Name: Crab Brik
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 crab, about 1 kg in weight, boiled for about 10 minutes, cooled and picked thoroughly, keeping the white meat separate from the brown, or 400–500 g crabmeat, ¾ white, ¼ brown; 2 dessertspoons lemon juice; ½ teaspoon freshly ground cumin; ½ garlic clove, crushed to a paste with salt; 1 large bunch fresh coriander, roughly chopped; 1 lemon, quartered; Harissa; 750 ml sunflower oil for deep-frying; 8 Warka sheets, or see Suppliers); 1 small bunch each of fresh mint and flat-leaf parsley, roughly chopped; 1 medium fresh red chilli, halved, seeded and finely chopped; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Once you have mastered warka, try making our version of the Tunisian brik which, made with crispy warka, moist crabmeat lightly seasoned with cumin, chilli and herbs, is a real treat. At Moro we cook and pick fresh live crabs and although this is quite a laborious process, if you can get hold of fresh crab, we think it is worth it. However, crabmeat from a fishmonger is a good alternative.