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Crab with dips and dressings

  • 4servings
  • 5minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, B12, H, C, E
MineralsFluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 15-20 small crab , such as velvet crabs, cooked according to RSPCA standards and kept warm

  2. 2 medium eggs

  3. 3 cloves garlic , finely crushed

  4. pinch white pepper

  5. 250 ml extra virgin olive oil

  6. 1 lemon , juice only

  7. 4 spring onions , very finely diced

  8. 5 cm piece fresh root ginger

  9. 1 clove garlic , very finely chopped

  10. 1 red chilli , seeds removed, very finely chopped

  11. 125 ml light soy sauce

  12. 3 tbsp peanut or groundnut oil

  13. good pinch soft brown sugar , to taste

  14. 1 lime , juice only

  15. sourdough , bread

  16. few sprigs parsley

  17. lemon wedges

Instructions Jump to Ingredients ↑

  1. For the aioli: break the eggs into a bowl, then stir in the garlic and some salt and white pepper. Start to whisk while slowly and gradually pouring in the olive oil. Whisk until all the oil has been added and the sauce is thick. Let it down with enough lemon juice to taste, then set aside.

  2. For the chilli dipping sauce: put the spring onions into a bowl, grate in the ginger using a microplane or fine grater, then mix in the garlic and chilli. Stir in the soy sauce and oil along with the sugar and lime juice, making sure everything is well mixed together. Taste and adjusting the flavours as necessary.

  3. Serve the crabs whole for your guests to rip apart themselves, with the dips and bread on the side. Garnish with parsley and lemon wedges.

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