Jamie Oliver Crackin' Crab Briks Recipe
Jamie Oliver crackin' crab briks is a popular street food in Mauritius and can be found at most markets and roadside stalls. The dish is usually made to order, so you can specify how spicy you want your sauce to be. Crab briks make a great appetizer or main course, and can be enjoyed with a cold beer or glass of wine.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Chef's Delight
Cuisine American
Servings 5 People
Calories 457 kcal
Pan
Bowl
Salad Bowl
Pastry Sheet
Knife
Grater
Chopping Board
Spatula
For The Briks 400 g Pot-Caught Crabmeat 2 teaspoon Harissa 2 Preserved Lemons 2 Spring Onions ½ bunch Fresh Coriander 1 tablespoon Olive Oil For The Salad 150 g Couscous 2 tsp Sun-Dried Tomato Puree 1 tablespoon Extra-Virgin Olive Oil 1 Lemon (squeezed) 1 Pomegranate ½ Bulb Fennel ½ teaspoon Caraway Seeds ½ bunch Fresh Mint ¼ teaspoon Salt For The Salsa And Serving ½ Lemon 1 large Ripe Tomato ¼ teaspoon Oil 1 thumb-sized Ginger ¼ teaspoon Salt ¼ teaspoon Black Pepper
In a bowl, mix the crabmeat and harissa along with chopped preserved lemons, spring onions and coriander.
In a filo pastry layout sheet, add this mixture and give them the shape of playing cards.
In a pan, add the brik and olive oil. Cook until crisp. Then, add caraway seeds to the pan and toast for a minute.
In another bowl, add couscous, boiling water, tomato puree, and a pinch of salt and mix it properly. After mixing, cover the bowl.
In a salad bowl, add the reserved fennel tops and grated bulb. Then, chop the leaf of mint and add them on the top.
Squeeze the lemon juice and add olive oil with salt over the mixture.
In a separate bowl, add grated tomato and ginger, salt, pepper, lemon juice with olive oil. Mix them together.
Add the salad in the middle of couscous and then top it with pomegranate. Sprinkle the fennel tops, pop the crab bricks on a board.
Calories: 457 kcal | Carbohydrates: 47 g | Protein: 33 g | Fat: 14 g | Saturated Fat: 2 g | Fiber: 5 g | Sugar: 7 g
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