Chilli Crab Linguine

Ingredients:

  • 1 Pack of Seafood & Eat It - White Crab
  • 150g Linguine
  • 150g Cherry tomatoes, halved
  • 1 Tablespoon olive oil
  • 3 Spring onions roughly chopped
  • 2 Garlic cloves, finely chopped
  • 1 Red Chilli, deseeded and finely chopped
  • Zest and juice of 1 Lime
  • Handful of fresh coriander, roughly chopped

Method:

Cook the pasta until tender.

Heat the oil in a pan, add the tomatoes, spring onions, garlic and chilli and fry until fragrant Add the drained Pasta to the pan, add the crab, coriander and lime zest and most of the juice. Stir through for a minute or two until warmed through.

  • Serves 2
  • Ready in 8-10 mins
  • Low Fat, high Protein

Tangy Crab Fried Rice

Ingredients:

  • 1 Pack of Seafood & Eat It - White Crab
  • 1 Red Chilli - finely sliced
  • 4 Spring Onions - shredded
  • 2 Cloves Garlic - sliced
  • Zest and Juice of 1 Lime
  • 2 Tablespoon sesame oil
  • 1 Tablespoon Root Ginger
  • 1 Egg - beaten
  • 2 handfulls of Frozen Peas - defrosted
  • 150g Basmati rice, cooked and cooled
  • 1 Medium Pak Choi, roughly chopped
  • Handful fresh basil

Method:

Heat the sesame oil in a wok or frying pan until hot. Add the chilli, spring onion, garlic and ginger and fry until fragrant.

Add the rice, peas and egg and crab Pak Choi and warm through for 1-2 minutes.

Remove from the heat and stir through the basil and lime.

Spoon immediately into two bowls and garnish with a little basil and spring onion

Crab Cocktail

Ingredients:

  • 1 Pack of Seafood & Eat It - White Crab
  • 1 Teaspoon Tomato Puree
  • 1 Tablespoon Mascarpone
  • Salt and Pepper
  • 1 Shallot
  • Handful of Fresh Dill and Parsley, finely chopped
  • 1 Lemon
  • 2-3 Crisp Lettuce Leaves
  • Olive Oil
  • Brown bread, buttered

Method:

Roughly Chop the lettuce and pop into a mixing bowl, Drizzle a little olive oil and a squeeze of lemon over the leaves and season lightly with sea salt and pepper.

Mix the rest of the ingredients together and pile onto the lettuce,

Garnish with wedges of lemon and serve with butter brown bread.

  • Serves 2

Crab Rosti

Ingredients:

  • 1 Pack of Seafood & Eat It - White Crab
  • 1 Medium Egg
  • 125g Potato - (peeled, shredded and drained of excess water)
  • 1 Teaspoon Worcestershire Sauce
  • 1 Tablespoon Mayonnaise
  • ¼ Teaspoon Mustard Powder
  • 2 Teaspoons Mustard
  • Lemon Juice
  • Handful of roughly chopped Parsley
  • 1 Teaspoon Melted Butter
  • 3 Tablespoons Breadcrumbs
  • Salt and Pepper for Seasoning
  • Pinch Cayenne, Pinch Mace, Pinch Ginger

Method:

Put all the ingredients minus the crab, in a bowl and mix thoroughly till you get a think heavy mixture. Sprinkle the crab in the mixing bowl and gently fold into the mixture until it is fairly well distributed. Mould the mix into six balls, flatten slightly and shallow fry in hot oil. Serve with a few salad leaves for a light lunch, or as a starter.

  • Makes 6 cakes

Ultimate Crab Sandwich

Ingredients:

  • 1 Pack of Seafood & Eat It - White Crab
  • Granary Bread
  • Unsalted Butter
  • Lime
  • Mayonnaise
  • Black Pepper
  • Watercress or Rocket

Method:

Mix the Crab meat with a small dollop of mayonnaise, squeeze in some lime and add some cracked black pepper Spoon onto some butter bread, adding a layer of watercress or rocket.

  • Serves 2
  • Ready in 5 minutes

Posh Baked Potato

Ingredients:

  • 1 Pack of Seafood & Eat It - White Crab
  • 2 Baking Potatoes
  • 1 Tablespoon Crème Fraiche
  • 1 Teaspoon Wholegrain Mustard
  • Handful Chopped Parsley
  • Cracked Black Pepper
  • Juice of half a lemon

Method:

Mix all the ingredients together in a mixing bowl (except the Potato)

Bake the potato as you would normally, 3 minutes in the microwave and 35 in the Oven should give you a good, crunchy skin in a relatively quick time. Take the Spud out of the oven and wrap tightly in a tea-towel. Bash the sides of the Potato to soften the inside, so you get a lovely floury texture. Add a decent knob of butter, then top with the Crab Mixture, and garnish with a bit of chopped parsley. Add a little grated gruyere and pop under the grill if you feel you'd like something a little more lavish.

  • Serves 2
  • Ready in 35 Minutes

Crab & Avocado Crunch

Ingredients:

  • 1 Pack of Seafood & Eat It - White Crab
  • 1 Heaped Tablespoon Mayonnaise
  • 1 Shallot
  • 2 Teaspoons Dijon Mustard
  • Dash Tabasco Sauce
  • Cracked Black Pepper
  • Small Handful of Fresh Tarragon
  • Juice of Half a lemon
  • 1 small-medium Ripe Avocado, finely diced
  • 4-6 slices white bread (sandwich loaf works best)

Method:

Use a rolling pin to roll the bread thin.

Use a pastry cutter to cut 2 circles of bread from each slice. You can mash the leftovers together to make the bread go further. Push these little circles of flat bread into cup cake baking tins so they form a cup shape and pop in a medium hot oven for about 4-6 minutes so they become crisp and lightly browned. Mix the rest of the ingredients together, spoon into the crispy bread, garnish with a sprinkling of chopped tarragon and a light squeeze of lemon

  • Makes 10-12