If you are somewhere in the world where you can still get fresh white crab meat at an affordable price this is a favourite from Rick Stein’s ” Seafood Odyssey”.
Another Spanish recipe for stuffed crab and one I frequently return to. This is from ” The Food and Wines of Spain” by Penelope Casas, a book that will never leave my collection.
Fresh Crab is without doubt my favourite shellfish so I am always looking for new ways to cook it. This is a Portuguese way from the definitive ” North Atlantic Seafood” by Alan Davidson.
A Spanish way with crab from Elizabeth Lambert Ortiz’s ” The food of Spain and Portugal”.
A recipe from the inspiring ” Seafood Cafe Cookbook” by Mitchell Tonks.
Another quick recipe from Mitchell Tonks.
Today I braved the Lockdown queue outside our local Waitrose (since I cant get a delivery for love nor money) . Picked up this recipe while in store- comfort food at its best.If preferred you can make the macaroni mixture ahead, add the crab to the mixture when ready to cook and then bake at 180 C Gas 4 for 30 minutes.
A recipe from Nigel Slater
A recipe from “Sophies Table” by Sophie Grigson (1990)
A little messy to eat, but this recipe from Das Sreedharan is well worth the effort.
Crab Cakes from the USA