- 2 crabs, female, 800g each
- 3 garlic cloves
- 2 cm fresh ginger root
- 2 bunches of coriander
- ½ teaspoon ground coriander seeds
- 3 thin spring onions
- 1 red chilli
- 2 limes
- 100g butter
- 1 tablespoon flour
- 200ml dry white wine
- 1 tablespoon olive oil
Mince the garlic with a pinch of salt to a purée. Peel and grate the ginger root. Chop the coriander leaves and spring onions finely.
Remove the stalk from the chilli, cut in half lengthwise. Remove and discard the seed membranes and cut the chilli into small stripes.
Press the juice from the limes.
Remove the carapace (shell body) from the cooked crabs and discard the stomach sack and grey gills. With a heavy knife, chop off the legs; do not break them. Cut the crab into four pieces.
In a bowl, stir the butter and flour together.
Heat 1 tablespoon of olive oil in the tagine base. Stir-fry the garlic quickly. Add the wine and bring to a boil. Reduce the heat. Put the ginger, fresh and ground coriander seeds, spring onion, chilli pepper, lime juice, butter-flour mixture, pieces of crab and the contents of the crab carapace in the tagine. Stir to mix, place on the lid and cook the crab for 20 minutes over very low heat.