Crab salad with deep-fried crab ‘bon bons’ and smoked bacon aioli

By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 500g/1lb 2oz crab shells, broken up 1 carrot, chopped 1 fennel, chopped 1 onion, chopped 1 celery stick, chopped 500ml/18fl oz chicken stock 50ml/2fl oz olive oil 2 tbsp moscatel vinegar salt and freshly ground black …

Heritage tomato and crab salad with tapenade and herb flatbreads

By Freddie Forster From Saturday Kitchen Ingredients For the tapenade and herb flatbreads 200g/7oz strong white flour ¼ tsp sea salt flakes 7g sachet dried yeast 180ml/6fl oz warm water 1 tbsp olive oil 3 tbsp black olive tapenade handful finely chopped …

Stuffed squid with crab in a lemongrass broth

By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped 1cm/½in fresh root ginger, peeled and finely chopped 1 tbsp chopped fresh coriander stalks 6 cherry tomatoes, roughly chopped 4 lime leaves 2 tsp tamarind paste 2 crab shells 2 …

Pan-fried red mullet, baked pink fir potato, crab and saffron aioli

By Bryn Williams From Saturday Kitchen Ingredients For the potatoes 2 pink fir potatoes 1 lemon, juice only olive oil, for drizzling 2 cooked crab claws, meat picked, shells discarded 1 tbsp finely chopped sea parsley salt and freshly ground black pepper …