A true family run business, Favis of Salcombe’s history dates back to 1972, and is currently being run by 4 of the Favis family at the core, along with a 5th Favis who is starting out as a fresh young fish, straight from school as the Favis apprentice.
We have been delighted to share their progress and news as well as a recipe before so Favis of Salcombe recently sent me some of their fantastic crab meat in order to recreate one of their recipes and give my verdict.
Like many food and drink businesses in Salcombe, their name is synonymous with quality – in their case, Crab and Lobster. Their crab is hand picked by a team of 7, with plenty of their product being exported to China and in high demand and of course supplied to great restaurants near and far. Whilst a healthy export portfolio is great for a British business, more of us UK islanders should eat this beautiful shellfish and not be scared of what to do with it. The brown meat may be too rich or intense in crab flavour for some (although hubby eats it like pate, on a bit of bread or cracker), or perhaps the colour puts you off, but the white meat is sweet and delicate yet slightly meaty.
Originally I was going to go with their crabcake recipe, but I then saw this recipe of theirs and decided this would be a delightful Saturday dinner to cook for us at home. I happily cook with dried pasta at home, but in this instance I used fresh pasta as I thought it would just elevate the meal, and I aslo changed to linguine as I prefer a slightly wider pasta ribbon – do whatever suits you!
Favis of Salcombe Crab Spaghetti – Serves 4
What You Need:
For the crab spaghetti
200g dried (or 500g fresh) spaghetti
3 tbsp olive oil
2 garlic cloves, crushed
175ml white wine
juice of 1 lemon
2 red chillies, de-seeded and finely chopped
450g white crab meat
100g Parmesan cheese, grated
For the gremolata
120g fresh sourdough breadcrumbs
¼ tsp crushed sea salt
1 garlic clove, crushed
2 tbsp flat leaf parsley, chopped, plus extra for garnish
finely grated zest of 1 lemon, plus extra for garnish
It was so yummy, the silky smooth pasta, tasty sweet crab and the added texture thansk to the gremolata – this dish has it all and was a real treat.
Like anything food related, if you’re not quite sure how to attack the whole animal, just ask the experts. So if you’re not sure how to deal with a whole crab, or not particularly keen on the brown meat, don’t worry – you can buy crab any which way on Favis of Salcombe website as well as incredible blue lobster.
Thanks to Favis of Salcombe for the inspiration and the top class Devon crab meat. We posted a Favis of Salcombe Summer Crab Burger recipe earlier in the year, so if you’re feeling inspired, try that one as well!