Shell out for a little crab
A WHOLE crab is on the menu at Clancy’s City Beach.
The restaurant has collaborated with Fremantle-based seafood provider Mareterram to host Crab Shack Thursdays, offering a whole Shark Bay blue swimmer crab complete with a bib and crackers.
Clancy’s City Beach head chef Jack Gledhill said the crab was served with a rich red Thai curry paste, Thai basil, coriander and a steamed coconut bun. Gledhill said the sweetness of the curry paste complemented the crab meat.
“First we clean the crab, take the backs off and clean the gills out and depending on the size, we quarter or half them,” he said. “We blanch them in water, salt and vinegar and cook them in the curry paste.”
Mareterram sales manager Phil Clark said the crabs were caught 1000km north of Perth in Shark Bay.
“We catch them on prawn trawlers and they’re frozen within 30 minutes of being caught,” Clark said.
Norwest Seafood, which is more than 50 years old, has 10 boats catching crabs, prawns and scallops in Shark Bay that Mareterram supplies to Perth restaurants.
Mareterram sales manager Phil Clark with a Thai curry crab dish.