SHOPPING LIST: Cooking Skills: Fish and Shellfish 2, Chapter 5 (Crab and Shellfish in Depth)

Dressed or picked cooked crab (white and brown meat), sourdough, fresh clams (or frozen clams), cooked or frozen langoustines or prepared lobster tails, dried spaghetti, mayonnaise, mashed potato or fresh breadcrumbs, eggs, plain flour, panko, garlic, red chilli, lemons, butter, parsley, chives, spring onions, rapeseed oil, flaked sea salt and black pepper.

Crab on toast (2 portions)
[ ] 150 g cooked white crab meat
[ ] 50 g cooked brown crab meat
[ ] 2 tbsp mayonnaise
[ ] 1 lemon, zest and juice
[ ] 1 tbsp chopped chives
[ ] 2 thick slices of sourdough
[ ] 1 pinch cayenne or mild chilli powder

Crab cakes (4 portions)
[ ] 300 g cooked white crab meat
[ ] 100 g cold mashed potato
[ ] 2 spring onions, finely sliced
[ ] 1 egg, beaten
[ ] 1 tbsp mayonnaise
[ ] 1 lemon, zest and juice
[ ] 60 g panko breadcrumbs
[ ] 3 tbsp rapeseed oil

Clams with garlic and chilli spaghetti (no wine) (2 portions)
[ ] 500 g fresh clams, soaked in cold salted water for 20 minutes
[ ] 200 g dried spaghetti
[ ] 3 tbsp rapeseed oil
[ ] 3 garlic cloves, sliced
[ ] 1 red chilli, finely sliced (deseed for mild)
[ ] 100 ml pasta cooking water
[ ] 1 lemon, juice
[ ] 2 tbsp chopped parsley

Grilled langoustines or lobster tail with garlic butter (2 portions)
[ ] 6 cooked langoustines, or 2 prepared lobster tails (defrosted)
[ ] 50 g soft butter
[ ] 2 garlic cloves, grated
[ ] 1 tbsp chopped parsley
[ ] 1 lemon, in wedges
[ ] 1 pinch flaked sea salt

For the experiments
[ ] Sourdough
[ ] Grill pan or tray
[ ] A cloth for cracking shells