Tuesday, July 10, 2007

Dinner Tuesday 10 July - Crab with Samphire & Parmesan

I LOVE samphire grass (seaweed) and it is in season. tried to get some for the Tour de France BBQ, but Steve Hatt did not have any at the time. But, he had some yesterday! So I decided to make this.

Crab with Samphire & Parmesan
75g samphire grass
1 can white crab meat (120g)
10g butter
1 clove garlic
juice ½ lime
handful fresh parsley
20g shaved Parmigiano Reggiano

100g fine beans

Steam samphire until tender; about 5 minutes.

Melt butter in a skillet and add crushed garlic. Cook over low heat for a couple minutes until garlic is soft & fragrant. Add the crab and samphire and warm through.

Stir in the lime juice and parsley, season to taste with salt (won't need much, if any) and plenty of black pepper. Garnish with the Parmesan shavings & serve with 100g steamed fine beans.

Nutrition Data
Calories (kcal) 392.0
Carbohydrate (g) 27.9
Protein (g) 36.2
Fat (g) 15.1
Fibre (g) 5.2
Samphire Grass

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