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Rostade skaldjur med koriander, fänkål och Meyer-citron

Rostade skaldjur med koriander, fänkål och Meyer-citron

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant roasted shellfish platter combines the sweet meat of crab claws with succulent clams and mussels, all infused with a fragrant spice blend. By roasting the seafood at a high temperature, the natural juices mingle with toasted coriander and fennel seeds to create a deeply savoury base. The addition of Meyer lemon provides a sophisticated citrus lift that is softer and more floral than traditional lemons, perfectly balancing the richness of the shellfish.

Ideal for an impressive weekend lunch or a light dinner, this seafood dish is as simple as it is striking. Serving the shellfish on a communal platter encourages a relaxed, sociable dining experience. Ensure you have plenty of crusty bread on hand to mop up the vibrant white wine and shallot sauce, and perhaps a chilled glass of the same dry white used in the cooking.

Ingredients for Roasted Shellfish with Coriander, Fennel, and Meyer Lemon

1 matsked korianderfrön
1 tablespoon fennel seeds
2 matskedar olivolja
900g stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
8 farmed Manila clams or quahogs (about 675g), scrubbed
16 farmed mussels, scrubbed, debearded
120ml chopped shallots
120 ml torrt vitt vin
80ml fresh Meyer lemon juice or 60ml fresh lemon juice and 60ml fresh orange juice
2 matskedar (1/4 paket) smör
Hackad färsk gräslök

How to make Roasted Shellfish with Coriander, Fennel, and Meyer Lemon

Preheat oven to 260°C. Process coriander seeds and fennel seeds in spice grinder or coffee mill until coarsely ground. Place heavy large roasting pan over 2 burners and heat over medium heat. Add ground coriander and fennel seeds and stir 1 minute. Add olive oil, cracked crab, Manila clams, and mussels; stir to coat. Place pan in oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to platter as they open, about 10 minutes.

Using tongs, transfer crab, clams, and mussels to platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat same pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add lemon juice and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.

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