Seafood sensations
  |  First Published: April 2004

AFTER a very hot summer, most of us are looking forward to the cooler months when we start getting an appetite for warm ‘comfort food’. I had some frozen crab meat and a bit of other seafood in my freezer so I decided to thaw it out and head to the kitchen to prepare something delicious.


I’ve used crab and prawns in this recipe but feel free to add scallops and mussels if you wish.


500g crab meat

500g cooked prawns

3 shallots, chopped

1 stick celery, leaves included, very finely sliced

juice of I lemon or 2 limes

4 tablespoons Thai sweet chilli sauce

3/4 cup good quality mayonnaise

3 slices bread

2 tablespoons butter


• Preheat the oven to 350F/180C.

• Place the bread and butter into a food processor and process until the breadcrumb mixture resembles coarse crumbs.

• Combine the crab meat, prawns, shallots, celery, juice, chilli sauce and mayo in a large bowl. Mix gently and thoroughly so that all the ingredients are well incorporated without breaking the lumps of crab meat up too much.

• Grease an ovenproof casserole dish or individual gratin dishes. Spread the crab mixture into the dish (or dishes) and top with a generous amount of the buttered breadcrumbs.

• Bake in a moderate oven for 30 minutes (large dish) or 10 to 15 minutes (small dishes) or until the topping is golden brown.


This chowder is deliciously hearty without being stodgy. There are many ways to accessorise chowders:

with crackers crumbled on top, with crackers on a side plate as an addition to each mouthful of chowder, with generous helpings of garlic toast, or (my favourite) all of the above!


1/4 cup long grain rice

1/4 teaspoon paprika

1/2 onion, very finely chopped

2 tablespoons chopped red capsicum

2 cups milk

2 cups cream

500g crab meat

2 tablespoons butter

2 tablespoons parsley


• Combine the rice, paprika, onion, capsicum, milk and cream in a large saucepan. Cook for 10 minutes or so over a medium heat. Stir frequently to prevent the rice from sticking.

• Gently add the crab and butter to the saucepan. Remove the pan from the heat and stir through the parsley before serving.

To make the garlic toast, simply combine some slightly softened butter, a clove of crushed garlic, some chopped parsley and a tablespoon or two or grated cheese. Spread this mixture over one side of some slices of bread. Pop under the griller to toast until golden brown.

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