For the ultimate taste of the seaside in summer, freshly caught crab is hard to beat. And there’s so much you can do with it, as these recipes demonstrate
CRAB, CORN AND COCONUT FRITTERS WITH CHILLI JAM
COOKING AND PREPARATION TIME: 40 mins
MAKES: about 10-15 fritters
• 1 sweetcorn cob, kernels cut off
• 1 chilli, halved, deseeded and finely chopped
• 2 limes, zested
• 2 spring onions
• Large handful of coriander, leaves and stalks finely chopped
• 50g cornflour
• 50g coconut flour
• 1 tsp baking powder
• 1 free-range egg
• 150-200ml sparkling water
• 200g crab (50/50 crab meat, which combines white and brown meat, is a great choice)
• 4-6 tbsp rapeseed oil
• 3 tbsp chilli jam
• Small handful of coriander leaves
• Lime wedges
1. In a bowl, combine the sweetcorn kernels, chopped chilli, lime zest, spring onions and chopped coriander.
2. In a separate bowl, combine the cornflour, coconut flour and baking powder. Add the egg and 150ml sparkling water and mix till smooth.
3. Tip in the crab meat with a good pinch of salt and pepper and mix well to combine.
4. Transfer the corn mix to the bowl with the crab batter and mix till well incorporated. If the batter’s too thick, add a little more sparkling water. The batter should be thick but not dry.
. Place a large frying pan on a medium heat for a couple of mins. When the pan is hot, pour in 2 tbsp of the rapeseed oil. Carefully spoon a heaped dessertspoon of the batter into the pan. Depending on the size of your pan, add two or three more spoonfuls.
6. Fry for about 3 mins then carefully flip the fritters over. Fry for a further 2-3 mins till golden brown on each side and cooked through. Transfer to a plate lined with kitchen paper. Keep warm in a low oven if required.
7. Continue till you’ve used all the batter, adding more oil as needed.
8. Squeeze the juice from a lime into a medium bowl. Stir through the chilli jam. Cut the remaining lime into wedges.
9. Sprinkle the fritters with a little sea salt and a few coriander leaves. Serve them with the chilli jam to dunk and wedges of lime to squeeze over more juice to taste.
BUTTERED SAFFRONDRESSED CRAB AND CHIPS
PREPARATION TIME: 15 mins
COOKING TIME: 30 mins
• 500g new potatoes, scrubbed and cut into 1cm-thick slices
• 1 lemon, half cut into wedges, the other half zested and juiced
• 1½ tbsp olive oil
• 1 tsp fennel seeds
• 250g baby plum tomatoes
• 50g rocket
• 45g organic slightly salted butter
• Pinch of saffron
• 2 x 120g dressed crab
• Handful of dill, the fronds finely chopped, stalks discarded
1. Heat your oven to 200°C/190°C fan/gas 6 and line a baking tray with baking paper.
2. Place the potatoes and lemon wedges on the tray. Drizzle over 1 tbsp oil. Scatter over the fennel seeds and some salt and pepper and toss together. Bake for 30 mins, tossing everything halfway through cooking, until the potatoes are golden and crisp.
3. Meanwhile, halve the baby plum tomatoes and pop them in a bowl with the rocket.
4. Whisk the lemon juice with ½ tbsp oil and some salt and pepper. Toss with the rocket and tomatoes.
5. Melt the butter in a small pan over a low heat with the saffron, lemon zest and a pinch of salt and pepper.
6. Place a dressed crab on each plate. Pour half of the saffron butter over each one.
7. Serve with the fennel-roasted potatoes and lemon, and the rocket salad, garnished with dill.
Recipes and imagery courtesy of Abel & Cole. www.abelandcole.co.uk
Tanners’ wine aficionado Tiffany Vernon recommends a clutch of wines guaranteed to banish crabbiness
Buttered Saffron-Dressed Crab and Chips is a gorgeous meal that deserves a delicious wine – cue my all-time favourite grape variety, Viognier.
Cline Viognier, California (£14.50) has peach fruit entwined with honeysuckle, apricots and mineral undertones. I adore it, and this recipe gave me the perfect excuse to crack a bottle open!
Alternatively, stick with a classic such as Pouilly-Fuissé Vieilles Vignes Domaine Guerrin et Fils (£19.50), made with Chardonnay grapes from low-yielding 45-year-old vines, creating a rich white with great flavour intensity of apples, pears and peaches muddled with toasted nuts.
The Crab, Corn and Coconut Fritters also call for a Chardonnay but one that offers a little more sweetness. This can quite often come from the use of American new oak barrels, so I typically want to choose a New World white.
I’ve opted for Journey’s End Destination Chardonnay, Stellenbosch (£20.50), a bold wine boasting apricot and apple pie characteristics mingled with butterscotch followed by an underlying mineral note.
The Gabb family moved from Shropshire during the 1990s to seek out a vineyard in South Africa. When they stumbled across what was to become their wine estate, they exclaimed everybody’s journey in life should end in such a beautiful place, hence their Journey’s End name.
If Chardonnay isn’t your thing, plump for Domaine Bruno Sorg Pinot Gris, Alsace (£16.80). Pinot Gris is the French name for Pinot Grigio but embodies a very different style of wine – the Italian Pinot Grigio would be too light to work with this dish. However this full-bodied white oozes pears entwined with smoke and is the ideal match to the scrumptious fritters.
Prices subject to changes in duty. Tanners Wines, 102/103 Tremarl Industrial Estate, Ffordd Maelgwyn, Llandudno Junction, Conwy LL31 9PN. Tel: 01492 874009. www.tanners-wines.co.uk
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