Recipe - A Load Of Old Crab

115 g American long grain rice
2 Chicken stock cubes
1 Whole cooked crab
One half Red chilli; seeded and
finely
; cut or sliced up
125 ml White wine
2 teaspoon Tomato puree
Half a lemon
1 small Bunc fresh coriander; leaves
removed
4 tablespoon Vegetable oil
1 Rasher bacon; cut into thin
; strips
One fourth Onion; finely cut or sliced up
25 g Butter
1 tablespoon Chopped fresh parsley
One fourth Savoy cabbage; core removed
and
; finely shredded
1 Garlic clove; crushed
115 g Plain flour
1 tablespoon Caster sugar
2 Eggs
2 tablespoon Milk
1 Pinches ground cinnamon
1 Desert apple; peeled,
coarsely
; grated
200 g Greek yoghurt
Salt and pepper
Clear honey; to drizzle

1 Cook the rice according to the packet instructions, adding 1 chicken
stock cube to the cooking water. Drain well.

2 Remove the claws and larger legs from crab, crack open and take out
the meat. Keep the brown and white meat separate. Prise the body
section upwards from the shell with your thumbs to release.

3 Remove and discard the dead men's fingers, greyish stomach bag and
mouth. Remove the meat from shells and retain.

4 Heat 600ml/1 pint water in a pan, add 1 chicken stock cube, the crab
shells, brown crab meat, half the chopped chilli, wine, tomato puree,
lemon and most of the coriander.

5 Bring to the boil and simmer gently for 1015 minutes. Season.
Strain the stock into a bowl, stir in 1/3 white crab meat, 1 tbsp
drained rice and coriander leaves.

6 For the Kedgeree: Heat 1 tbsp oil in a frying pan, add the bacon,
onion and remaining chilli and cook for two minutes.

7 Add the remaining rice and crab meat and warm through. Add the
butter and chopped parsley, season and stir to mix together. Spoon
the kedgeree onto a plate and serve.

8 Heat 2 tbsp vegetable oil in a wok, add the shredded cabbage,
season and stir fry for two minutes.

9 Add the garlic and continue cooking for another minute or so. Serve
the cabbage in a shallow bowl.

10 For the Apple Pancakes: Sieve the flour and caster sugar into a
bowl, add the eggs, milk and ground cinnamon and beat to make a
smooth batter. Add the grated apple and stir together.

11 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls of the
batter and cook for a few minutes on each side until golden brown and
cooked through.

12 Layer up the pancakes with spoonfuls of yoghurt in between the
layers and serve drizzled with a little honey.

Converted by MC_Buster.

NOTES : Chef Nick Nairn

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.