Roasted Crab with Lime and Chilli and Deep Fried Soft Shell Crab

These recipes for Roasted Crab with Lime and Chilli and Deep Fried Soft Shell Crab featured as part of James's crab masterclass. A favourite ingredient of James's it is really versatile!

Ingredients

Roasted Crab with Lime and Chilli

300g white crab meat
100g brown crab
2 limes, juice and zest
4 spring onions, sliced
2 tbs coriander, chopped
1 red chilli, finely diced
2100g butter, softened
Salt and pepper
4 slices crusty bread toasted

Deep Fried Soft Shell Crab

75g cornflour
75ml sparkling water
Few sprigs coriander, chopped
1 lemongrass, chopped
6 soft shell crabs
Vegetable oil for frying

To serve

Chilli sauce
Fresh coriander, chopped
Limes
Few spring onions, sliced

Method

Print Recipe

Roasted Crab with Lime and Chilli

Preheat the oven to 200c.

Place the toast into an ovenproof dish. Beat together the butter, limes, spring onions, coriander and chilli. Season, mix in the crabmeat and spoon onto the toast. Then roast for 10 minutes until hot and bubbling, serve straight.

Deep Fried Soft Shell Crab

Heat a deep fat fryer to 170c.

Whisk together the cornflour, water, coriander and lemongrass, dip the crabs in the batter and fry for 1 to 2 minutes in batches. Drain onto kitchen paper, pop onto plates, drizzle over the chilli sauce, sprinkle over the coriander and spring onions and sit the limes on the side.