Whole crab with Cajun butter sauce and corn
A rough-and-ready, big-flavoured, simple dish that's perfect for a summer gathering.
Ingredients
For the crab, potatoes and corn
- Whole cooked crabs
- Corn on the cob
- g Cooked potatoes
- Lemon
For the Cajun butter sauce
- g Butter
- Garlic cloves, chopped
- tbsp Cajun spice mix (such as Old Bay or Chef Paul Seafood Magic)
- tbsp Smoked paprika
- tsp Cayenne
- tsp Black pepper, ground
- tbsp Brown sugar
- tsp Tabasco or another hot sauce, to taste
Instructions
Sauce
Melt the butter in a saucepan and add the onion and garlic. Fry over a medium heat for 4-5 minutes.
Add all the dry spices and cook for a further 5 minutes.
Season to taste with Tabasco or another hot sauce.
Crab, potatoes and corn
Halve the crabs and remove the stomach sac. Crack the claws lightly (they should still be attached to the body).
Cook the potatoes and the corn cobs until tender.
Mix the crab, potatoes and corn in a large dish. Pour over the butter sauce and heat in the oven (or on the barbecue) at 200°C/180°C fan/gas 6 for about 10 minutes. The crabs should be warmed through.
Arrange on a large platter, or lay out newspaper and spread the whole lot across the table.
For the crab, potatoes and corn
For the Cajun butter sauce
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