Only claws will be enjoyment
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.
Consultant chef Russell Blaikie with Cottesloe Beach Hotel head chef Alan Spagnolo.