RECIPE FOR SHELLFISH RECIPES

Steps:

• Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
• Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately. 
• Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

Steps:

• 1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
  3. Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
  4. Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
  5. Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
  6. Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
  7. Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
  8. Dot and spread the mash evenly over the top of the fish and grated veg.
  9. Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.