Crab cakes with Courchamps sauce
By Jane Baxter From Saturday Kitchen Ingredients For the crab cakes 100g/3½oz ricotta 1 free-range egg 1 garlic clove, finely grated…
Crab wontons with aromatic crab broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the aromatic crab broth 600ml/20fl oz chicken stock 300g/10½oz crab shells,…
Crab with glazed béarnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab 250g/9oz freshly picked white crabmeat 1 lime, juice only ½ tbsp finely…
Crab scones with fennel slaw
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab scones 360g/12½oz plain flour 20g/¾oz baking powder 100g/3½oz…
Crab pancakes
By Tom Kitchin From Saturday Kitchen Ingredients For the pancake batter 120g/4½oz gram flour 2 tsp olive oil pinch salt vegetable oil,…
Baked crab with cheesy crumb topping
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 shallot, diced 1 garlic clove, finely chopped 2…
Crab salad with deep-fried crab ‘bon bons’ and smoked bacon aioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 500g/1lb 2oz crab shells, broken up 1 carrot, chopped 1 fennel,…