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Fresh crab with rhubarb, chilli and fennel seed yogurt

Published: 16 Feb 18
Updated: 18 Mar 24

”The heat from the chilli and the anise of the fennel seeds bind the crab to the rhubarb beautifully – they’re a bridge between these distinctly different but strangely compatible ingredients.” – Gill Meller

You could finish off your meal with some of Gill’s poppyseed shortbreads, too.

Easy
January 2018

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 20-35 min

You could finish off your meal with some of Gill’s poppyseed shortbreads, too.

Nutrition: per serving

Calories: 442kcals
Fat: 22.8g (7.7g saturated)
Protein: 23.3g
Carbohydrates: 35.1g (13g sugars)
Fibre: 2.1g
Salt: 1.2g

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Ingredients

3 slim sticks forced rhubarb, cut into 5cm pieces
Finely chopped zest and juice 1 lemon
2 tbsp caster sugar
1 red chilli, deseeded and finely sliced
1 tbsp fennel seeds, toasted and gently crushed in a pestle and mortar
4 tbsp extra-virgin olive oil
350g thick Greek yogurt
½ small bunch fresh parsley, leaves picked and finely chopped
200g white crabmeat
50g brown crabmeat
A few fennel fronds, if available (you could use dill sprigs if you like)
4 slices sourdough

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Method

Heat the oven to 140°C/120°C fan/gas 1. Put the rhubarb in a medium baking dish and squeeze over the lemon juice. Scatter over the sugar, half the sliced chilli and half the crushed fennel seeds. Tumble together with 2 tbsp cold water and 1 tbsp of the oil. Cover the dish tightly with foil and cook for 20-35 minutes or until the rhubarb is soft but not broken down. Remove and set aside to cool.
Divide the yogurt among 4 plates, spreading it over each. Top with a sprinkling of parsley, the remaining fennel seeds and chilli, the lemon zest and plenty of salt and pepper.
Put both crabmeats in a bowl and mix with a little salt, black pepper and 1 tbsp olive oil. Arrange the crab and the rhubarb over the yogurt. Spoon over any juices from the dish, then scatter with fennel fronds if using.