Spaetzle with Crab, Lemon and Chilli
Bit hot for cooking big old heaping bowls of carbs I hear you say? And seriously, H, aren’t you trying to lose some weight? Well my answer is, yes and sadly, yes but also that once I get a bee in my bonnet about something, nothing will stop me – not even 30 degree heat or a desire to drop a dress size. I recently tried spaetzle (or Spätzle) at Konstam. It is a type of German ‘noodle’ (the name translates as ‘little sparrows’) and is usually made by pushing batter through a spaetzle maker and then cooking the pieces in boiling water, like pasta.
The spaetzle I ate at Konstam had then also been fried, in butter and had the most wonderful texture. Apparently, this is a popular way to eat them – as is mixed with cheese and topped with crispy fried onions. I enjoyed the cheese and onion combo but with a fat wadge of brown crab meat in the fridge, it seemed obvious to go down the crab-lemon-chilli road. I love white crab meat too of course but personally, I feel that the intensely flavoured brown meat is hugely underrated.
The batter is a one bowl job but the mixing of it seriously tests the guns. I’m not talking mayonnaise making gun strain either – this is much more hardcore. I recommend sifting the flour beforehand to avoid those pesky lumps and therefore cutting down on mixing time. A quick shifty through the first page of Google results for spaetzle informed me that a spaetzle maker is the ideal utensil (funny that) but in the absence of this, one should just push the batter through either a potato ricer (I don’t have one), a slotted spoon (takes a lot of practice), or a colander – unsurprisingly I opted for the latter. Easier said than done. The elasticity of the batter makes pushing it through the colander some seriously hard labour. The fact you need to do this over a pan of boiling water = nasty steam burn on my left hand.
I gave up on the colander method and switched to slotted spoon, which worked well until the spoon clogged up and resisted all my attempts to de-batter it. In the end, I resorted to using my hands in what I believe is correctly referred to as a ‘bodge job’ – messy but I got an acceptable result.
I’m pleased to say too that the effort was absolutely worth it as the end result was a joy. I considered throwing all pasta off the balcony and pledging eternal allegiance to the spaetzle. Chris described it as a cross between pasta and gnocchi in texture and it had lovely crusty bits where I fried it in butter before mixing it with the fragrant crabby mixture. I’ll be making spaetzle again and very soon, although not before I’ve invested in some proper equipment. Seriously, you should see the state of my kitchen.
Spaetzle with Crab, Lemon and Chilli
For the spaetzle, I used this recipe, which is sound enough but I will add just a few things. Firstly, make sure to sift your flour – this will cut down on the amount of stirring required to make the batter smooth. Secondly, don’t add too many spaetzle to the water at once – they will stick together. Set each batch aside in a bowl, with a drizzle of oil to stop them sticking together. Finally, it doesn’t mention that when the spaetzle float to the top, they are cooked.
You will also need butter, for frying the spaetzle.
For the crab (and to finish the dish)
170g brown crab meat (this is how much I used…a bit more or less – not a problem)
1 large red chilli, finely chopped
A few strips of lemon peel (from an unwaxed lemon), finely chopped
Juice of half a lemon (plus extra to serve)
2 cloves garlic, crushed
A small handful parsley leaves, chopped
Olive oil
- When you have cooked the spaetzle as above, fry them in butter in a heavy bottomed pan, until they are golden and crispy in places.
- While you are doing this, gently heat the garlic, chilli and lemon zest with a good glug of olive oil in a separate pan. When this begins to sizzle, pour it straight over the spaetzle and add the crab meat, lemon juice, parsley and seasoning. Stir well to combine and warm everything through. Serve straight away with extra lemon wedges.
Category: Fish, Main Dishes, Spaetzle 24 comments »
July 1st, 2009 at 10:40 am
A brilliant riff on traditional, buttery Spaetzle
brings back fond memories of Munich where I spent my first few formative years. Spaetzle and Weissbier…mmm. Shall have to give this recipe a go, any excuse to eat carbs and crabs!
July 1st, 2009 at 10:41 am
I absolutely love Spaetzle and this version sounds delicious but beware overconsumption often leads to a need for more dieting.
July 1st, 2009 at 10:42 am
Rather you than me in this weather but it looks – and sounds – fantastic. Full marks!
