Baked crab, curry, celeriac and fennel
by
- Starter
- Medium
- 6
- 45 minutes
PT45M
This glorious crab recipe from Pete Biggs is a skilful joining of earth and sea, with curry oil infused celeriac offering a robust counterpoint to delicate crab. The Parmesan and parsley crumb adds a pleasing crunch, while the shaved fennel salad provides freshness.
Ingredients
Crab
- 1 crab , weighing approximately 3kg
- 2 tbsp of lemon juice
- 2 tbsp of parsley , finely chopped
- salt
Curry oil
- 4 tsp mild curry powder
- 400ml of rapeseed oil
Celeriac dice
- 500g of celeriac
Celeriac purée
Breadcrumbs
- 150g of breadcrumbs
- 100g of Parmesan , grated
- 5g of parsley leaves , finely chopped
Fennel salad
- 1 1/2 fennel bulbs
- 1/2 lime , juiced
- 1/4 bunch of dill , finely chopped
Equipment
- Mandoline
- Blender
Method
1
To start the dish, make the curry oil, as this will need 24 hours to properly infuse. Toast the curry powder in a hot, dry pan for 1-2 minutes. Remove pan from the heat, add the oil and infuse for 24 hours
- 4 tsp mild curry powder
- 400ml of rapeseed oil
3
To make the celeriac purée, peel the celeriac with a knife and cut into small pieces. Heat a saucepan, add the butter and celeriac and season with salt and curry powder. Cook with a lid on until celeriac is completely soft, add the milk and cream and return to the boil. Blitz in a blender until smooth
4
For the diced celeriac, cut the remaining celeriac into ½ cm cubes. Heat a frying pan, add 100ml of the curry oil and fry the celeriac until tender
- 500g of celeriac
5
Combine the breadcrumbs, Parmesan and parsley in a small bowl and set aside
- 100g of Parmesan , grated
- 5g of parsley leaves , finely chopped
- 150g of breadcrumbs
6
Preheat the oven to 180°C/gas mark 4
7
Add 240g of white white crab meat and 6 tbsp of the brown crab meat to a bowl. Stir in 6 tbsp of celeriac purée, 6 tbsp of celeriac dice, the lemon juice and parsley. Transfer the mixture to a baking tray, scatter over the Parmesan breadcrumbs and bake in the oven for 4 minutes
- 2 tbsp of lemon juice
- 2 tbsp of parsley , finely chopped
8
Meanwhile, thinly shave the fennel bulbs using a mandoline and sprinkle over some salt, lime juice, dill and a dash of curry oil. Mix to combine and set aside
- 1 1/2 fennel bulbs
- 1/2 lime , juiced
- 1/4 bunch of dill , finely chopped
9
Remove the crab from the oven and divide between serving bowls. Dress with a mound of the fennel salad and serve immediately
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Baked crab, curry, celeriac and fennel
