Deck to Dinner saw Greg Wallace and a team of nationally recognised, award winning chefs join forces with the fishermen themselves to create a series of 'easy to cook' recipes for what the NFFO calls its 'Magnificent Seven of Sustainable Seafood' ...
The NFFO has teamed up with Nigel Bloxham, chef and owner of Dorset based seafood restaurant, The Crab House Café, to offer these simple and tasty crab recipes.
Spicy Baked Crab
Gently bring the milk to the boil in a small saucepan. Add the onion, bay leaf and cloves, turn off the heat and leave to infuse for 20 minutes. In another saucepan, melt the butter, before adding the flour. Stir continuously until they form a paste or ‘roux’. Continue cooking for 2 minutes. Remove the onion, bay leaf and cloves from the milk and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 minutes, stirring continuously, until the sauce has thickened to your required consistency.
Next, mix the cheese, salt, mustard, white pepper, and Worcestershire sauce into the béchamel sauce. Heat through before stirring in the finely diced red and green peppers, the crabmeat, and leave to cool.
Fill either crab shells or scallop shells with the crab mixture and place on the top shelf of an oven and bake for 12-15 minutes, until golden brown on top. Serve with pitta bread and salad.
Grate the celeriac on the fine grater creating thin strands. Mix together with the mayonnaise, Dijon mustard, and the crabmeat. Season to taste with salt and pepper.
Serve with toast or use a pastry cutter to cut discs out of iceberg lettuce to make mini lettuce tacos, with a dollop of crab remoulade in the centre.
Blend all the ingredients together and then slowly add the oil while still blending until smooth and silky. Adjust seasoning to taste.
Serve with crudities of your choice, for example, deep fried pitta bread or vegetable crudités.
Recipe kindly provided by NFFO