SEPTEMBER

COOK
WAYS WITH
3CRAB
Turn everyday ingredients into something
special with these clever recipes
Recipes SARAH COOK Photographs ROB STREETER
Southern cracked-crab bake
45 MINUTES | SERVES 2 | EASY | GF
small new potatoes 300g
sunflower oil 1 tbsp
cumin seeds 1tsp
ground coriander 1tsp
sweet smoked paprika 1tsp
freshly ground black pepper ½ tsp
dried oregano 1tsp
Tabasco a few splashes
red onion 1, peeled and thickly sliced
into rounds
corn cobs 2 large, each halved
shell-on cooked crab claws about 500g
butter 1 tbsp
limes 2, halved
coriander a handful, chopped
(optional)
garlic mayo to serve
STYLING: OLIVIA WARDLE. FOOD STYLING: ADAM BUSH
• Heat the oven to 180C/fan
160C/gas 4. On a big roasting
tray, toss the potatoes with the
oil, all the spices, dried oregano,
and a little salt, then roast for
15 minutes.
• Splash a little Tabasco over
the spuds, stir through the onion
slices and corn cobs, then roast
for another 15 minutes.
• Meanwhile, use a rolling pin or
back of a heavy knife to crack
each crab claw. When the veg is
cooked, dot the butter over it
and squeeze over the juice of
two lime halves. Add the crab
claws to the tray, gently tossing
through so they pick up some
of the spices. Roast for a final
8-10 minutes, giving the tray
a shake halfway through. The
crab is cooked, you’re just
heating it through.
• Scatter some coriander over
the crab bake if you like, and
add a bowl of garlicky mayo,
plus the last lime halves for
squeezing over. Serve with
plenty of napkins.
PER SERVING 470 KCALS | FAT 18.7G
SATURATES 5.6G | CARBS 40.7G
SUGARS 9.5G | FIBRE 11.6G
PROTEIN 28.9G | SALT 1.1G
September 2016 Omagazine.com 67