Archive for the ‘Crab’ Category

Asian Crab and Corn Fishcakes (Slimming World)

July 20, 2017

Linguine with Crab Chilli and Garlic

March 30, 2016

Linguine with Crab Chilli and Garlic 1 Linguine with Crab Chilli and Garlic 2

Pea and Crab Risotto with Lemon and Basil

November 17, 2015

Pea and Crab Risotto with Lemon and Basil

Crab Linguine with Lemon and Chilli (annie)

November 5, 2015

Crab Linguine with Lemon and Chilli (annie)

Crab Cakes (Tom Kerridge)

November 5, 2015

Crab Cakes (Tom Kerridge)

Cornish Crab Tart (Matt Tebbutt)

November 8, 2013

Cornish Crab Tart (Matt Tebbutt)

Crab Cakes (Angela Hartnett)

August 14, 2013

(serves 2)

300g white crabmeat
75g brown crabmeat
2 spring onions, sliced
½ tsp fresh ginger, grated
1 tsp chopped chilli
100g flour
2 egg whites, beaten
100g breadcrumbs
50ml vegetable oil
2 ripe avocados
Splash of Tabasco sauce
1 tsp chopped coriander

Mix the white and brown crabmeat with the spring onions, season, then add the ginger and half of the chilli. Shape the mixture into about six moulds and refrigerate for about five minutes.

Meanwhile, divide the flour, egg white and breadcrumbs into three shallow bowls. Dip each cake into the flour, then egg white, and finally, the breadcrumbs.

Heat the oil in a shallow frying pan on medium high, add the crab cakes, turning until golden brown – this should take about four minutes.

Meanwhile, mash the avocado with the coriander, the remaining chilli and a dash of Tabasco. Check the seasoning and then serve the crab cakes with the avocado on the side.

Crab and Rocket Spaghetti

February 12, 2013

Crab and Rocket Spaghetti

Crab Recipes (PDF)

September 7, 2012

Crab recipe book

Perfect Crab Cakes (Felicity Cloake)

September 7, 2012

Makes 4

40g breadcrumbs
½ tsp mustard powder
½ tsp salt
¼ tsp white pepper
Pinch of nutmeg
Pinch of paprika
2 tbsp parsley, chopped
250g white crabmeat, in chunks
1 egg, beaten
Flour, to coat
Vegetable oil, to cook
Lemon wedges, to serve

1. Put the breadcrumbs, mustard powder, seasoning and parsley in a bowl and stir well to combine. Add the crab and stir gently to distribute, being careful not to break up the chunks. Add the egg, a little at a time, until you have a firm mixture that you can form into cakes.

2. Divide into four, and shape into flat cakes. Put a little flour in a flat dish, season lightly and turn the fishcakes in it to coat. Chill for 30 minutes.

3. Coat the bottom of a frying pan with a shallow layer of oil and cook the crab cakes over a medium-high heat for about 4 minutes on each side, turning carefully, until crisp and golden. Serve immediately.