Shetland smoky brown crab stew

Prep time 15 mins
Cooking Time 60 mins
Serves 4

For the stew:

  • 500g White and Brown crab meat  
  • 4 cooked crab claws 
  • 1 tbsp smoked paprika 
  •  1 tsp black peppercorns 
  • 2 tbsp olive oil or shellfish oil [see below] 
  • 1 litre of fish stock with a pinch of saffron for extra flavour 
  • 100ml white wine 
  • 150g pearl barley 
  • 2 bulbs of garlic, whole 
  • 1 leek, roughly chopped 
  • 4 sticks of celery, sliced 
  • 4 shallots, finely diced 
  • 12-15 vine tomatoes 
  • 2 red peppers 
  • 1 red chilli, diced 
  • ½ tsp Smoked sea salt 
  • Large handful of apple woodchips, soaked in sea water

For the Shellfish oil: 

  • 150ml olive oil 
  • Crab shell, broken into shards with a rolling pin or robust food processor 
  • 1 tsp saffron
  1. Place your chopped leeks, tomatoes, peppers and celery onto the BBQ to grill. Chargrill for 15-20 mins until softened, blackened and blistered. 
  2. Remove all veg from the grill and roughly chop again. Add to a large pan with shellfish oil, paprika and black pepper. 
  3. Mix the brown meat into the base of the stew. Cook with white wine, fish stock and pearl barley on a medium simmer for 35-40 mins.  
  4. Add apple woodchips to your kettle BBQ to generate smoke. Hot smoke the white crab meat in its shell over the smokey coals for 4-5 mins whilst the crab stew is simmering. Warm the cooked crab claws in the stew at the same time.  
  5. Serve this smoky crab stew with Bannock bread – a local speciality, or soda bread. Garnish with chopped parsley and seaweed. Season to taste with smoked sea salt

For the shellfish oil 

In a saucepan simmer the broken crab shell with oil and a generous pinch of saffron for 10-15 mins.  Then remove from the heat and allow to infuse with flavour whilst it cools. Strain and use for an intense shellfish flavour when cooking or to finish a dish with a vibrant orange oil. 

Shetland smoky brown crab stew

Shetland smoky brown crab stew https://www.msc.org/images/default-source/uk-library/imagefull-infographics-and-youvideo--912x513/shetland-smoky-brown-crab-stew.jpg?sfvrsn=8daaf2d2_1 https://www.youtube.com/watch?v=SHafj6H4Sz0 https://www.youtube.com/embed/SHafj6H4Sz0?autoplay=0&modestbranding=1&rel=0&enablejsapi=1 2022-09-15T15:21:23.2470000Z

Ingredients

Method

For the stew:

  • 500g White and Brown crab meat  
  • 4 cooked crab claws 
  • 1 tbsp smoked paprika 
  •  1 tsp black peppercorns 
  • 2 tbsp olive oil or shellfish oil [see below] 
  • 1 litre of fish stock with a pinch of saffron for extra flavour 
  • 100ml white wine 
  • 150g pearl barley 
  • 2 bulbs of garlic, whole 
  • 1 leek, roughly chopped 
  • 4 sticks of celery, sliced 
  • 4 shallots, finely diced 
  • 12-15 vine tomatoes 
  • 2 red peppers 
  • 1 red chilli, diced 
  • ½ tsp Smoked sea salt 
  • Large handful of apple woodchips, soaked in sea water

For the Shellfish oil: 

  • 150ml olive oil 
  • Crab shell, broken into shards with a rolling pin or robust food processor 
  • 1 tsp saffron
  1. Place your chopped leeks, tomatoes, peppers and celery onto the BBQ to grill. Chargrill for 15-20 mins until softened, blackened and blistered. 
  2. Remove all veg from the grill and roughly chop again. Add to a large pan with shellfish oil, paprika and black pepper. 
  3. Mix the brown meat into the base of the stew. Cook with white wine, fish stock and pearl barley on a medium simmer for 35-40 mins.  
  4. Add apple woodchips to your kettle BBQ to generate smoke. Hot smoke the white crab meat in its shell over the smokey coals for 4-5 mins whilst the crab stew is simmering. Warm the cooked crab claws in the stew at the same time.  
  5. Serve this smoky crab stew with Bannock bread – a local speciality, or soda bread. Garnish with chopped parsley and seaweed. Season to taste with smoked sea salt

For the shellfish oil 

In a saucepan simmer the broken crab shell with oil and a generous pinch of saffron for 10-15 mins.  Then remove from the heat and allow to infuse with flavour whilst it cools. Strain and use for an intense shellfish flavour when cooking or to finish a dish with a vibrant orange oil. 
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Shetland smoky brown crab stew

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