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.
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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.'
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Crab with Heritage tomatoes, aged Parmesan and baby basil
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Crab with Heritage tomatoes, aged Parmesan and baby basil
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Crab with Heritage tomatoes, aged Parmesan and baby basil