(No salt added)

¼ t olive oil                                                                         

100 g broccoli, cut into small pieces

1 onion cut into quarter’s                                            

100 g snow peas, with the tips trimmed

1 t finely chopped ginger                                             

1 stick sliced celery         

125 g diced bean curd                                                   

                                                              ½ t vegetable stock

                                                           1 slice carrot                                                                      

                                                             ¾ cup water

                                                             1 sliced red pepper                                                        

                                                             2T oyster sauce

                                                             1 T soy sauce

Fry the onions and ginger in oil in a wok or pan until soft. Stir in the remaining ingredients and simmer until the vegetables are tender.

Bring the crab claws to the boil in a little salt water for 8 mins.  Allow to cool.  Crack the claws with a mallet and discard the shell, leaving the claws intact.  Use only fresh salad greens which are in season.  Sprinkle any loose crab meat over the salad, together with the dressing, or any flavoured mayonnaise.  Garnish with the opened crab claws.

A delicious vinaigrette dressing

¾ cup sunflower seed oil

2 T olive oil

2 t balsamic or tarragon vinegar

                                                                1 t fresh crushed garlic

                                                                2 t coarse salt

                                                                ¼ t freshly ground black pepper

                                                                1 sprig of parsley

                                                                 Mix together and pour over the salad.

Cooking live crab

The crab is a common salt-water shellfish with four of five pairs of legs and two large pincers.  Most edible crabs have a heart-shaped body.

Live crab should be placed in a saucepan of cold water and brought slowly to the boil.  The crab will be stunned before boiling point is reached and should be cooked for a further 10 – 15 mins.

Lay the crab on its back and remove the legs and claws by twisting them.  Separate the bodies from the shell.  Remove the spongy matter and stomach pouch sand gills from the shell.  Scoop out the flesh.  Crack the pincers and reserve the claws for garnish.

3 T red wine vinegar

½ t salt

¼ t sugar

250 g seedless dates cut into quarters

1 Onion, cut into rings

Combine the vinegar, salt and sugar in a serving bowl and stir until the sugar dissolves. Add the dates and onions. Using a spoon, turn mixture until it is well coated with the dressing.