Flick 'n' Fish with Warren and Di

   PIN Ingredients ▢  300   g   good quality dried linguine   (10.5oz) ▢  1   tablespoon   olive oil ▢  1   large clove   garlic, crushed ▢  ½   cup   dry white wine   (125ml) ▢  1  cup   cherry tomatoes, chopped in half ▢  1   tablespoon   cream (optional)   (notes) ▢  1   teaspoon   sea salt flakes ▢  ½   teaspoon  freshly cracked pepper ▢  ¾   cup   cooked crab meat  (notes) For best results, always weigh ingredients where a weight is provided Instructions   Place a saucepan of salted water over high heat and bring to the boil, then add your pasta. Place the oil and garlic to a frying pan over medium heat, stirring. Once the oil is hot, saute the garlic for about 1 minute but don't let it get too dark. Add the wine and turn the heat up to high. Let it bubble away for 2-3 minutes until the wine has almost totally evap...

  How to cook Blue Swimmer crabs and recipes Steve Davis  |  Posted on   November 20, 2020 After you have had all that fun and excitement of catching your blue swimmer crabs, it is time to cook them up. It is important to keep the crabs alive up to this point and they are best cooked on the same day. It is also handy if you can bring some fresh salt water up with you from the beach when you come in or if not, you will need to add salt to the water for cooking. You can put the crabs on ice or in the freezer for 20 minutes and this will send them dormant before cooking. There are many ways to cook crabs, but the most popular way is to boil them. When you are ready to cook, bring a large pot of salt water to a rapid boil and using tongs, place the crabs, one at a time in the salty water ensuring they are all submerged. Cover and bring the water back to the boil. Once the water has come back to the boil, reduce the heat and simmer for around 6 minutes for medium sized cr...

  Crispy Crab & Avocado Wontons Serves 4 Ingredients: Wontons: 6 ounces cooked lump crab meat ½ tablespoon sriracha hot sauce ½ cup diced avocados 1 tablespoon minced chives 1 teaspoon fresh lime juice kosher salt and pepper to taste 12 wonton skins vegetable oil for frying Tamarind Chili Sauce: 3 tablespoons tamarind juice concentrate 1½ tablespoons fish sauce 1 tablespoon warm water ½ tablespoon lime juice 1 tablespoon palm sugar 1 teaspoon minced garlic 1 red chili, minced finely In a bowl, gently combine the crab, sriracha, avocados, chives and limejuice. Season with salt and pepper. Take one wonton skin and brush the edge of each side with water. Place about 1 heaping tablespoon of the mixture in the center of the skin. Fold the ends of the wrapper together, pinching to seal. Fold the other ends together to make a little parcel. Use your fingers and pinch together all the seams to thoroughly seal. Repeat with the remaining wonton skins. Heat the oil in a heavy bottom pot t...

  https://www.jamieoliver.com/recipes/seafood-recipes/prawn-c TASTY LIGHT BITES DAIRY-FREE   GLUTEN-FREE Ingredients 30 wonton wrappers , (roughly 10cm)  cornflour , for dusting  groundnut oil , or vegetable oil  sweet chilli sauce , to serve  FOR THE FILLING:  1 thumb-sized piece of ginger  1 clove of garlic  1 fresh red chilli  ½ bunch of chives  200 g peeled raw tiger prawns  200 g white crabmeat  2 tablespoons oyster sauce  ½ tablespoon sesame oil  The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our  FAQS TAP FOR INGREDIENTS  Method Peel and finely grate the ginger and garlic, then deseed and finely chop the chilli. Very finely slice the chives and prawns, then place it all into a bowl with the crabmeat, oyster sauce and sesame oil. Mix well to combine. Lay the wonton wrapp...