Baked crab with straw potatoes and herb butter

By: Tristan Welch From: Market Kitchen

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This recipe is classed as easy

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Prep time:
30 min
Cook time:
35 min
Serves:
4

Simple sweet crabmeat with crisp straw potatoes is Tristan Welch’s recipe for a real hands-on delight

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Ingredients

  • 4 x 250-300g brown Cornish crab
  • 6 large potatoes
  • 170 g butter
  • 1 heads garlic, halved
  • 2-3 sprigs sage
  • 2 tbsp chopped parsley, stalks separated
  • 2 tbsp chopped tarragon, stalks separated
  • 2 tbsp chopped chives
  • splashes white wine vinegar
  • vegetable oil, for deep frying
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How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Preheat the oven to 160C/140C fan/gas 2.

2. Blanch the crabs in a large pan of boiling water for 4-6 minutes, then remove from the pan and set aside to cool on a tray.

3. Peel the potatoes and cut into thin strips. Wash the potato straws under hot running water, then drain.

4. Bring a pan of water to the boil and blanch the potatoes for 6-8 minutes, or until tender. Drain and set aside to air dry.

5. Meanwhile, melt the butter in a large ovenproof pan and add the garlic and herb stalks. Place the crabs, head side down, into the pan and cook for a few minutes. Turn the crabs over and place into the oven for 10-15 minutes, basting occasionally with the melted butter, until the crabs are cooked through.

6. Remove the crabs from the pan, reserving the butter, and lightly crack the claws using the back of a heavy knife. Place onto serving plates.

7. To cook the straw potatoes, heat the vegetable oil in a deep fat fryer to 160C. Fry the straw potatoes, in batches, for 2-3 minutes or until crisp and golden brown. Remove and drain on kitchen paper, sprinkling with salt while the straw potatoes are still warm.

8. Heat the reserved butter until bubbling, then discard the garlic and herb stalks. Add a dash of vinegar to the butter and stir in the chopped herbs.

9. Serve the straw potatoes alongside the crabs, with the herb butter drizzled over.

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Latest Comment

 

Sounds like a huge faff to me Tristan, and I am not a lazy cook !! Simplify please !

CAROLR98186 CAROLR98186  Posted 05 May 2010 9:34 AM