Last week we teamed up with Food Blogger Lucy Tomlinson who made a selection of delicious dishes from our 100% handpicked Salcombe crab. Lucy's fantastic cuisine ideas have inspired many of her followers to cook a range of her exciting meals and treats during lockdown. She wowed us with some home made, mouth-watering Crab and Avocado Bruschetta Canapes, followed by some delicious, flavoursome Thai Crab Cakes - the perfect dinner party menu if you ask us! She kindly answered a range of questions based on her experience cooking with our exceptional Salcombe crab, along with sending us her recipes if you would like to make these at home. You can see more of Lucy's creations on her Instagram page or by visiting Lucy's website.
I found you could really taste how fresh the crab was through its light texture and unique flavour. It was so delicious that even one of my guests who doesn't normally eat crab has been converted to a Salcombe crab lover!
I find crab goes deliciously well with many fruits and vegetables, and so I would pair the crab with avocado, pomegranate seeds, cucumber, cherry tomatoes and mixed leaves (including a little rocket), topped with pumpkin seeds and dressed with a light mustard dressing. A tip of mine is to keep it simple so that the crab remains the star of the salad!
Brown meat is so rich in flavour that it works perfectly as a Pâté served on plain or even flavoured oat cakes. I also love combining the brown with the white meat as they complement each other perfectly, such as in my delicious crab cakes.
That's a tough one as there’s so many great accompaniments that work perfectly with crab, however I would have to choose avocado as it’s a healthy fat that’s so creamy and light, and paired with Salcombe Crab makes it even more delicious.
Everyone loves a summer picnic, especially when it includes your delicious Salcombe crab! For me a tasty crab baguette with mixed leaves, mayonnaise & cucumber would add to the perfect picnic.
Recipe (Serves 8)
Half a baguette
25ml Sour cream
½ tsp Dijon mustard
Juice of ½ Lemon
130g Crab Shed white meat
50g Crab Shed brown meat
1 garlic clove (skinless)
Purple radish cress (optional)