BAKED CRAB WITH POBLANO, ACHIOTE AND CORIANDER

SERVES 6 AS A STARTER

1 dried pasilla chilli (from Herbie’s Spices), seeds shaken out 100g salted butter, chopped 1 red onion, finely chopped 3 garlic cloves, finely chopped 1 tbs achiote paste (Mexican chilli paste – from good grocers and South American food shops) Juice of 1 orange 2 poblano chillies, seeds removed, thinly sliced (substitute ¼ cup [50g] pickled sliced jalapenos, finely chopped) 3 large tomatoes, seeds removed, finely chopped 250g picked white crab meat 1/4 bunch coriander, leaves picked, chopped 30g panko breadcrumbs 30g parmesan cheese, finely grated 2 tbs melted ghee Totopos (substitute tortilla crisps), to serve

Place pasilla chilli in a heatproof bowl, cover with boiling water and stand for 20 minutes to soften. Drain and finely chop. Melt butter in a large, deep frypan over medium-high heat. Add onion and garlic, and cook, stirring occasionally, for 4 minutes or until softened. Stir achiote paste and orange juice in a bowl until combined, then add to onion mixture with the pasilla chilli, poblano and tomato. Cook, stirring occasionally, for 4-5 minutes or until tomato is broken down slightly. Stir through the crab, coriander and 1/2 tsp salt flakes.

Meanwhile, toss the breadcrumbs, parmesan and ghee in a bowl until well combined. Preheat an oven grill to high heat. Divide crab mixture between six 1-cup (250ml) baking dishes, top with panko mixture and grill, checking regularly, for 2-3 minutes or until golden. Serve with totopos alongside.