King prawns and crab with garlic & chilli


I adore this combination and especially the sweetness of the crab and prawn which blends so incredibly well with the garlic and chilli. Have lots of warm crusty bread to hand and get ready to use your fingers –  this is not a dish for the niceties of the dinner table. A wonderful recipe from those delightful chefs, Antonion Carluccio and Gennaro Contaldo. Will serve 4.

King prawn and crab with garlic and chilli

175ml extra virgin olive oil

12 green prawns, shells on

6 garlic cloves, sliced lengthways

1 long red chilli, finely chopped

Fresh crabmeat from 2 large crabs, in chunks, any juices reserved

Handful of flat-leaf parsley, chopped

250ml white wine

1 lemon, cut into wedges, and crusty country bread, to serve

Heat oil in a large frying pan over medium-high heat, add prawns and cook for 2 minutes, turning once. Add garlic, chilli and crabmeat, season with salt. Reduce heat and cook for 2 minutes with the lid on.
Add parsley, increase heat and add the wine and reserved juices from the crabmeat if you have any. Bubble until evaporated, then serve immediately with lemon wedges and lots of crusty country bread to soak up the juices.
The perfect wine – a late harvest Riesling, such as Alkoomi.

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