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Fresh Crab Eescabèche Recipe

  • 8servings
  • 270minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) coriander seeds

  2. 1 teaspoon(s) fennel seeds

  3. 1/2 teaspoon(s) cumin seeds

  4. 1 1/20 cup(s) pure olive oil

  5. 1 medium onion , thinly sliced

  6. 1 large shallot , thinly sliced

  7. 1 red bell pepper , thinly sliced

  8. 2 clove(s) garlic , thinly sliced

  9. 1 large carrot , cut into fine matchsticks

  10. 3 tablespoon(s) sherry vinegar

  11. 1/2 teaspoon(s) chopped thyme leaves

  12. 1 small saffron threads

  13. Salt

  14. 1 1/20 pound(s) (jumbo) lump crab , picked over

  15. 3 tablespoon(s) chopped flat-leaf parsley

  16. Crusty bread , for serving

Instructions Jump to Ingredients ↑

  1. In a large saucepan, toast the coriander, fennel and cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the seeds to a plate and let cool. Finely grind the spices and return them to the saucepan. Add the olive oil, onion, shallot, bell pepper, garlic, carrot and sherry vinegar and bring to a gentle simmer over moderately low heat. Cook until the bell pepper is crisp-tender, about 8 minutes. Add the thyme and saffron and season with salt. Let cool.

  2. Put the crab and parsley in a large bowl and pour the escabèche mixture on top. Gently toss, being careful not to break up the crab. Refrigerate until chilled, at least 4 hours or overnight. Serve with crusty bread.

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