Three ways with crab
Delicious local brown and spider crab has been in abundance of late – lucky us – and we know how much you love it, so here are three scrumptious recipes with crab as their star ingredient.
They are all suitable to make with one of our fresh whole or dressed crabs, our crab claws or even one of our packets of crab meat, which are a great standby.
Crab Eggs Benedict
Chef Marcus Wareing puts a twist on the classic brunch dish Eggs Benedict in this yummy recipe from Great British Chefs, using both the white and the brown meat, although we would recommend local Kent crab over Dorset crab any day! Chef Marcus makes his own hollandaise sauce but you could cheat by using one of our ready-made Hollandaise sauce packs.
Crab linguine with chilli and watercress
This is a nice and easy recipe for white and brown crab meat from the ever-lovely Nigella, who also has very sensible things to say about the value of a good fishmonger! Watch Nigella make it in almost real time and find the recipe on her site.