4 Ways With Crab
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4 Ways With Crab

Crab may be a luxury ingredient, but if you’re looking to treat yourself, it makes a great addition to an array of everyday meals, says food writer and SL contributor Chloe Scott-Moncrieff. From delicious bite-sized morsels to creamy crab linguine, here are some of her favourite ways to use it…
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HERO INGREDIENT: Ocean Isle Premium crab meat, 100g

Tabasco Mayo Crab & Avo Cocktail

Serves
Serves 2
Difficulty
Easy
Total Time
20 Minutes
Ingredients
2 x 100g pots of Ocean Isle Premium crab meat
2-3 tbsp of Hellman’s mayonnaise
A splash of Tabasco
Half a garlic clove, very finely chopped
Zest of 1 lemon
2 cos lettuces, shredded
1 packet of tarragon, finely chopped
2 avocadoes, destoned and cubed
Method
Step 1

Mix the mayo with the lemon zest, Tabasco and garlic.

Step 2

Fill the bottom of each glass with the cos lettuce. Cover with crab meat. Season. Spoon over the Tabasco mayo.

Step 3

Top with avocado and sprinkle over the tarragon.

Crab Linguine

Serves
Serves 3
Difficulty
Easy
Total Time
20 Minutes
Ingredients
2 x 100g pots of Ocean Isle Premium crab meat
300g of De Cecco linguine
200g of Yeo Valley half fat crème fraîche
1 red chilli, sliced
1 garlic clove, finely chopped
1 handful of capers, chopped
1 glass of white wine
Butter or olive oil, for frying
Method
Step 1

In a frying pan, sizzle the garlic gently in some butter or olive oil with the chilli. Add the white wine and capers. Sauté for about 5 minutes until the garlic has cooked but be careful it doesn’t burn. Stir in the crème fraîche.

Step 2

Simmer the pasta in the pan for approximately 7 minutes, until al dente. Drain.

Step 3

Stir the garlic and capers mix from the pan with the pasta. Spoon in the crab meat. Season with salt and pepper. Serve.

Lime & Cucumber Crab Towers

Serves
Serves 4
Difficulty
Easy
Total Time
30 Minutes
Ingredients
2 x 100g pots of Ocean Isle Premium crab meat
1 tbsp of red onion, finely chopped
1 cucumber, diced
Juice and zest of 1 lime, finely grated
1 packet of coriander
400g packet of pre-prepped avocado, thawed (or 3 fresh avocadoes)
Pinch of chilli powder (optional)
Method
Step 1

In a bowl, mix the crab meat, diced cucumber, lime juice and zest and coriander. Season with salt and pepper. Taste.

Step 2

Dice the avocado or smash it up. Season. You can add a pinch of chilli if you wish.

Step 3

To assemble, place the cylinder mould on the plate. Press down the avocado with a spoon. Then add the crab and cucumber salad. Remove the ring. Garnish with a few extra coriander leaves.

COOK’S TIP: You’ll need a ring mould or you can make an alternative ring with baking or wax paper fixed in a cylinder.

Crab Tartlets

Serves
Makes 6
Difficulty
Easy
Total Time
50 Minutes
Ingredients
2 x 100g pots of Ocean Isle Premium crab meat
1 x 500g Jus-Rol puff pastry block
100g of smoked salmon, shredded
4 eggs, beaten
400ml of milk
20g of dill, finely chopped
Zest of 1 lemon, finely grated
Method
Step 1

Preheat the oven to 190°C. Roll out the pastry and with a scone or cookie cutter, cut out enough cases to fit your tartlet or muffin tin.

Step 2

Grease the tin with butter or a splash of olive oil and line with the pastry cases.

Step 3

Whisk the eggs and milk. Season. Stir in the dill, lemon zest and then add the crab and smoke salmon.

Step 4

Pour into the pastry cups in the tin. Brush the edge of each tartlet with beaten egg so they’re golden when they come out of the oven.

Step 5

Bake for 25 minutes. Serve with salad.

INSPIRATION CREDIT: ISTOCK/PINK ORANGE PHOTOGRAPHY
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

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