Cat Cora. World wide people know her name as THE hot celebrity Iron Chef.
Cat Cora has generously provided this seafood recipe after my visit to Ocean Restaurant by Cat Cora™ her signature restaurant at the S.E.A. Aquarium Singapore.
Apparently this recipe is one of Cat Cora’s personal favourites. Although they are not currently serving this particular dish at Ocean Restaurant, when you are visiting Singapore you can experience more of her other signatures there.
Oven-roasted crab “Buon Natale”
Serves 4 to 6
Four 1 to 1 1/2-pound Dungeness crabs OR two 2-pound crabs, cooked, cleaned, cracked (reserve juices and tomalley)
1/2 stick of butter
4 tablespoons olive oil
5 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 tablespoons lemon zest (about 4 to 5 lemons)
4 tablespoons fresh lemon juice
3 tablespoons roughly chopped Italian flat-leaf parsley
4 to 8 slices crusty bread, toasted, rubbed with garlic cloves and drizzled with olive oil
Lemon slices or wedges, for garnish
Place a rack in the oven in the middle or lower third and preheat the oven to 500°F (260°C).
On the stove, in a large oven-proof sauté pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot. Add the pieces of crab, season with salt, pepper, and the remaining thyme and mix well. Place the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown. (Watch carefully; the crab heats very quickly and at 500° the garlic can burn easily.) Drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top.
To serve, stack the crab on a platter and allow your guests to help themselves. Garnish the platter with lemon wedges and slices of garlic-rubbed toast. Serve immediately.
Ocean Restaurant by Cat Cora™
S.E.A. Aquarium, Level B1M Singapore
Ocean Restaurant by Cat Cora™ features in the Inside Cuisine article >>
15 Top Ways to Eat Singapore
<< from a visit to Singapore with Singapore Celebrity Concierge Audra Morrice and Singapore Tourism.