Camden New Journal - Recipe for Tabbouleh with fresh crab by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28th August 2008

Seafood starter and a peach of an idea for pudding

Clare Latimer gets down to cooking at a more leisurely pace

I have just bought a little cottage on the Helford River on the Lizard in Cornwall. I have to say that it is a good break from aggressive traffic wardens and busy roads but it certainly has had its troubles.
My phone was cut off and I was left me hanging on for six hours before my call to organise reconnection was answered. And my new washing machine eventually delivered, the supplier having instructed me to stay in for three whole days…
Still, after ironing out all these creases I have realised that in my tiny village of St Martin I have got the best apple juice in the area, a superb fisherman who brings in crabs, lobsters and a variety of fish every evening, and a wonderful farmer/ butcher with the best South Devon fillet steaks I have ever tasted.
There is also an organic farm shop half a mile away with handmade Cornish pasties and oven-baked pizzas made to order.
What more could I want when escaping the stresses of Camden?
And here are some recipes that I have discovered already.

Tabbouleh with fresh crab

On my first evening down here a friend took me to a new restaurant and I chose this delicious combination.
They served this dish turned out of small moulds, but I prefer the more casual look – just spooned onto the plate and garnished with a green leaf and herb salad, with perhaps some cherry tomatoes.

Ingredients
Serves 4
225g tabbouleh
Salt and freshly ground black pepper
1 tbsp virgin olive oil
1 large ripe plum tomato
Handful chopped parsley
Dash of Tabasco
350g fresh white crab meat.

Method
Put the tabbouleh into a large basin, preferably metal as it keeps the heat best, and add some salt and pepper. Pour in the olive oil and stir well.
Boil a large kettle of water. Pour some of the boiling water into the bowl with the tabbouleh – just enough to cover – and stir well. This will cook the tabbouleh.
Put the tomato into a basin and cover with the remaining boiling water. Leave for one minute. Drain off the water and then peel the skin. Chop finely and add to the tabbouleh along with the parsley and Tabasco.
Finally, add the prepared crab meat and stir well again. Put onto plates and serve warm.

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