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1 Cook the rice according to the packet instructions, adding 1 chicken stock cube to the cooking water. Drain well. 2 Remove the claws and larger legs from crab, crack open and take out the meat. Keep the brown and white meat separate. Prise the body section upwards from the shell with your thumbs to release. 3 Remove and discard the dead mens fingers, greyish stomach bag and mouth. Remove the meat from shells and retain. 4 Heat 600ml/1 pint water in a pan, add 1 chicken stock cube, the crab shells, brown crab meat, half the chopped chilli, wine, tomato puree, lemon and most of the coriander. 5 Bring to the boil and simmer gently for 10-15 minutes. Season. Strain the stock into a bowl, stir in 1/3 white crab meat, 1 tbsp drained rice and coriander leaves. 6 For the Kedgeree: Heat 1 tbsp oil in a frying pan, add the bacon, onion and remaining chilli and cook for two minutes. 7 Add the remaining rice and crab meat and warm through. Add the butter and chopped parsley, season and stir to mix together. Spoon the kedgeree onto a plate and serve. 8 Heat 2 tbsp vegetable oil in a wok, add the shredded cabbage, season and stir fry for two minutes. 9 Add the garlic and continue cooking for another minute or so. Serve the cabbage in a shallow bowl. 10 For the Apple Pancakes: Sieve the flour and caster sugar into a bowl, add the eggs, milk and ground cinnamon and beat to make a smooth batter. Add the grated apple and stir together. 11 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls of the batter and cook for a few minutes on each side until golden brown and cooked through. 12 Layer up the pancakes with spoonfuls of yoghurt in between the layers and serve drizzled with a little honey. NOTES : Chef - Nick Nairn Recipe by: Ready Steady Cook
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