Pinces de crabe et orange

It takes about 20 minutes to prepare and maybe 20 minutes to cook.

Serves 1, or a side dish for 2 to 4, but simple to scale.

Medium difficulty on account of judging when the crab is cooked.

Overcook and it is rubbery and ruined, undercook and there is a risk of food poisoning.

Personally, when I think it is ready, I crack a claw segment open and look at the meat, if it is slimy it is bad or undercooked. Don’t be intimidated by these warnings though, crab is easy to do, and delicious.

Background

I fear this is entirely my own concoction, though would be very happy to learn otherwise!

There are over 4000 species of crab in the world, but most crabs in the French markets are brown crabs, called Crabe Tourteau, and this was used here.

Pinces de crabe et orange

Ingredients

4 to 6 asparagus (I used fresh white ones as they were in season)

1 shallot, 3 garlic cloves, 6 baby tomatoes

Half an orange, half a lemon

Fresh parsley

Fresh or dried red chilli (I used dried), and some paprika powder

50g butter and 3 tablespoons of olive oil

A large glass or white wine

Pinces de crabe et orange

How to Cook

1. In a large pan, melt the butter and mix in the oil on a medium heat.

2. Add the garlic and shallot, cooking for a minute before adding the crab claws, tomatoes, and asparagus, then fry for another few minutes just until the garlic is golden but not brown.

3. Pour in the wine, add the lemon zest, squeeze the juice of the lemon in too, sprinkle some diced parsley in. Simmer for about 10 minutes until the crab is cooked.

4. Peel and slice half the orange and add when the crab has been cooking for 5 minutes. Also dice the chilli pod and add with the paprika. I used 1 dried chilli pod with paprika powder, see picture.

5. Check it is cooked by cracking a claw and seeing the meat. Serve warm with crusty bread and a garnish of parsley. It is also good to have dipping butter available and use the other half to the lemon to slice and use as a condiment.

Enjoy!

1/1

Wine Pairing

I simply paired this with the white wine I used for cooking, a 2020 Château Marquisat La Perouse from Blaye, Bordeaux.