Fab crab recipe from Mitch Tonks

This recipe for South Devon crab with cumin, lemon and pomegranate shows off South Devon’s top-notch seafood – and comes straight from Mitch Tonks’ kitchen.

South Devon crab is some of the best in the world, and a tour around Devon’s cafes, pubs and restaurants during the season (April-November) sees it featuring on lots of menus in dishes from a simple crab-filled sandwich (lots of butter and a squeeze of lemon for us please), to more unusual dishes such as with pomegranates in this starter or light lunch. You might also like Mitch’s South Devon potted crab recipe, and to read more about South Devon crab here.

devon summer events crab street party dartmouth sIn fact, on August 3 Mitch’s Dartmouth Rockfish is holding its annual Crab Day Festival – a fabulous foodie event with top seafood, live music and special guest Angela Hartnett that makes for great day out (buy tickets here).

 

Crab starter recipe Mitch tonks s

 

Crab with cumin, lemon & pomegranate 

This recipe comes from seafood expert, chef, restaurateur and writer Mitch Tonks.

“If you think crab’s not for you – I urge you to think again,” says Mitch. “This is top quality British crab from Devon, pulled up from the seas hours before you eat it – there’s no better way.

“Right now, the crab is great and we’re speeding towards one of my favourite days of the year in Dartmouth, the annual Crab Festival. On the day we serve it with mayonnaise, bread and salad leaves, and we’re aiming for the best celebration yet with 400+ people seating under a marquee along the South Embankment enjoying this greatest of seafoods.

“If you want to try another way of having South Devon crab try this delicious salad. Good cooking really doesn’t get a lot easier!”

Fresh white crabmeat 200g
Juice of ½ a lemon
Cumin a pinch
Coriander, a handful
Pomegranate seeds
Lemon wedges to serve
Fresh bread to serve

Simply mix the crab meat with the lemon juice and the cumin, and add the finely chopped coriander. Arrange this on a plate and then sprinkle the pomegranate seeds on top. Serve with lemon wedges and good doughy bread.