Crab Chowder

Name: Crab Chowder
Yield: Serves Four
Ingredients: 1 small handful of herb stalks, basil, coriander, tarragon; 2 lemongrass stalks, cut in half lengthways; 6 white peppercorns; 1 squeeze of lemon juice; sea salt & black pepper; 50 g unsalted butter, chopped in pieces; 150 ml double cream; 750 ml chicken stock; 300 ml white wine; 175 ml brandy; 2 tbsp tomato purée; 10 coriander seeds; 3 star anise; 2 tbsp olive oil; 1 onion, peeled, diced; 4 large dressed crabs; 1 celery stick, trimmed, chopped; 4 garlic cloves, peeled; 1 leek, trimmed, sliced thinly; 1 large carrot, peeled, diced

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

4 large dressed crabs
2 tbsp olive oil
1 onion, peeled, diced

Fish course
Gluten-free

Method

Separate the crab meat, picking it over carefully to ensure there is no shell in it. Place the white and brown crab meat into separate bowls and set aside. Retain the crab shells.

Heat the olive oil in a large saucepan and fry the vegetables with the garlic until lightly coloured. Add the herb stalks, lemongrass, peppercorns, star anise and coriander seeds, then stir in the tomato purée