11 Delicious Crab Recipes To Try This Month
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DAVID GRIFFEN PHOTOGRAPHY
Cornish Crab Tagliolini
Generously salt a large pot of boiling water and add the pasta. Cook al dente.
While the pasta is cooking, place a frying pan on medium heat and add a large glug of olive oil.
Add finely chopped garlic and chilli to the pan until it starts to sizzle. Chop the cherry tomatoes in half, add to the pan along with the crab meat and fry for 2 minutes. Deglaze the pan with some white wine and let this reduce by half.
Drain the pasta (keeping a ladle of pasta water to hand) and add to the frying pan with a touch of pasta water. Toss all the ingredients together and season with salt.
Add chopped parsley and lemon zest to finish.
Soft Shell Crab & King Prawn Curry
Combine the coconut cream, tomatoes, coriander, green chillies, mustard, coriander powder, Greek yoghurt and onions in a saucepan and heat through.
Coat the soft shell crab with light pakora mix and fry until crisp.
Lightly fry the king prawns.
Pour the sauce into a bowl and place the crab and the prawns on top and serve.
Spaghetti With Crab, Lemon, Chilli, Parsley & Radish Shavings
Bring a large pan of salted water to the boil. Cook the spaghetti according to the packet instructions.
While you are waiting for the spaghetti to cook, in a large frying pan, heat the olive oil, add the garlic, fennel seeds, and cook over a medium heat until the garlic starts to turn golden brown. Remove from the heat and add the chilli, crab, lemon zest, juice and parsley.
Once the pasta is cooked drain thoroughly and then add to the pan with the crab sauce, season with sea salt and plenty of black pepper, mixing well.
Divide between 4 warm bowls, sprinkle over the radishes and serve at once.
King Crab & Avocado Salad
Cut the crab legs in small pieces. Wash and separate the salad leaves. Wash and chop the chives. Slice the avocados.
Make a vinaigrette by mixing the olive oil, lemon, salt and pepper.
Display the salad leaves on a plate, add the crab meat and leg pieces, then the avocados.
Drizzle with the vinaigrette and sprinkle the chives on top.
Dressed Crab
Make the mayonnaise the day before you plan to serve it. Place the brown crab meat, egg yolks, ketchup, Worcestershire sauce and mustard into a blender and process until smooth. Add the lemon juice and bread. Process again until the mixture is smooth, stopping the machine occasionally to give it a stir.
Very slowly trickle the oil into the blender, processing on a low speed as you pour. Stop the machine occasionally to scrape down the sides with a spatula and stir. When the mayonnaise is smooth, empty it into a bowl and season if necessary. Cover with clingfilm and refrigerate overnight.
At J Sheekey we present this in an oval mould to emulate the shape of a crab shell. The best way to serve this at home is on individual plates with equal portions of white crab meat, accompanied by the egg and brown crab mayonnaise. Serve with wholemeal toast.
New Potato & Crab Salad
Wash the potatoes then steam or gently simmer for around 20 minutes until cooked through. Drain and allow to cool before cutting into bite-sized pieces and placing into a large dish.
Mix the lemon juice, garlic, chilli and coriander into the oil, then gently stir in the crab meat. Add to the potatoes and mix through.
Season with salt and pepper to taste and serve.
Dressed Crab With Chilled Peach Soup, Jalapeño & Coriander
Peel the cucumber and peaches, discard the skins. Remove the stone from the peaches and chop the flesh of both into rough chunks. Mix them together in a large bowl with the coriander seeds, white pepper, vinegar, wine, olive oil, sugar and salt. Bruise the basil by spanking the leaves between the palms of your hands to release the oils and add to the mix. Don't break or chop the basil as you're going to remove it later. Now cover and leave the mixture somewhere cool to marinate for at least a couple of hours.
This is a perfect opportunity to cook and pick your crab if you've decided to go for a live one. Dress the picked crab meat with a generous pinch of salt and a squeeze of lemon. Uncover your bowl and fish out the basil. Stir in the ice (6-8 cubes depending on size but have more on hand should you need to adjust the consistency). Blitz together in a jug blender or juicer until really smooth then, using the back of a ladle, pass through a sieve. Adjust the seasoning, adding a good splash of green tabasco if you like.
Divide the soup evenly into six bowls, add a dollop of the seasoned crab on top, and garnish with very thinly sliced jalapeños and a handful of coriander.
Crab Linguine
Heat up a tablespoon of olive oil in a frying pan and add the fresh white crab meat, garlic and fresh chilli and cook on a medium heat for roughly 2 minutes.
Next add the shellfish or fish stock and cover, leaving to reduce and letting the flavours develop.
Separately, boil water in a saucepan with a generous pinch of salt, and cook the linguine, draining once al dente.
Add the cooked linguine to the saucepan and heat it all through together.
Finish with the parsley, butter and dried chilli, with a final garnish of a squeeze of lemon juice. Serve in a large pasta bowl.
Crab, Mango & Avocado Salad
First make your dressing by whisking the sweet chilli sauce, olive oil and lime juice and zest in a cup.
Pop your salad leaves in a large salad bowl and add the crab meat, mango, avocado, spring onions, cucumber, tomatoes, mangetout and parsley.
Pour over the dressing and toss lightly but thoroughly, then taste for seasoning and add salt and pepper if needed. If you like, top with some grated parmesan.
Brown Crab, Sesame Noodles & Ponzu
Cook the noodles according to packet instructions. Once cooked, rinse under cold water and drain thoroughly. Toss the sesame oil through the noodles.
Mix together all of the ingredients for the ponzu, along with 4 tbsp of water and 2 tbsp of the sesame seeds.
Add the butter, the 1 tbsp of sesame oil and the soy sauce to a large frying pan or wok and gently heat through. Once melted, add the brown crabmeat and mix thoroughly to break up all the crab. Take off the heat and toss through the noodles.
To serve, pile the noodles up high in a bowl and pour some of the ponzu around the noodles until it just pools on the bottom. Top with the coriander, spring onions and remaining tbsp of sesame seeds.
Crispy Baked Crab Cakes With Soy & Lime Mayo
Preheat oven to 220°C, gas mark 7. In a medium bowl, combine the crab meat, salad onions, lime zest, ½ tbsp of soy sauce and flour with the egg yolk.
Place the breadcrumbs on a lipped plate. Line a medium baking tray with a sheet of Bacofoil (non-shiny side up, to prevent sticking).
Scoop up a heaped tablespoon of the crab mixture, then pat down into a disc shape and dip in the breadcrumbs to coat on both sides. Repeat with the remaining mixture to make 8, placing onto the foil-lined tray. Bake the crab cakes for 20 minutes, turning halfway through, until crisp and golden.
Meanwhile, mix the mayonnaise, remaining soy sauce and juice of half the lime together to make a dip. Drizzle the remaining lime juice over the fishcakes and scatter over the red chilli and salad onion. Serve with the dip on the side.
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