First Night Crab

Saveur; June 2014

Recipe by Linda Gillies (Isabel’s mother)

Credit: Ingalls Photography 

 This amazingly simple recipe for boiled handpicked crab, from writer Isabel Gillies' mother, welcomes visitors on their first night at the family’s Maine summerhouse. Warmed in thick cream and served over rice with peas on the side—no salt needed, just a grind of black pepper, and maybe butter—it lets the fresh flavor of summer crab really shine. This recipe first appeared in the tablet edition of our June/July 2014 issue with Gillies' story "A Gift from the Sea."

INGREDIENTS

4 slices bacon, roughly chopped

2 cloves garlic, minced

1 small shallot, minced

1 lb. jumbo lump or backfin crabmeat

2 cups whipping cream

1½ cups fresh or frozen peas

1 tbsp. unsalted butter

2½ tsp. minced dill

Kosher salt and freshly ground black pepper, to taste

Cooked white rice, for serving

INSTRUCTIONS

Heat bacon in a 4-qt. saucepan over medium-high heat; cook until bacon is crisp, 4–6 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add garlic and shallot to pan; cook until soft, 2–3 minutes. Add crab and cream; bring to a gentle simmer. Reduce heat to low and add peas; cook until warmed through, 2–3 minutes. Remove from heat; stir in butter, 2 tsp. dill, salt, and pepper. Serve with rice; garnish with reserved bacon and remaining dill. Serves 4.