A seafood special from Gymkhana, the Anglo-Indian restaurant recently voted the best in Britain, this recipe was a Trishna original
6 tbsp melted butter
1 tsp vegetable oil
2 tbsp garlic paste
1 tbsp brown crab meat
200g white crab meat
1 tbsp coarse black pepper
3 tbsp finely sliced wild garlic, plus extra to serve
Heat the butter and oil slowly in a medium pan. Add the garlic paste and cook, without colouring, for two minutes. Add the brown crab meat for a minute, then the white crab meat and black pepper, and cook for another two minutes. Add the three tablespoons of wild garlic and remove from the heat.
Check the seasoning and serve garnished with extra wild garlic.
Gymkhana's dorset brown crab. Photograph: Graeme Robertson
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