Ab crab!

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

EDP Norfolk - - Inside - Mary Kemp

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

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