IN SEASON: Crab

Official Tasting Notes

provided by George McIvor, Chairman of The Master Chefs of Great Britain

There are more than 4,500 species of crab. Most live in coastal areas of salty or fresh water. They are omnivores as they eat both meat and plants. The crab is an active predator and will feast on mussels, welks and even smaller crabs, they are also known to dig for prey such as razor clams.

Crabs come in a variety of sizes, the smallest, the Pea Crab is only about 1cm long whereas the Japanese Spider Crab can measure up to 3.6m between its claws!

In the kitchen, crabmeat is an extremely versatile product. Crab contains two types of meat, white and brown. The white meat is pale and delicate compared to the dark meat which is richer in flavour. Crabmeat is always a delicious addition to a seafood platter but can be used in anything from crab cakes to the filling for ravioli.

Mike Naidoo

Mike Naidoo, owner of Catch at The Old Fish Market is a champion of sustainable seafood and local produce. Partnering with local fishermen, Mike and his team can not only tell their customers where and when their fish was caught, but usually on which boat and by whom.

Also In Season:

TOASTIES & SANDWICHES

Here at Catch at The Old Fish Market we get the very best local crab –Portland Crab. We use this beautiful ingredient throughout our menu, but our crab toastie complemented with crab bisque for dipping is always incredibly popular.

Dumplings

At the moment a favourite on our tasting menu is the crab dumpling. These steamed dumplings are a moreish way to eat crab, the meat is sweet and the flavour is strong, a real taste of the sea.

BROTH/SOUP

Crab broth, made from the shells and cones of crabs, is rich and unctuous and really adds depth to an otherwise light dish - poured over the crab dumpling.

Pasta

Another favourite is our crab linguine, however we do take this to the next level. In the fishmongers below there is always a surplus of brown meat when the crabs are picked (more white meat is sold over the counter). I’ve never understood this as the brown meat has so much more flavour! We take this excess brown meat and dehydrate it to then blend into a powder. We then incorporate this into the flour used to make the pasta.

5

Donuts

Finally, the crab donut. This is a savoury donut recipe which incorporates the dry brown crab powder into the dough. Then the filling consists of white crab bound with brown crab and piped inside.