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.

First published in 2021
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Ingredients

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Imperial

Method

1
Place a heavy-based saucepan over a medium heat and add a few tablespoons of water. Add the butter and stir until it melts and forms an emulsion
2
Add the garlic, green chillies and black pepper and cook for a few seconds before adding the white and brown crab meat. Cover and cook for 5 minutes, until the crab has absorbed most of the liquid and the consistency is creamy and smooth
3
Remove the pan from the heat, finish with the lime juice and coriander and season to taste with salt. Spoon into a bowl and serve with the papads or bread, dusted with the nori powder (if using)
First published in 2021
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After falling in love with Indian food whilst working in Mumbai, Will Bowlby returned to the UK to open Kricket, a modern Indian restaurant with plenty of British twists.

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