Butter garlic crab
A buttery, rich, sweet dip brimming with crab meat is the ultimate indulgence, and this recipe from Will Bowlby is ready in as little as 10 minutes.
Will says: ‘If you ever visit Mumbai as a tourist, one of the first restaurants that is always recommended is a place called Trishna in Kala Ghoda – its fame carried on this one dish alone. The buttery-sweet crab makes this indulgent dish hard to resist and I have also used a little brown crab meat, for added flavour. The papads (dusted with blitzed seaweed) are the perfect vehicle for scooping up all that delicious crab meat – this is definitely one to try out at home! You can also serve this with freshly baked bread, to mop up all the juices.’
This recipe is taken from Kricket: An Indian-Inspired Cookbook by Will Bowlby (£28, Hardie Grant). Photography by Hugh Johnson.
Ingredients
Metric
Imperial
- 150g of unsalted butter
- 4 tbsp of garlic, finely chopped
- 3 tsp green chillies, finely chopped
- 4 tsp freshly ground black pepper
- 350g of white crab meat, picked
- 40g of brown crab meat, picked
- 2 tbsp of lime juice
- 1 handful of coriander leaves
- sea salt, to taste
- bread, or papads, for dipping
- 1 nori sheet, blitzed to a powder (optional)
Method
- 150g of unsalted butter
- 4 tbsp of garlic, finely chopped
- 3 tsp green chillies, finely chopped
- 4 tsp freshly ground black pepper
- 350g of white crab meat, picked
- 40g of brown crab meat, picked
- 2 tbsp of lime juice
- 1 handful of coriander leaves
- sea salt, to taste
- bread, or papads, for dipping
- 1 nori sheet, blitzed to a powder (optional)
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