Articles & Recipes

Use our ready-made Seafood Sauce to whip up these luxurious mini-bites in minutes! Serves 10 as part of a buffet-style spread.

Celebrate local crab at its wonderful best with this rich, delicious quiche.

If you’re a fan of our Lobster Thermidor, why not try this delicious crab-centric version? Rich, creamy and packed with flavour, it’s delicious served with fresh bread for mopping up every last bit! Serves 4 as a starter.

Whether it's a quick side dish, light lunch or a delicious dinner cooked for family or friends, fresh crab is the perfect way to add a little luxury into your dishes. The crab on the Greendale Farm Shop fish counter is the perfect addition to your meals and it's super-fresh because it’s caught locally by the Greendale fishing fleet. Find our 5 favourite ways to use it below:

There are a few steps to this recipe, but it is still pretty straightforward. The end result is a luxurious, velvety bisque that tastes delicious and won’t break the bank, as it’s made with brown crab meat.

Add a little luxury to your jacket potato with our lovely, locally-caught crab.

This rich, satisfying risotto is a great showcase for our lovely, locally-caught cooked crab.

Another tasty recipe from Local chef Mitch Tonks. Pasta & seafood is an absolute favourite of Mitch's and using Greendale's local Lyme Bay Devon crab you can’t go wrong, it’s a crowd pleaser any time of the year.

As featured on our 'From Boat to Plate' films, below is Michael Caines delicious Crab ravioli with lemongrass and ginger sauce recipe. Serves 4.

Perhaps not quite the same as the Patties loved by a certain undersea-pineapple-dwelling children’s character (though you can always tell your kids he sent the recipe, if it helps!), these delicious little burgers make a lovely, light summer lunch. Serves 4.

This blog post accompanies the last in our trilogy of films tracing the journey of Greendale crab and lobster from sea to chef.

Part 2 of our trilogy of films - From Boat to Plate - focuses on the Fishmongers. On a recent visit to Greendale Farm Shop, Michael Caines speaks to James the fishmonger about the importance of using local ingredients, noting freshness, seasonality, food miles, good value and a positive impact on the local economy as key factors.

We’ve teamed up with local chef, Michael Caines MBE, to make three short films. The films tell the story behind our delicious Lyme Bay crabs and lobsters, from the moment they're caught by our fishing boat, the Becci of Ladram, to Michael's finished dish, cooked and served at his prestigious Lympstone Manor restaurant.

Cracking a whole crab may be something of a labour of love, but the delicious brown and white meat is a reward well worth waiting for! Watch how we crack a crab.

At Greendale Farm Shop, we know the crab on our fish counter is super-fresh because it’s caught locally by the Greendale fishing fleet. This simple, fuss-free recipe comes highly recommended by Dave, the Farm Shop Fishmonger, as a delicious way to enjoy crab. Serves 2.

Crab is in season in the UK from April until about November, so you can eat it all summer long! This simple recipe uses zesty lemon and the lightness of mayonnaise to complement the salty deliciousness of the crab meat. Serves 4.