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Crab Month at Rick Stein Falmouth

Lovely Luke Taylor, Head Chef at Rick Stein Falmouth, has shared an awesome recipe to celebrate Crab Month happening this June at the Falmouth joint!

Perfect For:
Cornish Crab, All Things Fish
Website:
Telephone:
01841 532700
Address:
Discover Quay, Falmouth
Postcode:
TR11 3XA
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“Rick discovered this dish on his Far Eastern odyssey and there’s no better way to enjoy crab. It’s on a par with our popular Singapore chilli crab dish, but introduces new dimensions of flavour – a perfect dish for the start of summer.”

Ingredients

1kg raw or cooked whole crabs, such as brown crab, mud crab or blue swimmer

1 tbsp kecap manis

1 tbsp Chinese fermented salted black beans, rinsed and chopped

1 tsp palm sugar

Vegetable oil, for frying

5 spring onions, thinly sliced on the diagonal

25g peeled ginger, finely shredded

15g garlic, finely chopped

20 curry leaves (about 2 sprigs)

1 tbsp black peppercorns, coarsely crushed

15g butter

1 medium-hot red chilli, halved lengthways and thinly sliced

Method

To prepare the crabs, follow the instructions on page 42. Mix the kecap manis, black beans, sugar and 3 tablespoons water together in a bowl  and set aside. Heat 75ml oil in a large wok. Add the pieces of crab and stir-fry for 3 minutes, until the crab is half cooked. Lift the pieces out into a bowl  and pour  away

all but 1n tablespoons of the oil.

Return  the wok to a medium heat, add 4 of the sliced spring onions, the ginger, garlic and curry leaves and stir-fry gently for

1 minute, taking care not to let anything brown. Add the black pepper and, after a few seconds, the black bean mixture. Return the crab pieces to the wok, turn over once or twice to coat in the mixture, then cover with a lid and leave to cook for 5 minutes

if the crab is raw, 2–3 minutes if using cooked crab.

When the crab is cooked, uncover and add the butter and sliced red chilli to the wok. Turn over once more to coat the crab in the sauce, then spoon onto 1 large serving plate or 2 soup plates, scatter with the remaining spring onion and serve.

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Crab Month at Rick Stein Falmouth

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