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Crab chowderby Galton Blackiston
Ingredients serves 4
For crab dish
For plating
4 large dressed crabs2 tbsp olive oil1 onion, peeled, diced1 large carrot, peeled, diced1 leek, trimmed, sliced thinly1 celery stick, trimmed, chopped4 garlic cloves, peeled1 small handful of herb stalks,basil, coriander, tarragon2 lemongrass stalks,cut in half lengthways6 white peppercorns3 star anise10 coriander seeds2 tbsp tomato purée175ml brandy300ml white wine750ml chicken stock, see page 236150 ml double cream50g unsalted butter,chopped in piecesSea salt & black pepper1 squeeze of lemon juice
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
and cook for 3 to 4 minutes.
Add the brandy and flambé. When the flame dies down, add the wine and let bubble until reduced to a sticky consistency. Pour in the chicken stock and add the brown crab meat together with the crab shells. Bring to a simmer and cook gently for 30 minutes. Pass the stock through a fine sieve into a clean saucepan, pressing the residue in the sieve with the back of a ladle to extract as much liquid and flavour as possible. Place back onto the heat, bring to the boil and reduce by half to intensify the flavour, tasting as you do so. Whisk in the cream and bring back to a simmer to reduce a little to achieve a good soupy consistency. Whisk in the butter, a little at a
time. Finally, season with salt and freshly ground black pepper and add a squeeze of lemon juice.
To serve, place the white crab meat into the bottom of 4 bowls and cover with the chowder. Enjoy with crusty wholemeal bread and the obligatory glass of chilled white wine.
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