James Martin Seafood recipes Crab, Lobster, Oysters…
- ‘Scampi’, chips and tartare sauce
- Apple and filo tart with scallops and bacon salad
- Artichokes with scallops and beurre blanc
- Beer-battered oysters with watercress and red onion salad
- Bouillabaisse with seared squid
- Brown shrimp and broad bean risotto
- Butterflied Madagascan prawns with a Goan curry sauce and a spinach salad
- Cauliflower and chorizo risotto with seared squid
- Cauliflower risotto with scallops
- Chargrilled octopus with an artichoke salad
- Chargrilled squid with creamy ponzu dressing
- Chilled melon soup with langoustines and mint
- Chilli lobster spaghetti
- Chilli tomato pizza and lobster calzone
- Coconut crab with stone bass
- Crab and sweetcorn beignets with celeriac soup
- Crab cakes and buttered crab claws with buttered spinach and chilli jam
- Crab churros with chilli jam, dressed crab and lime mayonnaise
- Crab croquettes with poached egg and wilted spinach
- Crab dim sum, prawn wontons, duck spring rolls with tamarind and vegetable dipping sauces
- Crab rarebit with fries and a Little Gem salad
- Crab soufflé with radish, baby spinach and rocket salad
- Crab spring rolls with crab cakes and watercress
- Crab tortellini with parsley and pea broth
- Crab tortellini with spring vegetables, crab sauce and chive oil
- Crisp breadcrumbed squid with creamy ponzu dressing and Chinese leaf salad
- Deep fried soft-shell crab with aioli and a watercress salad
- Deep-fried langoustines and mussels
- Deep-fried oysters with Kilpatrick dressing and onion and mouli pickle
- Dover sole with shrimps and steamed asparagus
- Dover sole with watercress and crab butter
- Easy lobster thermidor with tempura greens
- Fillet of lemon sole with kale and crab butter sauce
- Garlic and chilli king crab with steamed rice
- Goan lobster curry
- Goan-style lobster with chips
- Gratinated scallops and lobster
- Green tomato chutney with deep-fried squid and tomato salad
- Grey mullet with langoustine ravioli, broad beans and micro cress
- Hazelnut butter grilled scallops with salad
- Homemade linguine with a mussel and tomato sauce and pesto
- Homemade linguine with lobster sauce
- Indian deep-fried soft-shell crab with lime pickle
- Langoustine scampi with lemon mayo
- Langoustine soup
- Langoustines with Little Gem salad
- Lemongrass crab risotto
- Lemongrass squid with mango
- Lobster and scallops with ginger chutney and sauté green vegetables
- Lobster and sea bass with carrot julienne
- Lobster ravioli with lobster sauce
- Lobster ravioli with sautéed courgettes and leeks
- Lobster salad with Thai crab and lobster cakes and sweet chilli sauce
- Lobster Thai curry with butter basmati rice and coriander cress
- Lobster Thai red curry with pad Thai
- Lobster thermidor and Caesar salad
- Lobster thermidor with chips
- Mackerel fillet with dressed crab, pickled vegetables and herb oil
- Marinated prawns with roasted lemon mayonnaise and asparagus
- Mussel and sweetcorn soup with foccacia, tomatoes and dill
- Mussel pie
- Mussel soup
- Mussel, fennel and saffron broth
- Mussels marinière
- Pan-fried Dover sole with a shrimp and caper butter sauce and wilted spinach
- Pan-fried halibut with late summer vegetables and mussels
- Pan-fried halibut with sprout tops and a cockle, mussel and clam sauce
- Pan-fried plaice with crab and samphire
- Panko-coated squid with palm sugar and coriander pesto
- Parsnip soup with mini crab beignets
- Parsnip soup with spinach and scallops
- Pea and marjoram risotto with chargrilled baby squid
- Piri-piri prawns and harissa couscous
- Prawn and langoustine cocktail
- Prawns with a fresh tomato sauce, spaghetti and a langoustine shell foam
- Razor clam gratin with sauce vierge
- Razor clam, leek and brioche bake
- Roasted barramundi with brown shrimps, violet artichokes and mash
- Roasted lobster with stewed sprouts
- Salt and pepper breaded squid with chilli dip and coriander salad
- Salt and pepper chilli squid with pak choi
- Salt and pepper deep-fried squid with yuzu mayonnaise and spring onion salad
- Scallop ravioli with seared scallops and white wine sauce
- Scallop soufflé with a shellfish sauce, lobster, langoustine, clams and mussels.
- Scallops Flintoff
- Scallops in the shell in puff pastry
- Scallops in their shells with fennel and herbs
- Scallops with a champagne sauce
- Scallops with pickled vegetables, mango jelly and lime and chive sauce
- Seared scallops with bacon, Jerusalem artichoke purée and crushed peas
- Shellfish nage with baby vegetables
- Shellfish sauce vierge with fried cod and sautéed courgettes
- Shrimp ravioli with shrimp and tomato sauce
- Singapore chilli crab noodles
- Singapore chilli king crab with egg fried rice
- Sole meunière with brown shrimps
- Spiced mussel soup
- Squid and brown shrimps with salt cod croquettes
- Squid with black bean sauce
- Stewed octopus with herb tabbouleh
- Summer vegetable soup with mussels
- Sweetcorn soup with crab and soured cream
- Tempura oysters
- Tempura squid and prawns with coriander salsa
- Teriyaki prawns, prawn and pork dim sum and prawn toasts
- Thai coconut mussels
- Thai green curry with scallops
- Traditional potted shrimps
- Turmeric-spiced prawns with omelette pilau
- Vermicelli-wrapped prawns with lemon basil mayonnaise
- Vietnamese-style scallops with papaya salad
- Warm smoked lobster salad with radish, and a lime vanilla mango dressing
- Whole roasted sea bass on a bed of tomatoes and black oilves, with crab croquettes
