Crispy crab, sweetcorn and coriander fritters with sweet chilli sauceServes 5
Cooking time: 30 minutes
2l vegetable oil
500g of cooked crab
100g of sweetcorn kernels
25g of coriander, chopped
1 small red chilli, finely chopped
50g of cornflour
50g of rice flour
50g of gram flour
130ml of water
6 tbsp of sweet chilli sauce
cracked black pepper
Fill a deep fat fryer with vegetable oil and heat to 170°C/Gas mark 3. Put the crabmeat, sweet corn, chopped coriander and chilli in a bowl and mix together, keeping it quite chunky. Season with salt and cracked black pepper .
In a separate bowl, mix all three flours together. Add the water slowly to the flour, mixing continuously until you create a smooth batter. Add the batter to the crab and mix in well. Spoon 1 tablespoon of the crab mixture onto a small square of greaseproof paper. Repeat using all the mixture.
Lower the papers with the crab mixture on into the oil in batches. Cook for 1 minute 30 seconds. Remove from the oil, and very carefully peel off the paper. Return the fritters to the fryer for a further 1 minute 30 seconds or until crisp and golden brown. Season the fritters with sea salt and serve with sweet chilli dipping sauce
Crab and smoked salmon salad with avocado, fennel and apple by Steve Smith
Cooking time: 45 minutes
100g of white crab meat
1 Granny Smith apple, peeled and finely diced
20g of fennel, finely diced
1 tbsp of chives, chopped
1 dash of lemon juice
Brown crab meat
50g of brown crab meat
5 drops of Tabasco
1 dash of lemon juice, fresh
2 Hass avocadoes, ripe
100g of homemade mayonnaise
100g of créme fraiche
30ml of lime juice, fresh
10g of wasabi paste
100g of smoked salmon slices, long
Sort through the white crab meat, checking for any shell and cartilage, then combine the meat with diced apple, chives and fennel in a bowl and season to taste with lemon juice and salt. Cover and store in the fridge until required . For the brown crab mixture, ensure there is no shell in the meat before combining with the Tabasco, pepper and lemon juice in a food processor. Blend until smooth, season to taste and store in a squeeze bottle in the fridge until needed.
To prepare the avocado purée, ensure the avocados are perfectly ripe, then place all of the flesh into a food processor with the mayonnaise, créme fraîche, lime juice and wasabi. Blend until smooth, then transfer to a squeezy bottle or small piping bag. Keep in the fridge until required.
Remove the crab salad and avocado purée from the refrigerator 20 minutes before serving. Using a mandoline, shave the fennel into very thin strips and dress in a small dash of lemon juice. Divide the smoked salmon onto 4 plates in a circular pattern and arrange the white crab salad on top. Garnish with pipings of the avocado purée and brown crab mixture, along with the shaved fennel and coriander cress. Serve immediately.
Making ravioli is immensely satisfying and it will always be tastier than anything you can buy. Wholemeal spelt flour gives the pasta a full flavour and good bite.
200g wholemeal spelt or wheat flour
2 large eggs
25ml rapeseed or olive oil
125g crab meat
A good grind of black pepper
½ lemon, zested then juiced (both kept separate)
Turkish red pepper flakes, for finishing
3 sprigs of dill, pulled into fronds, stalks finely chopped
1 Pop the flour in a food processor with the eggs and oil. Blend until it all comes together into a ball. Tip on to the table, then knead it for a few minutes. Wrap the pasta dough in clingfilm or a clean carrier bag, then rest in the fridge for half an hour.
2 Meanwhile, season the crab meat with pepper and the lemon zest.
3 Lightly flour the pasta dough and work surface. Roll the dough into a large rectangle about 1-2mm thick. Keep dusting the table with flour to make sure your pasta doesn’t stick. Cut the pasta into long, 5cm-wide strips. Place 1 tsp of crab meat every 5cm along the centre of half the pasta strips.
4 Using a pastry brush, dampen the pasta around the mounds of crab meat with a little water – be careful not to make the pasta too wet. Place a fresh strip of pasta on top of each prepared strip. Enclose the filling by pressing the pasta down around it, allowing any air to escape while closing the final edges. Cut into individual ravioli squares. If you have any off cuts, dry them in a warm part of the kitchen then use as pasta for lunch or dinner another day.
5 To cook the ravioli, bring a large pan of salted water to the boil. Add the ravioli, then boil for about 3 minutes, or until they float. Drain and put to one side.
6 In a small pan, heat the butter, lemon juice and dill stalks. When the butter starts to foam, add the ravioli and carefully turn over in the butter. Serve with red pepper flakes and sprigs of dill sprinkled over the top.
Devilled crab on sourdough toast by Josh Eggleton
Cooking time: 35 minutes
250g of white crab meat, picked through for broken shell
10g of unsalted butter
10g of plain flour
125ml of cider
120g of cheddar, grated
1 tsp wholegrain mustard
2 tsp Worcestershire sauce
Tabasco to taste
fresh coriander to taste, chopped, plus extra for garnishing
lemon juice to taste
4 slices of sourdough bread, toasted
Melt the butter in a small saucepan over a low heat. Mix in the flour with a spatula and cook very gently for 2 minutes. Remove the pan from the heat and whisk in half of the cider. Return the pan to the heat and whisk again until the mixture thickens. Whilst still over the heat, pour in the remaining cider and continue to whisk. Once the sauce is smooth, whisk in the mustard and the Worcestershire sauce. After about 10 minutes of gentle cooking, remove the pan from the heat and stir in the grated cheese a little at a time .
“Devilled” simply means to season with hot ingredients, such as chilli or Tabasco sauce. Crab responds very well to this cooking method.
125g crab meat
A few sprigs of flat-leaf parsley, leaves whole, stalks finely chopped
50ml sweet sherry or brandy (optional)
2 tsp English mustard
2 tsp sweet jelly, eg rosehip, redcurrant
A pinch of cayenne pepper
A dash of Worcestershire sauce
50ml double cream
Salt and black pepper
4 large slices of wholemeal bread
1 Add a knob of butter to a frying pan over a medium heat. Add the crab meat and parsley stalks, then warm through.
2 Add the sherry, let it catch alight, then add the mustard, jelly, cayenne and Worcestershire sauce. Mix well, reducing the heat if necessary.
3 Add the cream. Return to the boil. Add salt and pepper, then taste and adjust the seasonings. When the cream starts to thicken, remove from the heat. Serve on wholemeal toast with the parsley scattered over the top.