July 1, 2020

5 minutes with: Food Blogger, Lucy Tomlinson

5 minutes with: Food Blogger, Lucy Tomlinson

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.  

Five Questions, Five Minutes with Lucy

  • What do you think makes our 100% Handpicked Salcombe crab so special?

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!

  • What would be your favourite ingredients to use to create a delicious summer crab salad?

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!

  • People often choose to cook with white crab, however what delicious dish do you suggest to make with our Brown crab meat?

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.

  • What is your favourite accompaniment to pair with crab and why?

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.

  • What would you make with a packet of our white crab to create an ideal summer picnic?

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.

Lucy's Recipe for Crab & Avocado Bruschetta Canapes

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
¼ fennel
½ avocado
1 garlic clove (skinless)
Purple radish cress (optional)


  1. Slice your baguette into small bite sized chunks, place on a baking tray with a drizzle of olive oil on each and bake for 10 mins or until golden at 180.c.
  2. Pour 25ml of sour cream into a small bowl with ½  heaped tsp Dijon mustard, juice of½ lemon, salt and pepper, give it all a good mix.
  3. Weigh out 130g white crab and 50g brown meat, add in with the mustard mix and combine well.
  4. Dice ¼ fennel into fine pieces and add into the mix.
  5. Dice your avocado into small chunks and add to the mix, folding in.
  6. Season to taste. You may want to add more mustard, lemon or salt and pepper here.
  7. Once your bread is golden take out the oven and whilst warm rub your garlic clove)over all the toasted baguettes to infuse.
  8. Using two teaspoons shape the crab mix into a quenelle or just spoon onto each toasted slice and serve with the fennel tops (green sprigs present on the fennel) and radish cress (optional)

Click here to take a look at Lucy's Thai Crab Cakes recipe>


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The Crab Shed Salcombe restaurant - waterside seafood dining overlooking the harbour