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Food & Travel

Spicy rock crab ceviche

By Peter A. Smith
Globe Correspondent / August 18, 2010

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Serves 4

Chef Brian Hill of Shepherd’s Pie garnishes his ceviche of Maine rock crab (also known as peekytoe and red crab) with crusty saltine crackers.

1 pound Maine crabmeat
Juice of 2 oranges
Juice of 2 lemons
Juice of 3 limes
1 cucumber, peeled and seeded
1/2 habanero chili, stemmed and seeded
1/2 cup chopped fresh cilantro
1 teaspoon Thai fish sauce
2 tablespoons olive oil
Salt and pepper, to taste
1 box (1 pound) saltine crackers
1. Pick the crabmeat over for any shells, keeping it in the biggest pieces possible. Transfer to a bowl and refrigerate.

2. In a food processor, combine the orange, lemon, and lime juice with all but 3 tablespoons of the cucumber, habanero, cilantro, fish sauce, olive oil, salt, and pepper. Work the mixture until finely chopped.

3. Pour the mixture over the crab and stir gently.

4. Spoon the mixture onto 4 salad plates. Garnish with remaining cucumber and serve with saltines.

Peter A. Smith , adapted from Shepherd’s Pie