White crab, quick-pickled
radishes and nasturtium<\/span><\/h1>\n[\/et_pb_text][et_pb_text _builder_version=”4.14.4″ _module_preset=”default” text_font=”Calendas Plus||||||||” custom_padding=”||9px|||” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
The beauty of this elegantly simple and fabulously flavoured dish is the contrast between the vinegar bite of the quick-pickled radishes, the salty crab and peppery nasturtium. It is served here piled onto toasted sourdough, but could also be served with diced new potatoes or salad leaves.<\/p>\n
Quick-pickling is a great way of achieving flavour lift with fruits or vegetables.Try this idea with cucumber or courgettes too. The lightness and sweetness of the Moscatel vinegar makes it perfect for quick-pickling. If you can\u2019t get hold of nasturtium leaves, try peppery rocket instead. Or just add plenty of black pepper to the crab mix.<\/p>\n
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To serve<\/strong>: 4
Time: 10 mins (plus resting time for the radishes to quick-pickle)
50g radishes
50ml Barbadillo Vinagre de Jerez Reserva al Moscatel
1 tbsp white sugar
an orange
300g white crab meat
75g creme fraiche
30g nasturtium leaves
4 sourdough bread slices
75ml extra virgin olive oil
1 mint sprig
Begin by quick-pickling the radishes: remove the ends of the radishes than slice them thinly. Put into a bowl. Heat the vinegar and the sugar in a small pan along with 25ml water, heating just long enough for the sugar to dissolve. Then pour over the radishes, adding a broad strip of orange zest into the bowl too. Set aside for 30 minutes or up to an hour.<\/p>\nMix the crab meat with the creme fraiche, chopped nasturtium leaves, a squeeze of juice from the orange and salt to taste.
When ready to serve: toast the sourdough and then drizzle over the olive oil. Give each slice a scatter of salt flakes, spoon on the crab meat, then top with the quick-pickled radishes. Spoon over some of the pickling liquor and scatter over the chopped mint. Eat straight away.<\/p>\n
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White crab, quick-pickledradishes and nasturtiumThe beauty of this elegantly simple and fabulously flavoured dish is the contrast between the vinegar bite of the quick-pickled radishes, the salty crab and peppery nasturtium. It is served here piled onto toasted sourdough, but could also be served with diced new potatoes or salad leaves. Quick-pickling is a great […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":2865,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-2892","page","type-page","status-publish","hentry"],"yoast_head":"\n
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