I had two live crabs to do up the other day and these are just delicious. I’ve always been a big crab fan and then getting live crabs coming out from Salcombe, literally around the headland from where our hotel is, its incredible.
Crab is cooked, cracked, flaked, we use every single part of that animal so I’m very mindful of our wastage. We need to use everything, we have such limited resources on our planet that we need to be mindful that we use head to toe of everything. So we make the bisque and we use that in our hake dish, and we make some crab cakes, with a little bit of lemon mayonnaise, fresh white breadcrumbs, bound together and we do an egg flour and breadcrumb around the outside so we have a crispy outer, deep-fried cake, served with a lemon mayonnaise chilled crab, with a few herbs in there. Crème fraiche and we garnish it very simply with a little bit of foraged herbs. There’s a little bit of plantain, some pennywort, some rock sampfire and we finish the crab cake with a little bit of pickled seaweed that we’ve actually been out and picked.
Its Salcombe on a plate – its what Salcombe is famous for. Brown crab – its delicious, and it means I can bring in local produce from the sea shore to the hedgerow, to the wild foods. It brings it all on to one plate and its what South Sands is all about.