A very popular Thai street food dish which can be served as a main or alongside other thai seafood dishes instead of steamed jasmine rice.The crabmeat could be swapped with prawns or squid. Its from ” Thai made Easy” by Yul Miles.
On a recent trip to Mexico I dined out on Tacos a lot. I discovered that they could come in a variety of forms- sometimes with a soft tortilla, sometimes a crispier shell and sometimes wrapped. I never knew which version I was going to get, but they were all delicious. I particularly enjoyed them in a small cafe in Merida- it looked nothing from the outside but the Tacos definitely were up there with the best. These are from ” The Road to Mexico” by Rick Stein and make a great starter.
This is a famous recipe from Trishna Restaurant in Kala Ghoda, Mumbai. I found it in ” Kricket” by Will Bowlby
A rich and creamy Vietnamese soup from ” Vietnamese made Easy” by Thuy Diem Pham. She descibes it as her quick and easy version of Bánh Canh Cua Nuóc Côt Dùa.
A simple English crab recipe from Rick Stein’s ” Seafood Lovers Guide”.
I recently had some of the best fresh crab i had eaten in Bridlington, Yorkshire but Cornish crab is equally good. Fresh crab is at its very best from April to October and this recipe from ” Sea and Shore” by Emily Scott is a simple but delicious way to serve it.
A delicious twist on this Italian classic dish from Diana Henry.
American crabcakes, a favourite recipe from ” Fish” by Sophie Grigson and William Black. Serve hot from the pan with coleslaw and lemon wedges, and have a bottle of Tabasco on the table.
A very rich recipe for a starter, lunch or supper from Diana Henry. Serve with plenty of toast and a green salad.
A favourite recipe for crab from Delia Smith’s ” Summer Collection”.
Fresh Crab is without doubt my favourite shellfish so I am always looking for new ways to cook it. This is a Portuguese way from the definitive ” North Atlantic Seafood” by Alan Davidson.
A Spanish way with crab from Elizabeth Lambert Ortiz’s ” The food of Spain and Portugal”.
This is from ” Fish” by Sophie Grigson and William Black.
A little messy to eat, but this recipe from Das Sreedharan is well worth the effort.
