Wild Food by Jane Eastoe

Author:Jane Eastoe [Eastoe, Jane]
Language: eng
Format: epub
ISBN: 978-1-907892-65-3
Publisher: Pavilion Books
Published: 2008-11-14T16:00:00+00:00

Leave cockles for 24 hours to purify in salt water, as detailed on page 49. Cook for four minutes in salted water and separate from their shells. Put some olive oil into a pan, gently fry a finely chopped onion with a few cloves of garlic. Add the cockles along with a couple of glasses of white wine, some cream and a handful of finely chopped parsley and serve hot.

EDIBLE CRAB (Cancer pagurus)

The serious heavyweight specimens are found at sea, but younger crabs are plentiful and easy to find if you look under stones. Please don’t take small crabs – there are restrictions as to the precise size you are allowed to take away and this varies according to the location. EU regulations state that crabs must be a minimum of 140mm (5½in) carapace (main shell) length, but in Cornwall the UK size for male edible crabs is set at 160mm (6¼in). It is important to establish what size of crab you can harvest locally. Similarly you need to determine the numbers that you are allowed to take: once again the amounts can vary from area to area, from a limit of five lobsters and 25 crabs to one or two lobsters and ten crabs.

DESCRIPTION: Edible crabs have a flat and smooth red-brown shell, the edge of which is crimped like a pie crust. The claws have black tips. See below for illustration.

SEASON: Crabs, like lobsters, can be found throughout the year, but hunting in winter is miserable, so stick to the warmer months.

WHERE TO FIND: Put on a pair of boots, head out at low tide and turn over rocks – the crabs will be beneath them.

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