Brown Butter Crab with Garlic, Chilli & Toasted Sourbread Crumbs *North Sea Recipe*

 Sweet, rich, spicy, crunchy, this crab dish is pure heaven and nothing like the usual basic recipes

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This dish takes fresh crab and pairs it with warm, nutty brown butter, fragrant garlic, gentle heat from chilli, and a crispy toasted sourbread crumb that adds insane texture. It’s luxurious, modern, and bursting with flavour.

Perfect as a starter, a sharing plate, or a main with pasta.

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✅ Why This Crab Dish Is Special

• Brown butter adds deep nutty richness

• Toasted sourbread crumbs = next-level crunch

• Fresh herbs and lemon lift everything beautifully

• Ready in 10 minutes

• Feels like a fancy restaurant dish

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🛒 Ingredients (Serves 2)

For the Crab

• 200g cooked white crab meat

• 80g cooked brown crab meat (optional but amazing)

• 2 tbsp butter

• 1 small garlic clove, finely grated

• ½ red chilli, finely chopped

• Zest of 1 lemon

• 1 tbsp lemon juice

• 1 tbsp finely chopped parsley

• Salt & black pepper

For the Toasted Sourbread Crumbs

• 1 thick slice sourdough, torn into tiny crumbs

• 1 tbsp olive oil

• Pinch of sea salt

• Pinch of smoked paprika (optional)

To Serve

• Extra lemon

• More parsley

• Crusty bread OR cooked linguine

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🔪 Step by Step Instructions

1️⃣ Make the toasted sourbread crumbs

1. Heat olive oil in a pan.

2. Add the torn sourbread crumbs.

3. Cook until golden and crisp.

4. Add a pinch of sea salt and smoked paprika.

5. Set aside.

These crumbs bring insane crunch and flavour, not like boring breadcrumbs.

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2️⃣ Make the brown butter crab

1. In a clean pan, melt the butter over medium heat until foamy and nutty brown.

2. Add garlic and chilli and cook for 30 seconds.

3. Stir in the crab meat (white and brown).

4. Add lemon zest, lemon juice, parsley, salt and pepper.

5. Warm through gently, don’t cook the crab too hard or it dries.

The brown butter + crab aroma is unreal.

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3️⃣ Plate it beautifully

• Spoon the warm crab onto a plate or pasta.

• Scatter over a generous handful of crunchy sourbread crumbs.

• Finish with lemon and fresh parsley.

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🍽️ Serving Ideas

• On toasted sourdough as a starter

• Tossed through linguine for a 10 minute dinner

• Stuffed into baked potatoes

• On a seafood platter with prawns, squid and langoustines

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⭐ Chef’s Notes

• Use both white and brown crab meat for maximum flavour.

• Brown butter must be golden, not burnt — watch it closely.

• The sourbread crumbs make it special; don’t skip them.

• Add a splash of white wine if you want extra richness.

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