• Lucy Tomlinson

Crab Shed Salcombe ex Lucy's Lunches

I teamed up with Crab Shed Salcombe who sent me some amazing 100% handpicked Salcombe crab. WOW! I have to say this is the tastiest crab I've eaten! Available to purchase on their website https://www.crabshed.com or if you are down in Salcombe why not visit their restaurant overlooking the harbour.

Crab and Avocado Bruschetta Canapes

Recipe (Serves 8)


Half a baguette 25ml Sour cream ½ tsp Dijon mustard Juice of ½ Lemon 130g Crab Shed white meat 50g Crab Shed brown meat ¼ fennel ½ avocado 1 garlic clove (skinless) Purple radish cress (optional)


  1. Slice your baguette into small bite sized chunks, place on a baking tray with a drizzle of olive oil on each and bake for 10 mins or until golden at 180.c.

  2. Pour 25ml of sour cream into a small bowl with ½  heaped tsp Dijon mustard, juice of½ lemon, salt and pepper, give it all a good mix.

  3. Weigh out 130g white crab and 50g brown meat, add in with the mustard mix and combine well.

  4. Dice ¼ fennel into fine pieces and add into the mix.

  5. Dice your avocado into small chunks and add to the mix, folding in.

  6. Season to taste. You may want to add more mustard, lemon or salt and pepper here.

  7. Once your bread is golden take out the oven and whilst warm rub your garlic clove)over all the toasted baguettes to infuse.

  8. Using two teaspoons shape the crab mix into a quenelle or just spoon onto each toasted slice and serve with the fennel tops (green sprigs present on the fennel) and radish cress (optional)

Thai Crab Cakes served with a mango salsa, charred asparagus, watercress & spinach pure

Recipe (Serves 4)


310g Crab Shed white crab meat

380g Crab Shed brown crab meat

100g Breadcrumbs

2 Large eggs

25g Plain flour

3cm fresh ginger, peeled

2 red chillies, deseeded

6 spring onions

¼ tsp cayenne pepper (optional)

Large bunch coriander

1 lime

80g Watercress

16 Asparagus    

Drizzle sesame oil

75ml Vegetable oil

½ mango

¼ red onion

6 cherry tomatoes

5cm cucumber

1 tbsp Fish sauce

1 tbsp apple cider vinegar

½ avocado

Large handful spinach

1 Lemon zest and juice

Dill to serve


  1. For the mango salsa finely chop the mango, red onion, cherry tomatoes and cucumber, add to a small bowl with 1 tbsp fish sauce and 1 tbsp apple cider vinegar, mix and set aside to infuse.

  2. Finely slice the ginger and chili, add to a small blender to make a paste, a pestle and mortar works well if you don’t have one!

  3. Weigh out your crab and put in a large mixing bowl, add in the paste, finely chopped spring onions, large bunch of roughly chopped coriander, 1 egg, 50g of the breadcrumbs, salt and pepper and combine well.

  4. Make into 8 equal patties and place on a tray to chill in the fridge for 30 minutes.

  5. For the spinach puree, add to a blender, ½avocado, handful spinach, zest and juice of 1 lemon, drizzle olive oil, salt and pepper (You may need to add a little water to loosen).

  6. Beat the remaining egg in a bowl with 1 tbsp water. Add the plain flour to a plate. Add the remaining 50g breadcrumbs mixed with ¼ tsp cayenne pepper to a separate plate.

  7. Dredge the crab patties in the flour, egg then breadcrumbs (shake off any excess and set aside until all patties are coated.

  8. Trim the ends of the asparagus and discard, fry in sesame oil on a high heat until charred. Cut the lime into 4 wedges.

  9. Whilst the asparagus is cooking add the vegetable oil to a large frying pan on a high heat, add the crab patties when hot and fry for 3-4 mins until golden on each side.

  10. Serve up 2 crab cakes per person with 4 asparagus each, 2 tbsp of mango salsa, 1 tbsp spinach puree, handful of watercress, lime wedge and dill.

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