Sweet crab, warm garlic butter and plenty of bread for the juices.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 2 cooked crabs, about 1.2–1.5 kg total, cleaned and cracked
- 100 g butter
- 1 tbsp olive oil
- 5 garlic cloves, finely chopped
- 80 ml dry white wine
- 1 lemon
- 3 tbsp chopped parsley
- Black pepper
- Crusty bread, to serve
Method
- Ask the fishmonger to clean and crack the cooked crabs. Keep chilled until cooking.
- Warm oil and butter in a wide covered pan. Cook garlic gently for 45 seconds without browning.
- Add wine and simmer for 2 minutes. Add crab pieces, cover and heat gently for 5–8 minutes, turning once, until steaming hot throughout.
- Finish with lemon juice to taste, parsley and pepper. Toss carefully so the butter reaches the cracked shells.
- Serve at once with bread and lemon wedges.
Kitchen notes
This version starts with already cooked crab. Raw crab requires a different initial cooking step.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
