Spider crab, barley and sweetcorn with basil and red onion relish

Spider crab, barley and sweetcorn with basil and red onion relish

By
From
British Seafood
Serves
4
Photographer
David Loftus

Spider crabs are only around for a couple of months each year. They always seem to me to be here one minute and gone the next, so make sure you grab the opportunity to enjoy them while you can. Pearl barley and sweetcorn are great vehicles for the crab.

Ingredients

Quantity Ingredient
300g spider crabmeat
light rapeseed oil, for cooking
50g unsalted butter
2 onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
100g pearl barley
300ml Shellfish stock
2 corn-on-the-cobs, kernels cut from the cobs
50g parmesan, grated
200g spinach leaves, washed
2 teaspoons basil, chopped
cornish sea salt
freshly ground black pepper

Basil and red onion relish

Quantity Ingredient
2 red onions, peeled and finely chopped
1 banana shallot, peeled and finely chopped
200ml red wine
50ml port
1 star anise
100ml good-quality rapeseed or olive oil
2 teaspoons basil, chopped

To finish (optional)

Quantity Ingredient
pea shoots

Method

  1. For the basil and red onion relish, put the red onions, shallot, red wine, port and star anise into a saucepan and simmer over a medium heat until the liquid has reduced almost to a syrupy consistency, then set aside to cool.
  2. Meanwhile, heat a large saucepan over a medium heat and add a drizzle of oil and the butter. When hot, add the chopped onions and garlic to the pan and cook for 1 minute. Now add the pearl barley and cook for 2 minutes. Pour in the stock, bring to the boil and cook for 35 minutes, until the liquid has been absorbed and the barley is tender, but with a slight bite.
  3. While the barley is cooking, heat a non-stick frying pan and add a drizzle of oil. When hot, add the sweetcorn kernels and cook for 3 minutes, allowing them to colour and catch at the edges. Remove from the pan, season with salt and pepper and allow to cool.
  4. If the barley isn’t quite cooked when the liquid is absorbed, add a little more stock and simmer for a bit longer. Stir in the Parmesan and then add salt and pepper to taste; keep warm.
  5. Add the rapeseed or olive oil to the red onion reduction, stir in the basil and season with salt and pepper; set aside.
  6. Add the spinach and crabmeat to the pearl barley and warm through for 1 minute. Now mix in the sweetcorn, basil and red onion relish, and the chopped basil. Divide between 4 warmed bowls and finish with a scattering of pea shoots if available.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again