Cornish Crab with Fragrant Herbs

by Thyme Recipes 1 Sep 16

We used our very largest Genovese basil leaves as cups for the crab with Thai, Greek, purple & cinnamon basils to combine with the crab meat. The leaves available in the shops will in all probability be too small to use as a cup, so instead create a nest with the largest leaves. Supermarkets, greengrocers and delis often have a good selection of basil varieties, but you can also choose Asian coriander & mint or any soft herbs that look fresh and delicious.

Serves 4

For the dressing:

To make dressing:

  1. Combine all the ingredients with the exception of the fish sauce and simmer in a small pan until slightly reduced.
  2. Season with fish sauce to taste and allow to cool slightly.

To assemble the dish:

  1. Combine the crab & herbs, moisten with 3-4 tbsp of dressing, being careful not to drown the ingredients.
  2. Create a bed of your largest basil leaves on each plate.
  3. Loosely pile the crab mixture on your basil nests.
  4. Drizzle with a touch more of the dressing and simply garnish with 3-4 strips of coconut on each plate.
  5. Add more herbs to taste, or if you would like a little extra punch, add freshly sliced chillies.