Butter garlic crab

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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





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
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
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)

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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