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Fresh Crab Eescabèche
Yields:
8 - 10 serving(s)
Cook Time:
30 mins
Total Time:
4 hrs 30 mins
David Kinch's version of escabèche (marinated cooked seafood) combines sweet crab and crisp vegetables in a spiced-vinegar mix.
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Ingredients
- 1 tsp. coriander seeds
- 1 tsp. fennel seeds
- 1/2 tsp. cumin seeds
- 1 1/2 cups pure olive oil
- 1 medium onion
- 1 large shallot
- 1 red bell pepper
- 2 clove garlic
- 1 large carrot
- 3 Tbsp. sherry vinegar
- 1/2 tsp. chopped thyme leaves
- 1 small saffron threads
- salt
- 1 1/2 lb. jumbo lump crab
- 3 Tbsp. Chopped flat-leaf parsley
- Crusty bread
Directions
- Step 1In 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.
- Step 2Put 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.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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