Fire up the barbie because it’s time to make the easiest squid going round – all topped off with salsa verde and a squeeze of fresh lime.

Ingredients

• 4 large Australian Squid, cleaned
• 1kg baby potatoes, scrubbed 
• 50g butter, cubed
• olive oil for brushing 
• fresh lime to serve 
• 1 teaspoon chilli flakes
• 2 tablespoons sea salt 

Salsa verde 

• 2 cups parsley leaves 
• 2 cups basil leaves 
• 2 cups mint leaves + extra leaves to serve 
• 2 tablespoons finely grated lemon zest 
• 1 tablespoon baby capers 
• 1 cup olive oil 
• ¼ cup red wine vinegar 
• sea salt and freshly cracked black pepper

How to

For the salsa verde: toss all the ingredients into a small food processor, season and blitz. Or, you can grab a pre made salsa verde from the shops.

Drop the potatoes into a large pot of salted boiling  water for 8-10 minutes. Drain and place into a serving bowl, top with a few cubes of butter, and once cool toss with a little of the salsa verde.

Preheat the barbecue to a high heat, give your squid a little brush of olive oil and sprinkle with sea salt. Grill the squid and tentacles for 3 minutes each side.

To finish slice the squid into rings, drizzle with salsa verde and sprinkle with chilli flakes and sea salt. Serve with fresh lime, mint and the baby potato salad. Easy As.

It may sound fancy, but this simple pasta dish is perfect for midweek entertaining.

Ingredients

• 250-300g cooked Australian Crab meat – we used Blue Swimmer, but Spanner Crabs would work well too
• ½ cup olive oil
• 2 eschalots, peeled and finely chopped 
• 2 cloves garlic, peeled and finely chopped 
• 500g mixed cherry tomatoes 
• 2 teaspoons sea salt 
• ¼ cup red wine vinegar 
• ½ teaspoon dried chilli flakes 
• 400g linguine 
• 2 tablespoons lemon juice 
• sea salt and freshly cracked black pepper 
• basil leaves,  to serve 

How to

Let’s get cracking. First up, heat the oil in large, deep sided frying pan over a high heat. Add the eschalots, garlic, cherry tomatoes and sea salt, then cook for 4-5 minutes or until tomatoes begin to burst. Add in the vinegar and chilli and reduce the heat to medium. Cook, stirring occasionally for 5 minutes, or until the sauce has reduced.

Meanwhile cook the pasta in a large pot of salted boiling water according to packet directions. Drain and set aside ½ cup of pasta water.

Add the crab meat, lemon juice and pasta water to the sauce and simmer for 1-2 minutes.. Add in the pasta, toss gently to combine and season with salt and pepper. Finish with some fresh basil leaves, and enjoy!

Ingredients

• 15 dumpling wrappers
• 100g Two Gulfs Crab South Australian Blue Swimmer Crab meat
• 1/2 bunch chopped spring onion
• 10g XO sauce (can be found at Asian grocers)
• 1 clove garlic crushed
• 1/2 knob ginger crushed
• 1 tin sweet corn kernels
• 1 teaspoon sesame oil
• 75ml light soy sauce
• 10ml black vinegar
• 1/8 bunch chopped coriander

Method

1. Combine all ingredients except the wrappers in a big bowl and mix until combine, add a pinch of ground white pepper and set aside.
2. Next lay out all the dumpling wrappers on a bench and place a small amount ( around 15g) in the centre of each dumpling.
3. Using a pastry brush wet the edges of the wrapper with water and pull all the sides up till they meet in the middle, crimp the wrapper together until the dumpling is completely sealed, using your finger push the seal of the dumpling until the wrapper Is the same thickness as the rest of the wrapper to ensure even cooking.
4. then place on a tray lined with baking paper and steam for 20-25min until the pro mixture is cooked.
5. Serve with a Soy or Chilli Dipping Sauce.

