Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 4 minutes
Ingredients (for 6 people) :Method: First extract the meat from the crab, a process called ‘picking’. Take the cooked crab and lay it upside down in front of you. Pull off the legs and set them aside, then twist off the two large claws.
Take the main body of the crab, push it up out of the shell and set it aside. Left inside the shell, you’ll find the brown crab meat. Using a spoon, scrape out the brown crab meat, discard the skin covering it and sieve it to drain it.
Using the handle of a spoon, scrape out as much white meat as you can from one of the two large claws. Next, place a cloth around the claw, hit it firmly, so as to crack the shell, rather than smashing it. Pick off the cracked shell, then pick the white meat off the blade.
Repeat the process with the other crab claw. Reserve the little pincer tips of the claws for garnish.
Now season the white crab meat with a teaspoon of olive oil, a squeeze of lemon juice and a teaspoon of Knorr Vegetable Touch of Taste, which seasons the meat evenly.
Season the drained brown crab meat with a few drops of Tabasco sauce and 1tsp of Touch of Taste, mixing it together to form a soft paste.
Cook the peas in boiling water for a few minutes until just tender. Drain and dress the cooked peas with 2 tbsp olive oil and a dash of white wine vinegar.
Place the peas in a serving dish. Spread over the brown crab meat and top with the white crab meat. Garnish the salad with the fresh basil, chives and parsley and the reserved pincer tips. Serve with crusty bread.