Recipes Fresh Crab Escabèche 5.0 (1) 1 Review David Kinch's version of escabèche (marinated cooked seafood) combines sweet crab and crisp vegetables in a spiced-vinegar mix. Slideshow: Salads with Seafood By David Kinch David Kinch Instagram David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine for 20 years. In 2006, Manresa was No. 48 on the World's 50 Best Restaurants list, and in 2007 the restaurant earned two Michelin stars. A decade later, it upgraded to three Michelin stars, which it maintained until closing in 2022. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 30 mins Total Time: 4 hrs 30 mins Yield: 8 to 10 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 Directions 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. 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. Rate it Print