Fennel and rocket are in season at the moment and top Chef Conrad Gallagher is with us to-day to make a seasonal dish!


  • for the crabcake
  • 1 cup fresh crabmeat
  • 1 tsp cream
  • 1 tsp chopped corriander
  • 1 egg yolk
  • salt and pepper
  • 1 tsp lemon juice
  • pinch of flour
  • 2 oz kataifi pastry
  • for the pepper stew
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 chopped onion
  • 2 cloves of chopped garlic
  • 1 fennel bulb chopped
  • 2 table spoons of tomato puree
  • 1 cup good chicken or vegetable stock
  • 1 cup rocket
  • 1 cup basil
  • 1 drissle of good olive oil .
  • salt and pepper


  • In a bowl mix the crabmeat, egg and cream salt and pepper , add the corriander and lemon juice and mix through , using the kataifi pastry spread out into a small square and add a ball of crabmeat and shape nicely into a cake .
  • Deep fry in hot oil until golden brown.
  • Add some olive oil to a pot add the onion and garlic cook until soft
  • Then add the diced fennel and mixed peppers add salt and pepper and cook with out colour.
  • Add the tomato paste and chicken stock and cook slowly for 20 minutes.
  • Add some chopped rocket as basil at the last minute before serving in a nice big white bowl.
  • Place the crabcake on top.
  • Serve with dressed rocket, and either a hollandaise sauce or simple aoli .

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