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Crispy crumbed chilli crab with coconut, lime and coriander
Serves 8-10 AS PARTY FOOD Starters and mains
Ingredients
- 3tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 1 large, ripe tomato, core removed and finely chopped
- 1 yellow pepper, deseeded and fairly finely chopped
- 50g desiccated coconut
- 1-2 red chillies, deseeded and finely chopped
- zest and juice 1-2 limes
- 150g mixed white and brown crab meat
- bunch coriander, roughly chopped
- small bunch dill, roughly chopped
- fresh lime wedges, to serve
For the crumb
- 80g sourdough
- 50g Italian hard cheese
- 30g butter
You will need
- 8-10 ramekins or scallop shells
Method
Heat the oil in a wok or frying pan over a gentle heat and add the onion and garlic. Fry for around 5 minutes, until softened. Add the chopped tomato and pepper and cook for another 5 minutes or so, until softened. Add the coconut, chopped chillies, lime juice and crab and stir gently until everything is heated through. Season and add the herbs. Keep warm.
Whiz the sourdough in a food processor to make fine breadcrumbs. Grate the cheese. Heat the butter in a small pan and cook the sourdough breadcrumbs and cheese over a gentle heat until crisp and golden.
Spoon the crab mixture into scallop shells or ramekins, top with the cheesy crumbs and serve.
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