CTail is plentiful along the UK coastline, and buying a basket of freshly harvested, plump and sustainably sourced local crab meat, where all the hard work has been done for you, is a pleasure. They put most of their energy into breeding during the colder months, so while you can buy crabs year-round, they are at their best right now. The buttery sweetness of its meat has a friendly affinity for a wide variety of flavors, but I have a particular fondness for it combined with the spicy from all over Asia.
Crab and bedroom noodles with miso butter (pictured above)
The miso butter adds a umami richness to the slippery noodles; this also works well with spaghetti, for a wonderful mix of cultures dish.
Homework 10 minutes
Cook 15 minutes
It serves 4
200 g soba noodles
100 g Chinese cabbage, crushed
2 persian cucumbers, julienne or spiral
3 chives, finely sliced
250g sustainably harvested white crab meat
two tablespoon finely chopped chives
Juice of 1 lime
Roasted sesame seeds, to serve
For the miso butter
100 g unsalted butter
one teaspoon grated ginger
60g white shiro miso
A few drops of sesame oil
one tablespoon light soy sauce
Cook the noodles in a large saucepan of boiling salted water according to package directions, until tender. Drain, rinse under cold running water to cool, and separate the noodles, then transfer to a large bowl. Add the cabbage, cucumber, and chives, and toss to combine.
For the miso butter, heat a small saucepan over high heat, add the butter and heat until it foams. Add the ginger and miso, stir until fragrant, then add the sesame oil and soy, and stir again to combine.
Add the crab meat to the miso butter and simmer until heated through, then add the scallions and lime juice to taste. Pour the crab mixture over the noodles, sprinkle over the sesame seeds, toss and serve.
Indian crab, apple and swollen rice salad
This is a playful version of bhel puri, a wildly bumpy little roadside Indian snack that is a tangle of flavors and textures. Responds very well to the addition of sweet crab specks.
Homework 25 min
Cook 10 minutes
It serves 4
250 g of sustainably harvested white crabmeat
50g roasted peanuts, chopped
1 long red chilli, finely sliced
1 banana shallot, peeled and very finely cut into half moons
½ bramley apple, peeled, cored and finely chopped
10 radishes, finely sliced
1 handful mint leaves
1 handful coriander leaves
50 g of puffed rice or sev mamra
For the green hot sauce
1 bunch of mint, selected
1 bunch of coriander, chopped
50 g raw mango, chopped
1 green chilli
one teaspoon cumin seeds, roasted and mashed
one teaspoon chaat masala
one tablespoon tamarind concentrate
Juice of 1 lime
½ teaspoon caster sugar
Sea salt, try
To make the green chutney, combine the mint, cilantro, mango, and chili in a small blender, then add the crushed cumin, chaat masala, and tamarind. Adjust the seasoning with lemon juice, sugar, and salt to taste, and sprinkle with a little water, if necessary.
Combine the crab, peanuts, chili, shallot, apple, radishes, and herbs in a bowl, then add a few tablespoons of the green hot sauce and toss to combine. Add the puffed rice, stir again, and serve immediately.
George is Digismak’s reported cum editor with 13 years of experience in Journalism