It is that glorious time of the year, everybody - Crab Season. Our friendly clawed crustacean is in abundance and its meat is sweeter and more delicious at this time of the year than any other.
To celebrate the joys of the mighty British crab, we have dedicated four weeks to serving sumptuous and exciting crab dishes created by Ed, using the freshest live crab delivered to us overnight from Weymouth.
Each week, Crabstock will feature a new crabilicous dish, starting with Chilli and Garlic Crab - one of Ed's favourite dishes to come out of Singapore. A 1.5 pound Dorset deep water crab will be served in a wonderfully sticky, sweet sauce - perfect getting in there with your fingers and eating with absolute abandon!
We will continue on our crabby travels, making a splash into Creole cooking with Crab Beignets, served with crispy greens and Creole-style remoulade - these are great washed down with an ice cold beer. We will then head up to Maryland for authentic crab cakes with all the trimmings, which will make a heavenly match with a glass of fizz or French lemonade. Finally, we plan to head back home to West Country shores for Velvet Crab Sauce, a soup made of little velvet green crabs, and served with pickled sweet crab, BBQ cucumber and samphire.
Our very own shores have so much amazing produce to offer and we intend to make the most of it, which, as it turns out, makes for a wonderfully gluttonous few weeks for us all! We invite you to join in the festivities with us and #CatchCrabs at Randall and Aubin.