Only claws will be en­joy­ment

Western Suburbs Weekly - - Food - ROSANNA CANDLER

TOSS out the fancy nap­kins and cut­lery — for the au­then­tic crab din­ner ex­pe­ri­ence, you have to get your hands dirty, says Cottes­loe Beach Ho­tel (CBH) head chef Alan Spag­nolo.

Seafood lovers across Perth will head to The Beach Club pav­il­ion at CBH for the Crab Boil on March 19.

Held dur­ing the Crab Fes­ti­val this month, Cottes­loe’s spe­cial long ta­ble din­ner will make the most of WA’s crab sea­son and fea­ture fresh Man­durah crabs.

“Ex­pect a hands-on, messy, communal crab feast,” Spag­nolo said.

“This is a meal best shared with friends, so we’ll be pro­vid­ing bibs and mal­lets on the night.

“Hun­dreds of crabs will be laid be­fore the guests to smash, rip and in­dulge on.

I think there will be lots of chat­ter, clink­ing of glasses and laugh­ing as peo­ple get stuck into the crabs. Af­ter all, it’s meant to be fun.”

Con­sul­tant chef Rus­sell Blaikie has cre­ated a spe­cial chilli crab dish de­signed to share for all events dur­ing the Crab Fes­ti­val, in­clud­ing crabthemed menus at the Tradewinds Ho­tel, Ho­tel Rot­tnest and Nor­folk Ho­tel.

Pic­ture: An­drew Ritchie­mu­ni­ d434737

Con­sul­tant chef Rus­sell Blaikie with Cottes­loe Beach Ho­tel head chef Alan Spag­nolo.

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