Fresh Crab Escabèche
© Cedric Angeles
Active Time
30 MIN
Total Time
4 HR 30 MIN
Yield
Serves : 8 to 10
David Kinch
May 2013

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

Ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 1/2 cups pure olive oil
  • 1 medium onion, thinly sliced
  • 1 large shallot, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 large carrot, cut into fine matchsticks
  • 3 tablespoons sherry vinegar
  • 1/2 teaspoon chopped thyme leaves
  • Small pinch of saffron threads
  • Salt
  • 1 1/2 pounds jumbo lump crab, picked over
  • 3 tablespoons chopped flat-leaf parsley
  • Crusty bread, for serving

How to Make It

Step 1    

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.

Step 2    

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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