July 1st, 2009 at 10:42 am
Surely you need the carbs for all that running you’re doing? (That’s what I’d tell myself anyway…!).
I’ve only had spaetzle once at The Gun a couple of summers ago. It made an nice alternative to pasta. Never thought to make it though…I may give it a god (when the weather cools down a touch!).
July 1st, 2009 at 10:43 am
This looks mighty tasty, I’ve always wanted to try spaetzle. But more hardcore than making mayonnaise you say? Really?! Think I might just give it a sample at Konstam instead for now…: )
July 1st, 2009 at 11:02 am
Top bombing. Great food and a workout. Nice. This maybe one for when it cools down a bit.
July 1st, 2009 at 11:04 am
Fabulous Helen! This has been on my list since I saw Oliver Rowe of Konstam make it on TV about 3/4 years ago. I am slow. This is a really great interpretation though and you’ve inspired me to try! Thanks.
July 1st, 2009 at 11:32 am
I’ve never had spaetzle before but it looks great. I don’t always cook weather-appropriate food either, if you’ve got a craving then nothing else will do.
July 1st, 2009 at 12:41 pm
Just to add my approval to the chorus above – I’ve also never tasted spaetzle but certainly will be once the heatwave’s over. Top banana.
July 1st, 2009 at 2:25 pm
I had my first taste of spaetzle at Konstam too, loved it. Always wanted to give this a go, I have one of those pizza trays with the holes in the bottom, think that’ll work for pushing the dough through?
July 1st, 2009 at 2:35 pm
Thanks all – I’m feeling a lot of love for the spaetzle out there!
Danny – Yes, I do think it would work. Does it have a lot of holes though? You will need a lot of holes…
July 1st, 2009 at 3:19 pm
Helen, this spaetzle looks yum, a departure on the usual dumpling. As for the crab…surely you had some unfinished business when you were cheated out of a good portion of crab dining out. Hopefully this meal satiated you.
July 1st, 2009 at 3:34 pm
oh yummy, this one looks fantastic, never tried spaetzle before but I will give it a try at konstam.
Your pictures are really good by the way, they made my tummy rumble.
July 1st, 2009 at 4:15 pm
What an awesome combination! Sounds really good!
July 1st, 2009 at 5:33 pm
That looks totally delicious! I tried the colander method once and was moderately successful. I’ve never tried spaetzle made by people who know what they’re doing, so I’ve no idea if mine tasted like it was supposed to…
July 1st, 2009 at 9:56 pm
Nice idea. Almost like fish shop batter scraps…. almost.
I normally just use a colander. No burns – that’s why chefs have long sleeves. You could have it just off the boil.
You don’t have a potato ricer? Come on – get with it!
July 2nd, 2009 at 11:24 pm
I love spaetzel my mom would make it for special occasions for us growing up so it always has a special connotation. I am so used to seeing it with German toppings that I love the pairing with the crab et al. It looks delicious and sounds even better.
July 3rd, 2009 at 8:54 am
Sorry for my recent absence – have been on hols!
This looks fab, Helen. I’ve only ever had spaetzle in Austria, years ago – but I’m certainly inclined to give them a try based on your recipe. I love the overall combo with crab as well (lucky for me, I happen to have some in the fridge) – great, summery dish, but with lots of fab flavours. Yum!
July 3rd, 2009 at 11:25 am
Hungarians have a similar ‘noodle’ called nokedli – it’s served with goulash. My grandfather made my mum a special pan – he blasted loads of holes into it so she could make it. It has the most wonderful texture doesn’t it?
I’ve never made it with something light like crab – sounds great!
July 3rd, 2009 at 2:51 pm
This looks great, I’ve never thought of mixing it up and trying other flavours, I first tried this in Munich at Oktoberfest and have since stuck to the cheese and onion variety. Never made it myself though, looks like messy work!
July 3rd, 2009 at 3:06 pm
Never read that kind of posts at work around 4:30pm. Very bad for your mental health
July 5th, 2009 at 1:07 am
great fusion idea. i had all sorts of spaetzle in my austrian life, but these ones are truly different.
July 10th, 2009 at 8:15 pm
After living in Innsbruck, Austria for a year, Kaesespaetzle is one of my favorite dishes. Your mixture is very compelling. Almost makes me want to cook, and you know that’s saying something…
July 14th, 2009 at 9:11 pm
You are my idle.
-Nadine