Boiled Crabs with Fennel

Back in the Philippines crabs are abundant and huge in size, here is the opposite and it’s hard to find large sized crabs and if you do find some they are expensive. We cook them in different ways like with vegetables and coconut cream or like relleno but sometimes we just boil them and eat them bear hands with rice, the fatty ones are even better we mix that orange brightly coloured crab fat with rice. For this post we will be making something similar to the simple boiled crabs but it will be enhanced with Fennel and lemon.

Boiled Crabs with Fennel
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
Boiled Crabs
  • 6 pcs large Paddle Crabs, 3 pcs Dungeness Crab or 3 pcs Mud Crabs
  • 1 fennel bulb, roughly chopped
  • 1 lemon, sliced
  • ¼ cup salt
Fennel-Lemon Tartar Sauce
  • 4 tbsp minced fennel
  • 2 tbsp fresh parsley, minced
  • 2 tbsp chopped carrots
  • 2 tsp lemon rind, grated
  • 2 tbsp lemon juice
  • ¾ cup mayonnaise
  • salt
  • freshly ground black pepper
Instructions
  1. Mix all Fennel-Lemon Tartar Sauce ingredients then place in the refrigerator.
  2. In a large stock pot add fennel, lemon slices, salt and enough water for boiling crabs. Bring to a boil and once boiling drop the crabs in and cook for 15 minutes.
  3. Drain then serve with Fennel-Lemon Tartar Sauce.

 

Boiled Crabs with Fennel Wide

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  1. Like pork ribs with dripping bbq sauce, this is the type of meal we wouldn’t call “date food”, because although eating with your bare hands is enjoyable, it’s messy. :) The flavor of fennel would be great here.

  2. aipheng says:

    I love crab!! And interesting use of fennel here. Will make this soon :). Thanks.

  3. Kiran says:

    I hope you reserved that broth from boiling the crabs earlier. Would make a great seafood stew! Love the fennel used in this recipe :)

  4. What gorgeous shots of the crab Raymund. I love this simple preparation and wish we could inexpensively get large crabs here too.

  5. Purely.. Kay says:

    I would have neveer placed crab with fennel. And I have no idea why. This sounds amazing

  6. wok with ray says:

    I’m not sure if the yellow parts inside the crab is really fat and if it’s not, I don’t want to know but it is soooo good mixed in with rice. We usually eat it with shrimp paste and lemon juice concoction. Soo goood! :)

  7. Eha says:

    Love this unusual combo and can’t wait to taste the sauce!

  8. Juliana says:

    I love crab too…and like the way you boiled it…yum!
    Hope you are having a wonderful week Raymund :)

  9. Nami | Just One Cookbook says:

    Even though I’m allergic to crabs I still dream about eating (I used to eat) and I occasionally eat some! This looks so good. I now crave for it…

  10. Karen says:

    Messy but delicious!

  11. Charles says:

    I’ve had crab all of one time in my life in a wonderful restaurant by the sea in the south of France. It seems like everything served up here claiming to have “crab” inside has that revolting junk, surimi. So disheartening!

    I’m so envious of the idea of having easy access to giant, delicious crabs in the Philippines. One more reason why I should try and go one day! Lovely looking dish – I bet the fennel is a beautiful touch!.

  12. Kristy says:

    Oh that looks fabulous Raymund. So delicious! I love crab – in anyway shape or form. This sounds (not to mention looks) amazing!

  13. mjskit says:

    I absolutely LOVE boiled crabs and could eat a bushel of them. My husband makes fun of my love of crab. :) I never would have thought to have added fennel to the cooking pot nor the sauce. But it sounds like a great idea!!! Now I just wish I lived near the ocean so I could get live crab. UGH! You’re killing here!

  14. The ultimate indulgence! There’s something about lemon and fennel which make everything a little better too. Your pictures make me want to reach in and just grab those delicious claws too…and the shells…and the heads…!

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