Shell out for a lit­tle crab

Western Suburbs Weekly - - Food - DENISE S CAHILL

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.

Pic­ture: An­drew Ritchie­mu­ni­ d459585

Mareter­ram sales man­ager Phil Clark with a Thai curry crab dish.

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