When the sun comes out, be prepared to hit the garden and take full advantage of the seasonal warmth by serving up some easy and delicious brown crab al fresco treats – perfect for all the family.
Ditch the usual suspects – pastries, pizzas and pies – and expand your culinary repertoire by opting for some sophisticated, healthy and nutritious: brown crab. This sweet, succulent shellfish is a true crowd pleaser, guaranteed to thrill your nearest and dearest.
If simple, flavoursome and fresh finger food is the aim of the game, look no further than bacon-wrapped crab bites or coronation crab crackers. Both recipes are just the ticket for peckish adults and ravenous kids alike.
And for something a bit more substantial, experiment with some mouth-watering crab melts. Sweet white crab meat from brown crabs on sourdough bread with fresh tomatoes, red onion, a dash of dill and rich, melted Gruyere cheese – a delicious centrepiece to your sun-soaked afternoon.
So, why brown crab? It’s a great, affordable basket staple that’s low in fat but high in protein, ideal for watching our waistline melt away. The meat from brown crab is also high in vitamin B12, which plays a key role in brain and nervous system function.
As if that wasn’t enough, crab is packed with protein and omega-3 fatty acids, can help lower blood pressure, protect against heart disease and improve cognitive function. The minerals found in this seafood, such as copper, zinc and selenium, further support the immune system.
These recipes have been created to inspire consumers to eat more brown crab and reap the health benefits of this nutritious crustacean.
Visit www.fishisthedish.co.uk/crab for loads more healthy crab recipe ideas as well as some interesting, fun facts.
BACON WRAPPED CRAB BITES
MAKES 24
120g fresh white crab meat from brown crab
Good pinch cayenne pepper
Zest 1 lime, plus 1tbsp lime juice
1 egg, beaten
12 slices streaky bacon, cut in half horizontally
4tbsp plum sauce
Preheat the grill to medium-high. Mix the crab meat, cayenne pepper, lime zest and egg together. Season well.
Using the back of a knife, stretch each piece of bacon so it’s a little flatter and longer than before. Place a small mound of crab meat at one end of each piece of bacon. Roll the bacon around the crab meat, and secure with cocktail sticks, if necessary. Place on an oiled, foil-lined baking sheet or grill pan.
Place under the grill for 10 minutes, turning once to ensure even browning, until the rolls are evenly crisp and browned.
Drain on kitchen paper to remove any excess oil. Mix the plum sauce with the lime juice and serve with the warm bacon and crab bites.
CORONATION CRAB CRACKERS
MAKES 20
120g fresh white crab meat from brown crab
1tbsp mild curry paste
2tbsp fat-free Greek yoghurt
1tbsp mango chutney
Zest and juice of half a lime
50g iceberg lettuce, finely shredded
20 prawn crackers
Pinch cayenne pepper
Flat-leaf parsley sprigs, to garnish
Mix the curry paste, Greek yoghurt, mango chutney and lemon juice together. Stir through the crab meat and season.
Place the shredded lettuce onto the crackers then top with the coronation crab. Sprinkle with a little cayenne pepper and garnish with parsley. Serve immediately.
CRAB MELTS
SERVES 4
200g fresh white crab meat from brown crab
8 slices sourdough bread
6tbsp light mayonnaise
Zest 1 lemon
2tbsp chopped fresh dill, plus extra to garnish
Half small red onion, finely chopped
3 tomatoes, sliced
50g Gruyère cheese, grated
Preheat the grill and toast the slices of bread until lightly golden on each side.
Mix together the mayonnaise, lemon zest and dill. In a separate bowl, combine the crab meat and onion. Add 2tbsp of the mayonnaise mixture to the crab mixture, season with black pepper and mix well.
Spread the remaining mayonnaise mixture evenly over the toast. Divide the crab mixture over the toasts. Top with the tomato slices and cheese. Return to the grill for 2-3 minutes until the cheese melts. Sprinkle with black pepper and garnish with dill. Serve immediately.