|crab boats in Cromer, Norfolk|
I have a huge dislike of 'crab sticks'- processed sticks served in Japanese restaurants, made from white fish flesh faking the taste of real crab. To me, they don’t look or taste anything like it. Only 25-30% of white fish is mixed with egg whites, wheat starch, tapioca starch, isolated soy protein, salt, sugar, sorbitol, crab extract, crab flavouring, then a layer of calcium carbonate (chalk) is applied to give the white colour. As if it wasn’t enough, food colouring is applied to the outside of the mixture to imitate a crab leg. Let’s not fake it.
Just want to make a point here… I made a very simple crab linguine, because the flavour of the crabmeat shouldn’t be overpowered by other ingredients. My friend Nick, who is Italian and a good cook, suggested that I add some anchovies, but I ran out. Well, will have to try it again (as if I need an excuse to indulge in crabmeat, while in season).
The crab meat I bought was (not literally) hand-caught Cromer Crab from the Norfolk Coast.
|in the queue to buy fresh seafood from the Norfolk Coast|
|the dressed crabs that caught my eye|
|they are now in my kitchen|
some of the other ingredients for the pasta
|sautee the chilli and garlic|
|add the wine and let it simmer|
|my real crab spaghetti!|
Linguine with Cromer crab, red chilli and garlic
Crab is a succulent delicacy that is a g
3 tablespoons of extra virgin olive oil
1 red chilli, deseeded and chopped
2 garlic cloves
2 whole dressed crabs, white and brown meat separated
5 tablespoons of white wine
Large handful of coriander leaves, finely chopped
Squeeze of lemon
Capsicum annum, C. frutescens may induce perspiration in cases of fever)
(Allium sativum): Previously mentioned here
Till next week!
Till next week!