Crab

Making these cute little wonton cups is frightfully easy; all you need is a muffin pan and you're good to go. Remoulade or rémoulade is a condiment invented in France that is usually aioli-or mayonnaise-based.

You can use an equal weight of prawns or lobster instead of the crab meat in this salad. Make sure your mango is quite firm, otherwise it will not slice well. Note

Serve this chilli crab with finger bowls and plenty of napkins. Shellfish or nut crackers make breaking the claws easier and a long, narrow seafood fork helps remove the flesh.

This colourful pork and seafood salad is bursting with exciting flavours and textures.

Layout a full afternoon tea spread of little cakes, scones with jam and cream and these divinely spicy crab, avocado and cucumber sandwiches.

With juicy, tender pieces of scallop and crab you'll keep coming back to this spicy warm noodle salad for a flavoursome and quick meal.

As a sea-faring people for most of their history, the Portuguese know a thing or two about seafood and what to do with it, as this Portuguese-style seafood stew demonstrates.

Rich tomato sauce, smoky meat, herbs and cheese ­ the very best of fresh ingredients ­ that’s the Italian way. Put the pot on and let it bubble its way to a delicious infusion of flavours. Note

You need two punnets of baby mizuna for this recipe. Large mizuna leaves can be used instead. Use drained, canned crab meat, or flesh from cooked crabs. You can also buy fresh crab meat from the fish markets. Note