Tag Archives: fennel

Crab… 3 ways

8 Jan

crab 3 ways

After our tour of Pinecrest Farmer’s Market, we ended-up with so many things (as usual) that I had to figure out what to do with it…..

That’s how I ended up with that post about crab. Except when you are living by the sea, crab is not really in your every day menu. It’s rather a treat.

Still, we need to accommodate it in a nice way to enjoy all its flavor potential.

Here it is: my crab, 3 ways.

  • Crab with drinks with lemon or homemade mayonnaise,
  • Crab, Fennel, Almond and Pomegranate Salad as a starter or light lunch salad,
  • Mediterranean Crab Linguine as a main.

For those of you still living in London, many places sell crab meat but I used to love walking by The Fish Place on Kensington Church Street, the fishmongers work in front of you and you can see them working on dozens of crabs and other fishes to make them look so great that they are priceless. Even though, the crab meat is really good and worth the price if you are craving for it. At least you won’t have to spend your priceless time working on the crab.

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Crab with drinks

Ingredients

  • crab’s pincer
  • crab cracker
  • lemon and/or lime
  • mayonnaise* (natural, ketchup, garlic…)
  • napkins
  • a good bottle of white wine such as Sancerre or Entre-Deux-Mers (if you stop by The Fish Place, just keep walking a little further and stop by Lea & Sandemann for a perfect match)

* I’ll try to write a post about mayonnaise but this is definitely something I am not good at. My mum, sisters and even best friends make it so much better that I never took the time to work on it properly. I’ll gather their best recipes for you.

Method

Just gather a small bunch of really good friends on a sunny day and get your fingers dirty working on the crab!

Crab, Fennel, Almond & Pomegranate Salad

Ingredients – serves 4 as a starter

  • 1/2 fennel
  • 1 lemon juice
  • olive oil
  • 1/2 cup of crab meat or 4-5 crab’s pincers
  • 1/2 pomegranate
  • 1/4 cup whole or slivered almonds
  • 1/2 tsp butter
  • 2 handful mixed leaves
  • salt and pepper

Method

First of all, start with the fennel as it needs to marinate.

Cut the leafy parts and set them aside then cut the fennel into 2. You need to remove the center of the fennel, this is the part that looks like a triangle. You can remove it with a knife, make two incisions and pull it off.

Once you are done, thinly slice the fennel and pour it in a bowl. Squeeze a lemon juice on top to prevent it from getting brown with oxydation then add olive oil, salt and pepper to marinate it. Set aside in the fridge.

Fennel Cutting

If you did not buy your crab meat already prepared, break the crab’s pincer and carefully get rid of the cartilages and shells. Reserve the crab meat in a bowl.

Cut your pomegranate into two and as explained in the Pomegranate Post, use a wooden spoon to get the seeds out of it.Reserve in a bowl.

Thinly slice your almonds if you did not find slivered one and in a pan, gently fry them with a little butter, salt and pepper. This step will really make the whole salad different in term of flavor. The butter will release the flavor of the almonds and add richness to the whole dish. Reserve in a bowl.

Get all your ingredients at hand and start assembling your salad. If you serve it as a starter, present it individually in small flat bowls or on a long flat serving dish. It will really enhance the whole dish.

Gently toss the mixed leaves with olive oil, salt, pepper and some of the fennel marinade. Spread a generous layer on the dish you choose then sprinkle fennel, crab, pomegranate seeds and almonds one after another.

You can chop the leafy part of the fennel and use it as you would use dill to bring more flavor but it’s really up to your taste.

As for the Crab with drinks, this starter goes along very well with a light and crispy white wine.

Crab Salad

Mediterranean Crab Linguine

Ingredients

  • 1 cup of crab meat or 7-8 crab’s pincers
  • 1 onion thinly diced
  • 1 garlic clove crushed
  • 1 courgette thinly diced, skin on
  • 1 large tomato or 2-3 tomatoes on the vine thinly diced
  • 1 lemon juice
  • 3 tbsp white wine – optional
  • 4-5 basil leaves
  • olive oil
  • a drop of Tabasco
  • salt and pepper
  • 1/2 pack of linguine
  • pine nuts gently toasted

Method

Once again, if you did not buy your crab meat already prepared, break the crab’s pincer and carefully get rid of the cartilages and shells. Reserve the crab meat in a bowl.

Get all the vegetables thinly diced and ready to cook.

Ingredients

In a frying pan, gently cook the diced onion with olive oil, when it gets translucent, add the garlic then 2-3 minutes later add the diced courgette.

The heat must not be too strong in order to preserve the shape of the vegetables. Once the courgette gets soft, add the tomato and keep on cooking for 2-3 minutes. Squeeze the lemon juice (and white wine if you have some) on top of it and season with salt and pepper. Cover and reserve on very low heat.

Sauce Base Prep

During that process, bring to a boil a large pan filled with water for the linguine. Add salt to it.

Cook the linguine al dente – should be 9 minutes but check the package for instructions.

At last, finish the crab sauce. Add the crab meat and cook it for 1-2 minutes, add the basil and cook it for another minute. Adjust the seasoning up to your taste. At that stage, I like to add 1-2 drops of Tabasco.

Drain the linguine and pour a generous amount of them in individual flat bowls or in a large serving dish.

Pour the crab sauce on top of it and serve it straight away. You can sprinkle pine nuts on top of it and if you really can’t imagine your pasta without Parmesan, go for it but at least you should try it as it is….

Cooking Pasta

To me pasta is definitely a Sunday night dish. No need to add anything on the side, no need to think about quantity…. make as much as you want. Pasta is really great the day after as well!

Result 2

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Orange, Fennel, Cranberries and Spinach Salad

15 Feb

Salad sounds like a word dedicated to Summer… fresh and colorful, light and appetizing especially when it comes to green salads…. Winter salads are often starchy in order to fight properly against cold weather and snowy days….

You may still want something green and colorful as a side of your dish or as a main as well but you find it difficult to make it look appetizing AND tasty as most of the vegetables you were thinking of are not as you expected them to be those days…. Tasteless tomatoes, watery cucumber, peppers that are not crunchy…

Why don’t you use seasonal vegetables and other ingredients that will make your salad so special?

Here is an idea….

Ingredients for 6 people

  • 500g of baby spinach washed and spinned
  • 1 small fennel bulb washed
  • 3 oranges
  • A handful of dried cranberries
  • Olive Oil
  • Salt and Pepper

Method

Finely grate the zest of 2 oranges and reserve it in a bowl.

Using a sharp serrated knife, peel the skin of the oranges and carefully cut the orange segments. Reserve them in a bowl and squeeze the extra juice in the zest bowl.

Cut the fennel into 2 and get rid of the heart of the fennel that is too hard and not very tasty. Using a mandolin or a sharp knife, finely slice the fennel and let it marinate in the orange zest and juice. Add a little olive oil, salt and pepper and reserve in the fridge for 30 minutes.

To assemble, layer some baby spinach in a salad bowl then add some fennel, orange segments and cranberries and spread some of the marinade of the fennel on top. Check the seasoning first. You may want to add some extra acidity. In that case, you can add some cider vinegar for example.

Keep on layering until you finish all the ingredients.

Other ideas:

  • Use blood oranges or grapefruits instead of oranges
  • Add finely chopped dill or chervil in the marinade
  • Use mixed leaves or rocket instead of spinach
  • Replace cranberries with pomegranate seeds
  • Add some pumpkin seeds or nuts such as pecans or pine nuts
  • Add crumbled feta, grilled haloumi or shredded mozzarella for a more consistent salad