King Crabs & Oysters Rockefeller

We pride ourselves on the quality of our products at Fish Palace, but this week we’ve been processing some truly luxurious dishes… These peeled king crab claws (paralithodes camtschaticus) are seriously meaty and full of flavour, and used to be given to risky casino players just before a big roll, to thank them in advance for leaving behind so much cash! I remember the first time I ate crab from the shell; I was at Hugh Fearnley-Whittingstall’s River Cottage Canteen in Axminster, and the waitress forgot to bring me a crab-cracker. I sat quietly for about 10 minutes, unsure how one was supposed to access the tempting pink within. Fortunately the waitress returned, fetched the cracker and explained!

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Meanwhile, our head chef Marc has also been rustling up a fantastic batch of Oysters Rockefeller in our kitchen, which you can buy here and simply pop in the oven for 12 minutes. This remarkable dish was created in New Orleans and named after the richest man in America at the time, John D. Rockefeller, due to the richness of the sauce. To make it, Marc whizzes spinach, parsley, onion and tabasco sauce in the blender, and then adds a slosh of Pernod; the traditional recipe uses Herbsaint, but we find Pernod a delicious alternative!

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These are both wonderful treats for a slightly extraordinary supper – why not give them a go?

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2 thoughts on “King Crabs & Oysters Rockefeller

  1. Bad touch Bear

    I’ve never seen such a pretty picture of crab legs before!

    That just made me realize I’m not too sure how much real crab I’ve eaten but I know I’ve eaten a bit of fake crabmeat. (Guilty admission, I like it cause cracking my own crab seem too much a task.)

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    Reply

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