Philippa Davis says that brown crab pot-caught in the sea can add a subtle sweetness to many dishes.
Brown crabs can be found throughout the British Isles. It is our most common species. The female crab is incredibly productive, laying anywhere between 250,000 to three million eggs per year. Pot-caught Crab is the best choice for sustainability, because it is species specific and has low impact on seabed.
Crab and asparagus tart
Serves 4
This elegant tart blends the sweetness and richness of crab with the freshness and crispness of asparagus. I serve my tart with a chicory and green leaf salad with mustard vinaigrette.
Base
240g Shortcrust Pastry
Filling
80ml double cream
80ml crème fraîche
2 free-range eggs
1 tsp Dijon mustard
200g of mixed white and brown crabmeat
Use a pinch of cayenne pepper
1½ tbsp dill, finely chopped
1½ tbsp parsley, finely chopped
Trimmed 8 asparagus spears of fine or medium length
40g grated cheese cheddar
You will also need a 21cm by 2.5cm loose-bottomed fluted tart tin.
Method
Base
1 Roll out pastry, line the tart pan with it and prick base with fork. Chill in fridge for 30 min.
2 Preheat the oven to 180°C fan/Gas Mark 6, line the pastry with greaseproof paper and fill with baking beans. Blind bake for 15 mins, remove paper and beans and return the oven to cook for another 10-15 mins. The pastry should be golden. Leave to cool on a rack and lower the oven to 170°C fan/Gas Mark 5.
Filling
1 Whisk the cream, crème fraîche, eggs and mustard together in a mixing bowl.
Season and mix the crab with the cayenne, parsley, dill, dill weed, and cayenne. Pour into the tart case.
Sprinkle the cheese over the asparagus and fan it out.
4 Bake for 25-30 minutes – the top should be lightly golden and the filling just firm.
Let the cake cool down for 10 minutes, then remove it from the tin.
The tart can be served hot or cold, but I don’t reheat the tart once it has cooled.
Crab kedgeree
Serves 4
Native crabs are more easily caught as the seas begin to warm in May. Cromer crabs are in peak season now, and they’re particularly tasty and tender because of the chalky and nutrient-rich waters that they live in. This recipe, a delectable twist on brunch classics, is perfect for any meal. The fragrant spices are a perfect complement to the flaky, sweet white crab meat. Soft-boiled eggs, as well as the stronger brown meat, add richness and depth.
4 medium free-range eggs
50g Butter
2 medium onions, finely diced after peeling and dicing
20g of ginger, peeled.
2 Bay Leaves
2 tsp Medium Curry Powder
1 tsp of turmeric powder
10 cardamom seeds, removed and crushed
160g basmati rice, rinsed in cold water 400ml boiling water
200g of mixed brown and white crabmeat
The end
Parsley, 1 tablespoon roughly chopped
1 tablespoon coriander, roughly minced
½ a lemon, cut into 4 wedges
Method
Bring a pot of water to a boil. Carefully lower in the eggs and cook for 6½ minutes then place the eggs in a bowl of iced water. After 5 minutes, peel.
Add the onions, ginger and bay leaves to a large, covered pan. Sprinkle with curry powder, turmeric, and cardamom seed crushed. Season then, stirring often, sauté until softened and lightly golden (approximately 15 minutes).
Pour 400ml boiling water over the rice. Cover the pan and cook at low to medium heat for 10 minutes, or until the rice has just been cooked. If necessary, add extra water.
While the rice is being cooked, season the crabs and the shrimp with salt.
When the rice is done, add the crab and turn off the heat. Leave the lid on the pot for 5 more minutes. Stir the rice with the crab and fluff up the mixture.
The end
Sprinkle the parsley over with the coriander.
Serve the hot lemon wedges with it.
Crab and asparagus bruschetta with garlic butter
Crab and asparagus bruschetta with garlic butter
Serves 4
British crab is versatile, sweet, meaty and loaded with protein. This quick and easy dish makes a great starter for dinner or a light lunch.
Top
16 medium asparagus spears, cleaned and trimmed
400g of mixed white and brown crabmeat
Red chilli, finely chopped (depending on the level of spice you desire)
2 tsp lightly crushed fennel seeds
Mint, finely chopped: 4 tbsp
4 tbsp finely chopped parsley
Two medium handfuls of rocket roughly chopped
1 lemon zest and juice
Extra virgin olive oil 2 tablespoons
Bruschetta
4 large slices sourdough loaf
1 clove peeled garlic
One twig rosemary
4-6 tsp of salted butter
Method
Top
1 Slice the asparagus thinly at an angle. Place in a bowl. Add the remaining topping ingredients and season. Then mix. Then, either store in the fridge or use immediately.
Bruschetta
1 Rub the rosemary and garlic on the slices of sourdough toast.
2 Spread butter on the bread and cut in half.
Asparagus and crab can be added to the toast.
