beautiful thing loaded up with freshly
cooked white and brown crabmeat
wafer-thin fennel and little hits of
chili and lemon is a truly elegant
corker of a dish I’m gonna start with
fennel which is wonderful with crab I’m
gonna use these outer parts here to
flavor the lovely stock if I take the
herbs off here this is gold dust so
we’ll keep this just to the side and
this can go in to our crab water I can
put a little chili into the water I can
pick up a few herbs oregano thyme
anything that’s nice and fresh that’s
growing you can put a little lemon juice
in it’s a little bit of acidity and just
a little bit of salt this is all going
to flavor this little kind of hot bath
that’s gonna cook the crab and I’m just
gonna simply go straight in I’m gonna
compliment the crab meat with some basic
things we had the fennel here we’re just
going to half it now you can grate this
on the coarse side of a grater or use
your chopping skills to finely slice the
fennel let’s go in with half of these
fennel tops then I’m going to use fine
side of the grater and I’m gonna just
zest in that lovely yellowy fragrant
part of the lemon I’ll use the juice as
add a finely chopped small bunch of
parsley about 8 tablespoons of extra
virgin olive oil and a deseeded red
chili we’ll give that a little mix up
very very simple this bowl just goes on
the water and it’ll just lightly kind of
half cook the veg after 10 minutes of
boiling remove the crab from the pan and
leave it to cool the water in the pan is
full of flavor so I want to use that to
cook the linguine we want about 80 to
100 grams of linguine per person in
their twist it in it goes give it a
little shake and I’ll pop this back on
top and I’ll just give it a stir every
now and again let’s talk about how we’re
gonna break this down it’s very very
simple so rip the claws off first that’s
one easy bit then we simply rip these
little legs off here and then we go to
the back here so that’s the head right
and we’re going to go to this pot here
and we’re just going to push it up like
that in a pestle and water get a spoon
and just bring that brown meat out like
that we’ll get rid of this shell and
what we can do is it can just smash it
up and make it nice but this is where
90% of the flavor is carry on extracting
every last morsel of crabmeat crack open
the body and pick through with a knife
twist and open up the leg joints then
tackle the claws just smash the shell
like a boiled egg and pull out the meat
discarding the feathery bone in the
middle
[Music]
take our veggies off now it’s kind of
half cooked maybe three-quarters cooked
but it’s delicate like the pasta will go
in with our brown meat and then we’re
going to go in with our white meat time
now to bring the whole dish together
so good if you love food if you like to
cook if you want to have a go at that
it’s really simple and then you’ll just
be that little bit happier for selective
recipes please go to jamieoliver.com
forward slash comfort food you