Home > February seasonal recipes > Fresh crab with rhubarb, chilli and fennel seed yogurt

Fresh crab with rhubarb, chilli and fennel seed yogurt

Name: Fresh crab with rhubarb, chilli and fennel seed yogurt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 3 slim sticks forced rhubarb, cut into 5cm pieces; Finely chopped zest and juice 1 lemon; 2 tbsp caster sugar; 1 red chilli, deseeded and finely sliced; 1 tbsp fennel seeds, toasted and gently crushed in a pestle and mortar; 4 tbsp extra-virgin olive oil; 350g thick Greek yogurt; ½ small bunch fresh parsley, leaves picked and finely chopped; 200g white crabmeat; 50g brown crabmeat; A few fennel fronds, if available (you could use dill sprigs if you like); 4 slices sourdough

Easy
January 2018

Easy
January 2018

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 20-35 min

”The heat from the chilli and the anise of the fennel seeds bind the crab to the rhubarb beautifully – they’re a bridge between these distinctly different but strangely compatible ingredients.” – Gill Meller

You could finish off your meal with some of Gill’s poppyseed shortbreads, too.

Nutrition: per serving

Calories: 442kcals
Fat: 22.8g (7.7g saturated)
Protein: 23.3g
Carbohydrates: 35.1g (13g sugars)
Fibre: 2.1g
Salt: 1.2g

Nutrition: per serving

Calories: 442kcals
Fat: 22.8g (7.7g saturated)
Protein: 23.3g
Carbohydrates: 35.1g (13g sugars)
Fibre: 2.1g
Salt: 1.2g

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Ingredients

3 slim sticks forced rhubarb, cut into 5cm pieces
Finely chopped zest and juice 1 lemon
2 tbsp caster sugar
1 red chilli, deseeded and finely sliced
1 tbsp fennel seeds, toasted and gently crushed in a pestle and mortar
4 tbsp extra-virgin olive oil
350g thick Greek yogurt
½ small bunch fresh parsley, leaves picked and finely chopped
200g white crabmeat
50g brown crabmeat
A few fennel fronds, if available (you could use dill sprigs if you like)
4 slices sourdough

Method

Heat the oven to 140°C/120°C fan/gas 1. Put the rhubarb in a medium baking dish and squeeze over the lemon juice. Scatter over the sugar, half the sliced chilli and half the crushed fennel seeds. Tumble together with 2 tbsp cold water and 1 tbsp of the oil. Cover the dish tightly with foil and cook for 20-35 minutes or until the rhubarb is soft but not broken down. Remove and set aside to cool.
Divide the yogurt among 4 plates, spreading it over each. Top with a sprinkling of parsley, the remaining fennel seeds and chilli, the lemon zest and plenty of salt and pepper.
Put both crabmeats in a bowl and mix with a little salt, black pepper and 1 tbsp olive oil. Arrange the crab and the rhubarb over the yogurt. Spoon over any juices from the dish, then scatter with fennel fronds if using.
Toast the bread, trickle with the remaining olive oil and season with sea salt. Serve alongside the crab and rhubarb.