Spider crab with loganberries, lemon zest & fennel top

Spider crab with loganberries, lemon zest & fennel topAndrew Montgomery

F&W Pick: Spider crab with loganberries, lemon zest & fennel top


Author: Gill Meller

Photography by Andrew Montgomery

Quadrille, €28

Gill Meller’s debut cookbook celebrates seasonal produce and the landscapes from which they originate. The book’s chapters are divided into these varied environments, including farm, seashore, orchard and woodland. It reminds us to be more aware and mindful of the sources of the food we eat. Gather is filled with 120 eclectic recipes, with unique ingredient and flavour combinations and illustrated by beautiful photography.

Spider crab with loganberries, lemon zest & fennel top

Serves 2

  • 200g freshly picked spider crab white meat, and brown (optional)
  • 1 small punnet of ripe loganberries or raspberries (about 100g)
  • A few roughly torn fennel tops
  • A few fennel flowers, if available
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 small lemon
  • Salt and freshly ground black pepper
  1. Pick over the crab meat to make sure there are no traces of shell.

  2. On a large serving platt er, or over two individual plates, scatt er over the fresh white crab meat and dot over the brown meat, if using.

  3. Roughly chop the loganberries or raspberries in half, and place them in and around the crab meat.

  4. Scatter over the fennel tops and the flowers (if using), drizzle over the olive oil and lemon juice, and season with salt and black pepper. Bring to the table with freshly toasted sourdough to serve.