Singapore Chilli Crab at The Seafood Restaurant

I am grateful for this review from Steve Counter who recently enjoyed this dish (and others) at Rick Stein's Seafood Restaurant in Padstow.   I remember a demonstration on how to prepare this crab when I attended the  Rick Stein Seafood School several years ago.

'I have to say that choosing a main course at Rick Stein's Seafood Restaurant was nearly an
impossible task as I would quite happily eat them all. However after 15 minutes deliberation I plumped for the Singapore Chilli Crab.

Well what to say - if you like working hard for your food then this is a must. When your course arrives you must have well over a kilo of what can only be described as gorgeous, full flavoured whole crab with so much white meat, all stir-fried with garlic, ginger, chilli and coriander. Every mouthful was a good as the next, superbly cooked and totally amazing. Wow, wow wow.'  
Steve Counter 6/10/2012

Mussel Chowder at the Bluebell, Cocking

 Sarah and I went to the Bluebell at Cocking (2 miles south of Midhurst ) for lunch this week. I had the mussel chowder which had been prepared in the traditional clam chowder way but using rope grown mussels (Mytilus edulis) from Shetland.  The blend of mussels, potato, leeks, and cream, all perfectly seasoned, was absolutely delicious and the service was friendly and efficient.  We will return for dinner soon so watch this space for more reviews. Seafood chowder is a favourite of mine having eaten it many times on work trips to Woods Hole Oceanographic Institution in New England.  Also clam chowder was the first dish I prepared when I attended the Rick Stein seafood cookery school in Padstow.