THE taste of fresh crab is really hard to beat and we have such a wonderful offering of it in this country, especially at this time of year.

Avoid the overcooked, insipid-looking (and often imported) crab meat that you might find in the supermarket fridge and visit your local fishmonger instead where you can buy fresh crab caught in British waters - you won’t be disappointed.

Crab season runs from late spring until November so you’ve got plenty of time to sample the delights!

The most common crab in this country is the brown crab which is caught off the coast of Devon and Cornwall, however, there are several varieties that can be found around the British coast. Cromer in Norfolk is also renowned for its crab and Scottish crabs are highly noted for their flavour: on the whole, you have a great selection to choose from.

If buying a whole crab and cooking it yourself seems a bit intimidating, you can buy it pre-prepared, or ‘dressed’, from your fishmonger or local market.

Dressed crab is great for a fuss-free, tasty supper and perfect for this week’s recipe, which was first introduced to me by my friend Mukesh. This is a lovely seasonal dish that’s full of flavour. Serve it as a light meal or as a dinner party starter.

Although most supermarkets do sell crab I’d advise going to a reputable fishmonger instead, especially if you’re buying a live one, to ensure you get the best quality and freshest produce.

If you do fancy having a go at a whole, live crab be sure to ask your fishmonger for advice on how to prepare and cook it - or give me a call!



(serves 2)

2 medium dressed crabs

1 tbsp coconut cream

1 lime (juice) plus extra to serve

2 tbsp mayonnaise

½ tsp ground cumin

Salt and pepper

Small handful of fresh Coriander

Paprika to garnish

Salad leaves to serve

Place the brown and white crab meat in a bowl with the coconut cream, half the lime juice, half the coriander and a little salt and pepper.

Mix gently to combine. Spoon the crab back into the shells.

To make the dressing, mix the mayonnaise with the remaining lime juice, coriander and the ground cumin.

Place a spoonful of the lime mayonnaise on top of the dressed crab and sprinkle with a little paprika. Serve with a few salad leaves and a wedge of lime.