If you have been to Greece, you are probably recognising this dish. You can make either with scampi or with large prawns.
The picturesque fishing port of Brixham on the Devon coast brings in wonderful catches of fish, such as sole and turbot, as well as the more mundane mackerel. lt is also famous for its lobster, crab and scallops. Nowhere else, except in the West Country, would you find the following dish considered a reasonable luxury all the year round.
I love shellfish, but how come the most expensive of them is, at least served au naturel, the most tasteless and boring of them all. Lobster may be regarded as the finest, but hey, give me crabs any day. Here’s a very nice way to serve crabs as a filling starter or lunch – Ted
I’ve been catching freshwater crayfish from I was 6 years old and well up into my years as a grown man. Here in Norway we usually eat them as simply as possible, with freshly baked white bread, mayonnaise, lemon wedges for drizzling and freshly ground pepper. And beer and aquavit or white wine of course. But this recipe looks absolutely worth trying for a bit of change – Ted
A snack recipe found on goodhousekeeping.co.uk
A tasty snack or starter, this tangy crab paté with toasted brioche is perfect for a spring dinner party or the year’s first picnic.
A tasty shellfish cocktail from NewScandinavianCooking
Andreas Viestad (to the left in the thumbnail above) writes: The red king crab, or Kamchatka crab, is a new crab species to Norwegian waters. The only parts eaten on the king crab are the muscles in the legs, whereas on the common crab, we also eat the meat inside the shell. This is a variant of shrimp cocktail made with crabmeat instead of shrimps.