Seafood Made Simple: Crab recipes you can make in a pinch

"Both delicious, spider crab preparation is a lot more laborious than brown crab with a lower yield of meat but produces stunning deeply flavoured stocks, bisques and sauces."

Crab Cocotte. Picture: Chani Anderson

Summertime in Ireland boasts such wonderful ingredients, it’s the most enjoyable time to be working in a restaurant. 

Eagerly awaiting each delivery from local growers and boats, the menu writes itself.