As a charity MCS relies on your generous support

Donate

MCS Home

Good Fish Guide

Fish of the month recipe for Crab, brown or edible

Baked crab with brown crab butter

Baked crab with brown crab butter

Skipper's Tip - use the brown crab as butter on the toast then top with a generous spoon full of the creamy crab mixture and enjoy.
 

Ingredients

Crab mixture 30-35g of finely chopped onion
15g to 20g of butter
2½ teaspoons of lemon juice
½ teaspoon of mustard
½ teaspoon of horseradish
85ml of double cream
220g of white crab meat
45g grated cheese
30g bread crumbs
Small amount of chopped parsley
Salt and pepper
Brown crab butter Brown crab meat from one crab
Double cream (amount depends on consistence of the brown meat - down to personal taste)
½ teaspoon horseradish cream

Serves 2

Preparation

Saute the onions in the butter till nice and soft but not coloured. Then add the mustard, horseradish and lemon juice, Stir together while adding the cream. When the sauce is combined add the white crab meat and stir in, and warm through. Add a pinch of salt and pepper to taste if required.

For the brown crab butter, place the brown crab meat into a food processor with the cream of horseradish and turn on. While blending add the double cream until the required consistence is reached. I like a thick mayonnaise consistency.

Serve with warm granary toast.

Cooking

Place the mixture in the clean crab shell and bake in the oven for 8 minutes at 180 degrees C.

While that is cooking mix together the cheese, breadcrumbs and parsley. When the crab is cooked remove from the oven and cover the baked crab with the breadcrumb mixture and place under a hot grill until golden.

Back to fish calendar Download the goodfishguide

Return to top of the page Return to top

Alan Steer

Alan Steer

My Name is Alan Steer, owner/ Skipper of a 45ft traditionally built wooden crab fishing boat called the Superb-us based in the port of Dartmouth, South Devon.

I am a third generation crab fisherman from the small fishing village of Beesands which is positioned to the southern end of Start Bay. I started fishing with my father whilst I was still at school and by the age of 14 I had 20 pots around the shore near to Start Point. When I left school I joined the youth training scheme of the time for young fishermen, and spent my time over the next couple of years between college at Falmouth and at sea on my Father's boat. When I completed my college course I started working full time on the family boat. In 1997 my Father retired and I took over the day to day running of the business and skippering the Superb-us.

My connection with seafood

I have always had a strong passion for everything to do with the sea, I think its been bred in to me over generations. When I am not out on the Superb-us working strings of crab pots you can find me in my small beach boat diving for scallops or rod and line fishing for Bass. All these things help with my second passion, cooking, and especially cooking seafood. I believe in keeping my dishes simple and letting the true flavours of the fish and shellfish shine through. But the key to this is using the freshest ingredients.

The area in which I fish is called the IPA (Inshore Potting Agreement). This is the same area that my father and grandfather fished. The IPA covers an area from the East of Dartmouth to the west of Salcombe and extends out to the 6 mile limit in places. This area started off with a gentlemen’s agreement in the early 70s between the crab fishermen and the mobile gear boats and, more recently, was covered by a byelaw and has now been incorporated in to the Skerry’s Bank Marine Conservation Zone (MCZ), showing that the management and fishing methods used by the inshore crab fleet have been recognised as protecting the IPA in an environmentally friendly way and the importance of this area for protecting other fish stocks.

Why sustainability is important to me

Sustainable fishing is key to the long term future, not just for ourselves, but for future generations. Here in our South Devon fishery we have always used best practice to achieve this. I am currently sitting on the steering group for "Fishing into the Future" and also working closely with members of the GAP 2 project who have been going to sea with us for the past twelve months collecting data on crab stocks and migratory patterns to help us understand and manage these stocks in an ever increasing sustainable and environmentally friendly way.  


The MCS website uses 'Cookies' to enhance your web experience. Please read our data and cookie policy.
If you do not wish to use cookies please read how to disable cookies. Don't show this message again