Chili crab with shaved fennel and parsley salad

• fennel bulbs2

  leaves removed, very coarsely chopped

• lemon↗тонко натерта цедра та сік 1

  zest and juice of 1

• extra virgin olive oil↗4 tbsp tbsp

  plus extra for drizzling

• fresh white crab meat↗300g g
• chili↗1

  seedless, finely sliced

• flat leaf parsley↗bunch bunch

  leaves removed and coarsely chopped once or twice

Step-by-step instructions

1. 1

   Trim the fennel stalks and remove the first layer of each bulb if it looks wilted or bruised. Slice the fennel into the thinnest possible rings with a sharp knife or, preferably, a mandoline. Transfer the fennel to a bowl and season with a pinch of sea salt. Squeeze half the lemon juice over it and drizzle with 2 tbsp olive oil, then set aside to marinate slightly.

2. 2

   Transfer the crab meat to another bowl, lightly season, then add the remaining lemon juice and olive oil, as well as half the chili, and mix well. The crab and fennel can be prepared up to 2 hours in advance and kept in the refrigerator, but remove the fennel 20 minutes before serving.

3. 3

   Combine the parsley with the remaining chili and fennel. Distribute the mixture among six plates, then place a large spoon of crab meat in the center of each. Sprinkle with fennel leaves, lemon zest and a drizzle of olive oil, then serve.