Ingredients

• 400g Two Gulfs Crab South Australian Blue Swimmer Crab meat
• 1 Packet instant miso soup
• 1 Packet buckwheat or soba noodles
• 2 head bok choy
• 1 package soft tofu
• 1/4 bunch coriander
• 2 spring onions sliced
• Sesame seeds for garnish
• Sesame oil for garnish

Method

1. To start blanch the buckwheat noodles in boiling water until noodles are cooked( see packing for instructions) once cooked drain the water off and cool the noodles by running cold water over them to stop the cooking process.
2. Next make 3l of the miso soup from the packet instructions and keep warm on the stove.
3. Cut the soft tofu into 2cm squares
4. Then place the cooked noodles in the bottom of a serving bowl, top with the tofu and cooked crab meat.
5. Take the bottoms off the bok choy and place int eh hot miso soup or 1 min, then add the bok choy to the bowl and pour the hot miso over the noodles.
6. To finish top with spring onions, coriander, sesame oil & seeds.

Ingredients

• 100g Two Gulfs Crab South Australian Blue Swimmer Crab meat
• 4 eggs
• 1 Red Chili finely chopped
• 1 clove garlic chopped
• 1 small knob ginger finely chopped
• 100 g bean sprouts
• 2 spring onions
• 1/4 bunch mint
• 1/4 bunch coriander
• 50g crispy shallots

Method

1. Firstly crack the eggs into a bowl and whisk until completely combined.
2. Then in a large pan on a medium heat, add some oil and start to cook the chilli, garlic & ginger until slightly coloured and fragrant.
3. Add the crab meat followed by the egg mixture, using a spatula slowly move the eggs around in the pan avoiding the eggs sticking to the bottom and season.
4. Once cooked place one serving plate and top with the bean sprouts, coriander, int and crispy shallots.

Ingredients

• 200g Two Gulfs Crab South Australian Blue Swimmer Crab meat
• 2 punnets heirloom or cherry tomato
• 2 avocados
• ¼ bunch basil
• 1 lemon
• 1 loaf rye sourdough
• Olive oil

Method

1. To start place the crab meat in a bowl and squeeze the juice from ½ a lemon on top, add a pinch of sea salt and mix through
2. Cut the tomatoes in half in another bowl and dress with olive oil and cracked black pepper
3. Then cut the sour dough loaf into 2cm slices and toast until golden brown
4. To assemble top the toasted sourdough with the tomatoes and then the seasoned crab meat
5. Next slice the avocado and place on top
6. To finish, rip the basil leaves and place on the bruschetta and drizzle olive oil on top

Some people find Italian frittatas or Spanish tortillas easier to make than French-style omelettes because they don’t have to be folded, but are finished under the grill instead. If you find this one’s slow to set in the middle, place it into a 180°C oven to finish cooking. Serve it with a green salad, blob of sour cream and sprinkling of chives if you like.

Ingredients

• 500g cooked Crab meat (see notes)
• 8 eggs, lightly beaten
• 1 cup corn kernels
• 2 tbsp chopped coriander leaves
• 1 tbsp finely grated lemon zest
• Salt flakes and freshly ground black pepper, to taste 
• 25g butter 

Method

1. Combine Crab meat, eggs, corn, coriander, lemon zest, salt and pepper.
2. Heat butter in a frying pan until foaming. Add egg mixture, reduce heat, cover and cook until egg is almost completely set. 
3. Meanwhile, heat the overhead grill of the oven. 
4. Place frying pan under grill until the top of the frittata is cooked and golden. Remove from oven – remembering that the handle will be hot.
5. Cut frittata into 4 wedges and serve.

Notes

• Pick meat from 1 x 800g cooked Mud Crab, 2 x 300g cooked Blue Swimmer Crabs or 2 x 400g Spanner Crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland Spanner Crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crab meat is imported and can be quite watery when thawed.
• Alternative species: chopped cooked prawns.