Baked crab, curry, celeriac and fennel

servings6
45 minutes

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

  • 500g of celeriac
  • 50g of butter
  • 7g of curry powder
  • 50ml of double cream
  • 50ml of milk

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

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
2
When ready to cook, bring a large pan of salted water to the boil. Add the crab, cook for 10 minutes, then drain and cover with ice. Once cool, separate the white and brown crab meat, allowing 40g white meat and 1 tbsp of brown meat per person
  • 1 crab, weighing approximately 3kg
  • salt
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
  • 500g of celeriac
  • 50g of butter
  • 50ml of double cream
  • 50ml of milk
  • 7g of curry powder
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