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Crab Recipe

A Fifteen Cornwall Seafood Recipe

Andy Appleton’s Crispy St Ives Crab Zucchini Flowers & Crispy Asparagus with a Fregola Salad & Amalfi Lemon Aioli

“I’ve chosen to use Spider Crab in this summery dish because it’s very sustainable and 80% of the stock caught off the Cornish coast is currently being exported, but you can use Brown Crab too.

The fregola may not be something you’ve come across before. It’s a pasta from Sardinia and if you can’t find it in your local supermarket you could substitute it for giant cous cous.” Andy Appleton

Serves 4 – 6

Ingredients:

Fregola Salad:

  • 200g Fregola pasta
  • 300g cherry tomatoes (halved)
  • Bunch of spring onions (chopped)
  • 1 bulb of fennel (diced)
  • 1 yellow pepper (roasted and sliced)
  • 1 red pepper (roasted and sliced)
  • A good handful of (roughly chopped) fresh herbs – mint, tarragon & parsley
  • 1 red chilli (finely chopped)
  • 30ml good red wine vinegar
  • 50ml good extra virgin olive oil
  • 1 unwaxed lemon (zest and juice)
  • Salt and pepper

Crispy Crab stuffed Zucchini Flowers & Crispy Asparagus:

  • 8/12 zucchini flowers
  • 200g Spider Crab or Traditionally hand-picked Brown Crab (white meat only)
  • Bunch of asparagus

Batter:

  • 100g flour
  • 100g cornflour
  • 70ml white wine
  • 150ml sparkling water
  • Salt and pepper

Amalfi Lemon Aioli:

  • 1 free range egg yolk (large)
  • 1 tsp Dijon mustard
  • 500ml pomace oil (first press olive oil)
  • 2 garlic cloves (finely chopped)
  • 1 unwaxed lemon (zest and juice)
  • Salt and pepper

Fish Recipe Method:

  • Cook the fregola in a large pan of salted, boiling water until soft (10-12 minutes). Leave to cool and add the rest of the ingredients, season to taste.
  • To make the batter, combine the flour and cornflour and slowly mix in the white wine and sparkling water until it reaches a nice liquid consistency and season.
  • Carefully open the flowers and remove the inside stem. Season the Crab Meat and gently stuff the flowers with the crab meat, twisting the tops to seal.
  • To make the aioli, put the egg yolk and mustard in a bowl and whisk together. While whisking very slowly add the oil drop by drop until thickened, then pour quickly. When you’ve added all the oil, add the garlic, lemon zest and juice and season to taste. If it is still too thick, let down with a little water.
  • Heat the fryer to 175oC. Dip the zucchini flowers in the batter, remove the excess and gently place in the fryer for approximately 4 minutes until they start to colour. Repeat with all the flowers and do the same with the asparagus.
  • Place the fregola salad onto a large board and top with the crispy zucchini flowers and asparagus, serve with Amalfi lemon aioli and enjoy!

Want to make this dish?

Buy some Crab Meat today.