Article
17 comments

Crab Claws with Wild Garlic & Chipotle

Crab claws are very common on restaurant menus by the sea in Ireland, but I rarely see them here. Perhaps this is because I don’t spend enough time by the sea here (I don’t), or perhaps we just love them more in Ireland. Either way I bet many of you don’t cook them much at home? I don’t either. I don’t know why that is.

At the market at the weekend, the fish stall had 1 kg of crab claws just sitting there, and I thought, oooh, I bet they would be lovely in a wild garlic butter sauce! They were, they were really good, but not just because of the wild garlic but also because of the robust smokey and warm undertones provided by some chipotle that I had brought back from the US with me on my recent trip there (you can get it very easily online here too).

They look like a lot of work, both to cook and to eat, and they are a little bit for both. I had to prep them a little bit to get rid of random broken bits of claw stuck on the end, but it took minutes and wasn’t too gruesome. To eat, you can suck the meat out or tease it out with a fork, I prefer to smash it with my crab claw pincer things. A nutcracker would do the job very well too.

If you can’t deal with the crab claws, and it’s ok if that’s the case, I think this sauce would be terrific with scallops and prawns too.

Crab Claws with Wild Garlic & Chipotle

Serves 2 as a starter or more to graze

600g crab claws, raw
50g butter
2 tbsp chopped wild garlic
1 tbsp chipotle, roughly chopped
100 ml white wine

Reduce the white wine by about a third in a hot shallow pan.
Add the butter, the wild garlic and the chipotle.
When the butter has melted add the crab claws and cook for 6 – 8 minutes over a medium heat until cooked through.
Season to taste.
Serve warm with good sliced bread to mop up the delicious sauce.

Article
25 comments

Recipe: Irish Salmon and Crab Fish Cakes

Salmon & Crab Fish Cakes

Back in Ireland for a few weeks, to celebrate a friends wedding, my nieces first birthday, and a fairly significant one of my own (quietly for a change), I felt inspired to cook something Irish, something that reminded me of my roots and drew from the surrounding area. I decided on fish cakes.

Not something that I would ever eat as a child being the fussiest creature crawling the face of the earth, I discovered them later on, preferring those packed with fish, with crispy exteriors and fresh salads with creamy dressings and sharp capers and cornichons. Maybe some lovely tartare sauce or simply homemade mayonnaise. Irish fish cakes should have potato too though, so I always add a little bit.

Salmon & Crab Fish Cakes

I haven’t made them in a while, in fact I grew to hate them. It’s the most popular recipe on this blog, but not one of my favourites, and I resented that poor little post from the early days when my photos came from a battered old camera. It’s time to embrace fish cakes one more and in light of the occasions this week, a little luxury was required in the form of some crab meat.

Salmon & Crab Fish Cakes

As I was home, in an Irish seaside town, I had the luxury and convenience of a local fish shop with fresh locally caught crab and delicious salmon. My home is not very far from Flahavan’s Mills, where they produce lovely porridge oatlets which I love and eat all the time in London. I substituted their pinhead oats for breadcrumbs to coat the salmon. It worked beautifully giving lovely crunch and texture. A little bit healthier too perhaps.

I poached my salmon first with fresh bay leaves and parsley and thyme from the garden with a dozen or so black peppercorns in milk. I poached it gently for 15 – 20 mins, let it cool and discarded the skin, gently flaking the salmon and combining it with a couple of spoonfuls of the poaching milk, the mashed potatoes, fresh chopped chives, the crab and it was good to go. Easy! And perfect too with leftover salmon or other fish you might have to hand.

Salmon & Crab Fish Cakes

I served these with a simple salad (again picked fresh from the garden – such luxury for a Londoner!), french dressing, capers and mayonnaise. A homemade tartare sauce goes very well too.

I baked and fried these. Baked is healthier and takes about 35 minites at 200 degrees celsius. Frying gives a much better texture, and takes about 5 minutes on each side at a moderate heat.

Recipe: Irish Salmon and Crab Fish Cakes

Serves 4

Ingredients:

300g Salmon – I poached mine, not essential though, cooked salmon in any way will do
200g Crabmeat (pref mixture white & brown)
200g mashed potatoes
Fresh chives
150g oatmeal
1 egg
A little milk
S&P

Salad leaves

Dressing: 1 tsp white wine vinegar, 3 tsp extra virgin olive oil, S&P

To serve: mayonnaise or tartare sauce and capers

Method:

If you are poaching the salmon, cover the salmon with milk, and add some bay leaves, parsley and what ever other herbs you have to hand, some peppercorns. Bring to a simmer and leave to poach gently over a very low heat for 15 – 20 minutes.

Leave to cool and peel the skin off. Flake and mix with the crab, mashed potato and a handful of fresh chives. Season to taste. Depending on your potatoes, you may like to add a couple of tasblespoons of milk (from the poaching liquor if you poached). You may not need this, judge by tying to shape a fish cake, and if it needs more moisture add the milk.

Season the oats. Divide the fish cake mixture into 8 and shape into flattened balls. Dip these in the beaten egg and coat in the seasoned oats. Fry at a moderate heat for about 5 minutes on each side until crisp and heated through.

Dress the salad leaves and serve the fish cakes on top with a sprinkling of capers and some mayonnaise or tartare sauce on the side.

Article
14 comments

Summer Pasta #1 – Crab Linguine

crab linguine

I adore light summer pastas, so I thought that I would do a little series, starting with one of my favourites, crab linguine. Crab is a wonderful delicate meat. Light and fluffy and tasting of the sea. One of my favourite restaurant dishes ever, was a River Cafe starter of crab on toast with a light salad. It was so simple and gorgeous, with stunning fresh ingredients.

Growing up in Ireland, I thought that eating crabs was plain insane. Our elderly neighbour used to catch enormous ones in a bucket at a rocky beach near our house and boiled them up for her alsatian dog. I envy that dog now but at the time I felt it was an act of cruelty. I was also terrified that she would come near me with her bucket of living sideways walking friends. I was afraid of crabs, and really anything living in the sea, I remember standing on an isolated rock shrieking with horror as the crabs ascended. I thought that they would eat me. They didn’t but that’s another story.

You don’t need to go to such enormous lengths for this dish. You can buy perfectly good fresh crabmeat already prepared for you. It seems expensive at roughly £5 for a small tub, but this goes a long way, especially in this dish. If you can, it’s better to get a fresh live crab, then you have the benefit of it’s gorgeous fluffiness and the deeply savoury brown meat. I had mine delivered along with an Abel and Cole veg box, they now do lots of other things, and one of these things is fresh Cornish crab meat, which was delivered very cold surrounded by ice gel packs. Very handy for a busy girl like me. Which brings me back to the recipe, which is also very handy for a busy girl like me, as it’s super quick and tasty. This made enough for three, add more crab meat if you’ve got it.

crab linguine

Ingredients:

300g linguine
the very best unwaxed lemon you can find
flat leaf parsley, a handful, chopped
White crab meat (100g)
1 red chilli, deseeded and chopped finely
nice fruity extra virgin olive oil

Method:

Cook your linguine according to packet instructions so that it’s just shy of al dente (it will cook a little when you add it to the crab).
Heat about 2 tablespoons of the oil, add the chilli and stir for about 30 seconds.
Add the crab and stir until it’s nice and hot.
Add the linguine to the crab and chilli, and stir through, ensuring that the pasta is nicely coated, drizzle with some more oil if it’s dry. Add fresh squeezed lemon juice to taste, and some lemon zest with the parsley. Season with fresh ground S&P. Stir through and serve immediately.

It’s a keeper, I think!
Add the cooked linguine