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The pot-caught crab

 

Editor’s

Pick+

Photography: Peter Cassidy

Editor’s Pick: the insiders’ must-haves

05.06.2015

EMMA SLEIGHT

Acting food, wine & flowers editor

The pot-caught crab

At around half the price of lobster, fresh Scottish crab is this summer’s king of crustaceans and ideal for sumptuous alfresco suppers, says acting food, wine & flowers editor Emma Sleight

I first ate crab as a child at the seaside and remember thinking that this strange, exotic-looking creature must surely be the height of food sophistication. Brown crabs thrive in the shallow tides surrounding Orkney’s windswept islands off the tip of Scotland, where the icy waters of the Atlantic and North Sea meet. It’s here that M&S works with Orkney Sustainable Fisheries and WWF to support local fisherman; our whole Orkney crab is caught by one of the UK’s largest brown crab fisheries using traditional pots. We gently cook and part-prepare this prize catch, picking the flesh but leaving the juicy leg meat in its shell for you to crack at home. I’ll be devouring mine on butter-smothered bread with a squeeze of lemon – simply divine.
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“SUCCULENT and full of the
flavour of the sea, Orkney crab
makes a regal feast”

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