Baked Crab

A cracking crustacean loaded with some extra tidbits of flavour. It is a real no hassle dish if you get a dressed crab.  Have it on its own as a generous starter or a main with the addition of some salad and you have yourself a nice summer treat, that’s quicker than lighting a BBQ.

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  What you need:
  
  

  • 2 Crabs – a crab per person
  • Half an onion 
  • 2 chillies
  • ½ a bulb of fennel
  • Spring onions 
  • A bunch of coriander
  • Lemon or a lime 
  • Butter 
  • Spring onions
  • Breadcrumbs

  
  How to make it:
  
  

  1. Melt the butter in a frying pan and add in the finely diced onion, fennel and 1 chilli, leaving out the spring onions. The vegetables should be soft but don’t over colour - use a moderate heat to do this.
  2. Meanwhile if you have whole crabs dress them, reserving the shells. Get a hammer out for easy removal of meat from the claws.
  3. Once the crab meat has been removed place it into a bowl. To the bowl add in the diced cooked veg, zest of a lemon, coriander, chopped spring onion, seasoning and a handful of breadcrumbs. Taste the mix; you might want to add in some lemon juice or if you like it spicy add in some more chilli or some chilli sauce. 
  4.  Mix everything together and pack the mixture back into the crab shell. Scatter over some more breadcrumbs and cubes of butter – this will give you a crispy coating once cooked.
  5. Place the crab on a baking sheet and put in a 180°C oven for 10 -20 minutes. The cooking time will be based upon the size of your crabs. You do not need to cook the meat you just want it warmed through. Check the internal crab temperature by using a metal skewer.
  6. Finally put the crab under a very hot grill for 1 minute to crisp the top.