Plaice stuffed with crab

Mix together soft cream cheese with white crab meat and a few chopped chives. Season the mixture with black pepper. Put a spoonful of the crab mixture at the end of a plaice fillet and roll the fillet up around the crab and secure with a cocktail stick. Put the rolled plaice fillets in an oven proof dish and pour over 100ml of white wine and 100ml of stock.

Bake in the oven for approx 25 minutes until the plaice has cooked through. Add 100ml of double cream for the last 5 minutes of cooking time.

Serve with lemon wedges, potatoes and green veg.

Crab and Champagne risotto

It looks quite unappetising from the photo but it tasted a lot better than it looked! I know that Italians tend not to mix seafood with cheese in pasta and risotto dishes but the parmesan really suited this dish.

Ingredients (serves 2):

150g cooked white crab meat

1 cup full of risotto rice

1 glass of champagne

approx 200ml veg or fish stock

1 leek

1 clove of garlic

4 shallots

a handful of mushrooms

approx 50ml single cream

a handful of grated parmesan

salt and pepper

small knob ofbutter

• Peel and finely dice the shallots, garlic and leek. Heat the butter in a non stick pan and add the diced veg
• Finely chop the mushrooms and add those once the shallots/leek/garlic have softened
• Once the mushrooms have been cooking for about 5 minutes, add the rice and stir it through
• Alternate adding a splash of champagne and then stock into the pan. Keep adding liquid every 5 minutes or so as the rice soaks it up
• After 20 minutes or so the rice should be tender. Add the cooked crab meat and stir through the rice. Add the parmesan and a swirl of cream towards the end
• Season to taste and serve with a glass of champagne of course!

Spaghetti with crab, chilli and watercress

Ingredients (serves 2):

spaghetti
fresh cooked crab (As much as you like/can afford! We used white meat only)
1 chilli, chopped
1 clove of garlic, crushed
1/2 a bag of watercress
olive oil
1 lemon
salt and pepper

• Cook spaghetti in boiling salted water
• Meanwhile fry the chilli and garlic in olive oil, add the crab and watercress for the last 3-4 minutes to warm them through and to wilt the watercress
• Add the drained spaghetti to the crab and watercress mixture, season with salt and pepper and dress with extra olive oil and lemon juice to taste