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

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

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

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Crab Chowder

Ingredients

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