By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This classic, Italian-inspired crab and tomato recipe from Marcus Wareing features ingredients that all complement one another perfectly, making a delicious seafood starter to enjoy on a special occasion.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Put the crab into the freezer. This should render the crab insensate – if it is resistant to being handled, has control of its limbs or reacts when its eyes or mouth are touched, leave it in the freezer until it is insensate
Once the crab is unreactive, turn it on its back and turn its tail back to reveal a small depression (usually with a hole called a vent) that covers its hind nerve centre
3
Place the knife tip over the vent and swiftly drive it downwards into the crab
4
Then find the small depression just in front of the crab’s mouth plate and behind its eyes. With the crab still on its back, drive the knife firmly into this depression to destroy the animal’s second nerve centre
5
Bring a large pan of fresh water to the boil, add the crab, cover and cook for 8 minutes. Remove the crab and allow to cool
6
Crack the claws and legs and remove the meat
7
Blanch the tomatoes in boiling water for 10 seconds, refresh in iced water, then peel
To assemble, cut the tomatoes in half, season and spoon over a little of the marinade. Arrange the tomatoes, crab meat and grilled bread in a bowl and sprinkle with shavings of Parmesan and basil
Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Crab with Heritage tomatoes, aged Parmesan and baby basil
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Crab with Heritage tomatoes, aged Parmesan and baby basil
Get in touch
Crab with Heritage tomatoes, aged Parmesan and baby basil