Fresh Crab Escabeche

• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1 1/2 cups pure olive oil
• 1 medium onion, thinly sliced
• 1 large shallot, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 large carrot, cut into fine matchsticks
• 3 tablespoons sherry vinegar
• 1/2 teaspoon chopped thyme leaves
• Small pinch of saffron threads
• Salt
• 1 1/2 pounds jumbo lump crab, picked over
• 3 tablespoons chopped flat-leaf parsley
• Crusty bread, for serving

1. In a large saucepan, toast the coriander, fennel and cumin seeds over moderate heat until fragrant, about 1 minute.
2. Transfer the seeds to a plate and let cool.
3. Finely grind the spices and return them to the saucepan.
4. Add the olive oil, onion, shallot, bell pepper, garlic, carrot and sherry vinegar and bring to a gentle simmer over moderately low heat.
5. Cook until the bell pepper is crisp-tender, about 8 minutes.
6. Add the thyme and saffron and season with salt.
7. Let cool.
8. Put the crab and parsley in a large bowl and pour the escabeche mixture on top.
9. Gently toss, being careful not to break up the crab.
10. Refrigerate until chilled, at least 4 hours or overnight.
11. Serve with crusty bread.

coriander seeds, fennel seeds, cumin seeds, olive oil, onion, shallot, red bell pepper, garlic, carrot, sherry vinegar, thyme, threads, salt, jumbo lump crab, flatleaf, crusty bread

Taken from www.foodandwine.com/recipes/fresh-crab-escabeche (may not work)