Fresh Crab Escabèche

Serving Size: 8
Prep Time:
Total Time:


  • 1 tsp coriander seed
  • 3 Tbsp chopped flat-leaf parsley
  • 1.5 Pound jumbo lump crab, picked over
  • salt
  • small pinch of saffron thread
  • 0.5 tsp chopped thyme leaf
  • 3 Tbsp sherry vinegar
  • 1 large carrot, cut into fine matchsticks
  • 2 garlic clove, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 large shallot, thinly sliced
  • 1 medium onion, thinly sliced
  • 1.5 cup pure olive oil
  • 0.5 tsp cumin seed
  • 1 tsp fennel seed
  • crusty bread, for serving


  1. In a large saucepan, toast the coriander, fennel and cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the seeds to a plate and let cool. Finely grind the spices and return them to the saucepan. Add the olive oil, onion, shallot, bell pepper, garlic, carrot and sherry vinegar and bring to a gentle simmer over moderately low heat. Cook until the bell pepper is crisp-tender, about 8 minutes. Add the thyme and saffron and season with salt. Let cool.
  2. Put the crab and parsley in a large bowl and pour the escabèche mixture on top. Gently toss, being careful not to break up the crab. Refrigerate until chilled, at least 4 hours or overnight. Serve with crusty bread.

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Recipe Credit: David Kinch
Image Credit: Cedric Angeles