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David Kinch's version of escabèche (marinated cooked seafood) combines sweet crab and crisp vegetables in a spiced-vinegar mix. Slideshow: Salads with Seafood 

Chef David Kinch
David Kinch
May 2013

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Credit: © Cedric Angeles

Recipe Summary

active:
30 mins
total:
4 hrs 30 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, toast the coriander, fennel and cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the seeds to a plate and let cool. Finely grind the spices and return them to the saucepan. Add the olive oil, onion, shallot, bell pepper, garlic, carrot and sherry vinegar and bring to a gentle simmer over moderately low heat. Cook until the bell pepper is crisp-tender, about 8 minutes. Add the thyme and saffron and season with salt. Let cool.

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  • Put the crab and parsley in a large bowl and pour the escabèche mixture on top. Gently toss, being careful not to break up the crab. Refrigerate until chilled, at least 4 hours or overnight. Serve with crusty bread.

Suggested Pairing

Serve this bright escabèche with a tangy, medium-bodied California Sauvignon Blanc.

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