Spider Crab

Search

Random Recipe

Chilli and Lime slow roasted Turkey Drummer

A bit of a different take on an old favourite yesterday. To add a bit of citrus zest Sue grated and squeezed a Lime over the drummer with the usual Chilli flakes. The thigh and drummer packs are usually crabbed for the freezer when they are on offer as we easily make three meals out of them. There is very little waste compared with a Chicken for example. The only fiddly bit is extracting the Quills from the drummer which are actually the tendons.

Ingredients:-

1 Turkey drummer
The zest and juice of a Lime
2 Onions
2 Gloves of Garlic
Dried Basil
Chilli flakes
Salt & Pepper
Oil

Method:-

(1) Slice the Onions to line the bottom of an over tray and add a little oil.
(2) Grate the Garlic and sprinkle over the Onions.
(3) Place the drummer over the Onion and Garlic and zest and squeeze the Lime over the top. Pop the rind in with the Onions for an additional citrus kick.
(4) Sprinkle with Chilli flakes, dried Basil, salt & Pepper and drizzle with a little oil.
(5) Cover in foil and place in a pre-heated over at 170C
(6) Gently roast until the meat is beginning to fall off the bone.
(7) Set aside to rest until the meat is cool enough to handle.
(8) By running I fork through the meat at the narrow end you will be able to find the quills easily and pull them free of the meat by hand.

We had Gluten free Yorkshire puddings, Onion gravy, Carrots, New Potatoes and crispy deep fried Kale with ours. The Lime certainly adds a notable citrus kick which was very tasty.

On Facebook

Details: Written by Tony Carson; Category: Recipes; Created: 15 June 2022

Spider Crab - Stranger Things, recipe eat well on universal credit

Sometimes we find ourselves wondering what to cook next. I’m sure everybody has been in that boat? But when the local supermarket throws a “Curved Ball” we’re off!

Preparation:-

I’m a ‘Butcher’ not a ‘Fish Monger’, so I approached this as a Sea Pig with the bones on the outside!

(1) Flip your boiled Crab over so you can see the under side.
(2) With the snippy claws away from you press your thumbs into the point just about the edge of the top shell. You’ll hear a crack.
(3) Pull the legs off and set aside.
(4) Pull the bottom part of the shell away from the top case.
(5) You’ll see the “Dead man’s fingers”, the gills. They are frilly and look far from edible. Pull them off and bin them!
(6) The body cavity has a membrane half way through it, make sure you remove this.
(7) Everything else you can spoon out.

Ingredients:-

1 boiled Spider Crab
8 King Prawns, de-shelled
3 Cloves of Garlic, minced
4 Shallots, finely diced
2 Tbsp of Parsley, finely diced
Salt & Peeper to season
2 Tbsp of Butter / Margarine
120ml of White Wine
120ml of Lactose free Milk
2 Tbsp of Cashew Nut Flour
3 Tbsp of Gluten Free Bread Crumbs
20g of Italian style Grated Cheese

Method:-

(1) Remove all the contents from the top shell and wash it out.
(2) In a large frying pan add the Butter / Margarine and fry the Garlic and Shallots until softened.
(3) Season with Salt & Pepper.
(4) Add the Parsley, Thyme and White Wine.
(5) Turn down the heat and allow to reduce by half.
(6) Heat the Milk to warm in a separate pan and stir in the Cashew Nut Powder. Allow to simmer.
(7) Add the Prawns to the frying pan and cook until Pink.
(8) Add the Crab Meat and stir in well.
(9) Add the Milk & Nut mix and allow to simmer until thickened.
(10) Scoop the mixture into the top shell.
(11) Combine the Breadcrumbs and Italian Style grated Cheese with 1 Tbsp of Parsley.
(12) Sprinkle over the top and place under the grill until browned.

Serve with the Legs arranged around over Noodles and a Salad.

The most notable part of this recipe (Apart from it being incredibly good) is Sue’s adaptation for a ‘Cream’ Sauce. If Lactose causes you issues – Lactose free Milk and ground Cashew Nuts really do work.

Social Links

Translate

GTranslatemultilingual websitetranslation delivery network