Surround with a garland of watercress and serve with sautéed
asparagus
Coronation crab
with spiced red rice
Serves 4
Preparation 30 min plus soaking and standing
Cooking 15 – 20 min
400 – 450g (14oz -1lb) large dressed crab
1 tsp nigella (kalonji) seeds, toasted
Large bunch of watercress, washed
Sautéed asparagus, to serve (optional)
For the curried mayonnaise
o
1 large egg yolk
o
1 heaped tsp Dijon mustard
o
300 ml (1/2 pint) good-quality oil (try half olive, half
groundnut)
o
Juice of 1 lime
o
Juice of ½ lemon
o
1 – 2 heaped tsp garam masala
o
Pinch cayenne pepper, to taste
o
1 tsp cumin seeds, toasted and ground
o
1 – 2 heaped tbsp. hot mango chutney
o
1 tbsp double cream, or more
o
1 tbsp yogurt
o
Sea salt and black pepper
For the rice
o
300g (11oz) red Camargue rice (or other nutty rice)
o
2 tbsp olive oil
o
1 large onion, peeled and sliced
o
1/3 tsp cayenne pepper
o
1 tsp cumin seeds, toasted and crushed
o
1 heaped tbsp. raisins, soaked in hot water for 20 min and
drained
o
1 tbsp coriander, chopped
o
2 tbsp flaked almonds, lightly toasted
1. Check the white
and dark crabmeat for any fragments of shell, then tip into a bowl.
2. For the
mayonnaise, mix the egg yolk and mustard together in a bowl. Gradually whisk in
the oils, drop by drop to begin with until the mayo begins to thicken, and then
in a steady stream. Once thick, incorporate the lime juice and then a little
lemon juice. Stir in the spices and chutney, followed by the cream and yogurt.
Season with salt and pepper to taste. You may wish to add a little more lemon
juice and/ or cream for a more sauce-like consistency.
The mayonnaise
3. Stir 2 heaped
tbsp. of the mayo into the crabmeat, then taste and add a little more if you
think it needs it. The mayo should bring out the flavour of the crab, not
overwhelm it. Allow to stand at room temperature for an hour or two before
serving to let the flavours mingle.
4. Meanwhile, cook
the rice according to packet instructions until al dente. At the same time,
heat the olive oil in a frying pan over a medium-high heat and sauté the onion
until browned, adding the spices and some salt after a few seconds. Take off
the heat. The moment you drain the rice, stir in the onion, raisins and
coriander.
5. Spoon the rice
in a ring onto a large plate and scatter the almonds on top. Pile the crab in
the middle and sprinkle over the nigella seeds. Surround with a garland of
watercress and serve with sautéed asparagus
Serve with sautéed
asparagus
Cook’s note
For the sautéed asparagus, heat 2 tbsp fruity olive oil in a
frying pan. Fry for 8 – 10 min with a little salt. Add pepper and the zest of 1
lemon and allow to cool.
