Spring cooking: Crab recipes

0

April brings with it the first taste of a great many seasonal foods, from soft and creamy cauliflower heads to sharp, hot wild garlic. It’s also the time we see the first fresh crabs in the fishmonger’s window, bringing with them the prospect of delicious springtime recipes for healthy everyday eating – here are just a couple of our favourites.

CRAB STUFFED AVOCADO

Crab Stuffed Avocado

Whether you’re planning this as a starter for a dinner party, or just an indulgent weekend lunch, the combination of ripe avocado and fresh crab is one that is certain to impress and delight. Serve with crusty bread – and a glass of Chardonnay!

Crab-Stuffed Avocado Ingredients

  • 200g cooked white crab meat
  • 1tsp Dijon mustard
  • 2tbsp olive oil
  • Handful small fresh basil leaves
  • 1 red chilli
  • 2 avocados

How to Make

  1. Hollow out the avocados with a spoon, leaving around half a centimetre of flesh around the skins. Discard the stone and dice the flesh.
  2. In a bowl, mix the crab, avocado, mustard, chilli and oil, then season to taste.
  3. Fill each avocado skin with the crab mix, and scatter with basil leaves before serving.

 


 

CRAB CAKES

Plate of Ginger and Coriander Crab Cakes

These delicious crab cakes with ginger and coriander are quick and easy to knock up – perfect for a quick midweek meal. We recommend pairing with a light salad and a good chilli jam for a real kick!

Crab Cake Ingredients

(Makes 6)

  • 2cm piece root ginger, peeled and finely chopped or processed
  • 2 red chillies, seeds removed and finely chopped or processed
  • 250g white crab meat
  • 1tbsp coriander, roughly chopped
  • 2 spring onions, finely sliced
  • 2 eggs
  • 8tbsp breadcrumbs
  • Plain flour, for dusting
  • 25ml olive oil

How to Make

  1. Prepare a fairy cake tin by lining it with 12 paper cake cases – choose some colourful Easter patterns if you have them!
  2. Break the chocolate up into a wide bowl, and add the sugar and golden syrup. Sit this over a pan of simmering water (without letting the bottom of the bowl touch the water) and stir occasionally until fully melted.
  3. With oven gloves, remove the bowl from the heat. Gently stir in the cornflakes until completely coated in chocolate.
  4. Split the mixture across your paper cases, and carefully push three eggs into the centre of each. Then put them in the fridge for about an hour to cool and harden, for quick, tasty Easter treats!

 

Share.

About Author

Interior design junkie with a knack for creating quirky recipes and a love of scrapbooking. Can often be found tinkling the ivories or Instagramming her dog, George. Also partial to the odd travel adventure.

Comments are closed.