Our wonderful coastline is offering up one of its seasonal treasures now – fresh Cromer crab. MARY KEMP has two great recipes to bring the best out of these quality crustaceans
Shellfish treats from Mary Kemp’s Cromer crab recipes
WITH 90 miles of coastline, Norfolk’s harvest from the sea is as important as the harvest from the land – and both are at the mercy of the weather. The Cromer crab season starts in the spring; this wonderful Norfolk delicacy, known across the world, can be the star of any recipe from a simple salad to a quiche or pasta dish, and is understandably championed by many chefs.
Cromer crabs are renowned for their sweet, delicately-flavoured white meat and their higher proportion of white meat to dark. They live on the chalky, flinty reef that lies just off the Norfolk coastline, where there is less mud than in many other UK coastal locations. The same environment supports a high proportion of similarly clean-living smaller crustaceans, molluscs and bivalves on which the crabs feed. They are thought to be particularly slow-growing, which might allow them to fill their shells with meat more completely and indeed more sweetly.
Above: Crab Thermidor