salt and freshly ground black pepper
Seasoned flour
Sunflower oil for frying
For the dipping sauce
2 tbsp tomato purée
2 tsp fish sauce
1 tbsp rice wine vinegar
Good dash soy sauce and chilli sauce
Flake white crab meat into a bowl and gently stir in brown meat.
Whizz bread in a processor. Add crumbs to bowl with onion and parsley. Season
and add a few drops chilli sauce. Roll mix into balls in seasoned flour and
chill for 30 minutes.
For the dipping sauce, mix tomato purée, fish sauce, rice wine vinegar,
soy and chilli sauce in a bowl. Season and spoon into a pot. Fry crab bites in
hot oil until browned all over and heated through. Drain on kitchen paper, then
serve on a plate with dipping sauce on the side.
Preparation time: approx 20 minutes, plus chilling
Cooking time: aprox 10 minutes
Approximate nutritional values per person:
119 calories, 12g protein, 4g fat, 10g carbohydrate
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