dressed crab and plaice

Discover more Crab or Plaice.

'Dressed-to-Impress' Crab followed by Spice-Glazed Cornish Plaice with Pickled Fennel

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Our 'Dressed-to-Impress' Baked Crab is a simple, flavourful starter that is both super sustainable and exceptionally tasty, served in an eye-catching natural crab shell for a touch of table theatre. Delicate pot-caught white and brown Cornish crab meat, dressed in our handmade brandy-rich bechamel sauce with a touch of cayenne and topped with a crunchy persillade crumb. Cornish crab is the best in the world - we honestly believe it to be true! All of the crab that we source is pot-caught around the clear blue waters off the coast of Cornwall. The crabs are then carefully cooked and painstakingly handpicked, to ensure we offer the finest quality possible.

To follow, a delightful sharing-fish dish with a pleasingly tactile preparation method. Our Chefs have produced an excitingly spicy rubbing marinade of tomato, paprika, fennel seed, sumac and cayenne pepper, to be applied, along with a little oil, to a large Cornish Plaice. When placed under the grill and cooked, it transforms into a dark and piquant glaze covering the tender white flesh beneath. Served with a peppy, aromatic pickled fennel dish, alongside refreshing salad with a zesty lemon dressing. Plaice is a really underrated flat fish, with a beautiful subtle flavour. A genuinely sustainable option, with healthy stocks in Cornish waters being fished responsibly.

You will receive:
2 x Dressed-to-Impress Crab (Frozen)
1 x Lge Cornish Plaice, Trimmed & Skinned (Frozen)
200g Pickled Fennel (Fresh)
50g pouch of Marinade Base (Fresh)
40g pouch of Lemon Dressing (Fresh)
125g Baby Salad Leaves (Fresh)

Wine & Seafood Pairing with Fiona Beckett
We’ve also teamed up with food and wine pairing expert and journalist Fiona Beckett, who has created three extra special wine pairings to complement our Easter Seafood Collection. Each main course has been given its perfect partner in wine, selected to enhance the beautiful flavours of the dish and elevate the whole dining event. Add one to your order and dive into Fiona’s wonderfully accessible tasting notes (no pretension here) for an especially enjoyable and enlightening seafood experience.

“Finding the best wine to go with a dish is like finding the perfect side. Just think of those occasions on holiday when you've enjoyed a plate of seafood with the local wine and how those occasions have stuck in your memory. It just raises the whole eating experience to another level.”

The perfect wine for this glorious plaice dish is Pirueta Albariño – why not add a bottle to your order? Available on our Easter Collection page, where you can also read Fiona’s tasting notes.

Ingredients: (Allergens in UPPER CASE)

Dressed to Impress Crab - CRAB MEAT (CRUSTACEA, SHELLFISH), SHELLFISH Stock (CELERY), MILK, Panko Breadcrumbs (GLUTEN), Wheatflour (GLUTEN), Shallots, BUTTER, Cognac (SULPHITES), DIJON MUSTARD, Parmesan CHEESE, Tomato puree, Garlic, Ginger, Chilli, Thyme, Parsley, Salt

Marinade Base - Cocoa Butter, Sugar, Maltodextrin, Onion Powder, FISH Stock base (CELERIAC), Sea Salt, Tomato Powder, Sm Paprika, Cayenne, Cumin, Ground Coriander, Sumac, Dried parsley, Fennel seeds, Paprika.

Pickled Fennel - Fennel, White Wine Vinegar (SULPHITES), Sugar, Salt

Lemon Dressing - Pomace Oil, Lemon Juice, Sugar, Lemon Zest, Xantham Gum

Nutritional Information:

Dressed to Impress Crab per 100g:

  • Energy 139kcal / 581kj
  • Fat 7.0g
  • Saturates 2.5g
  • Carbs 5.1g
  • Sugars 2.3g
  • Protein 10.3g
  • Salt 0.8g

Spice-Glazed Cornish Plaice with Pickled Fennel per portion:

  • Energy 736cal / 3090kj
  • Fat 29.1g
  • Saturates 5.1g
  • Carbs 78.4g
  • Sugars 73.9g
  • Protein 33.7g
Recipes & Cooking illustration

Recipes & Cooking

Dressed to Impress Crab Method:

  • Defrost prior to cooking.
  • Preheat oven to 200C/Gas Mark 5.
  • Remove the crab from all packaging and place on a baking tray
  • Place in centre of oven for 20-25 Mins or until piping hot.

Spice-Glazed Cornish Plaice with Pickled Fennel Method:

  • Preheat your grill to a medium-high heat
  • Oil the Plaice generously and place on a grill pan
  • Empty the sachet of Marinade Base onto the fish and gently massage it all over the top of the fish
  • Drizzle a little more oil over the fish
  • Place it under the grill for approx. 20 minutes – Do not turn the fish.
  • Whilst the fish is cooking, wash and drain your salad leaves
  • Dress them with the Lemon Dressing and place in 2 salad bowls
  • Open and drain the pouch of Pickled Fennel. Divide it between 2 dinner plates
  • To serve, place the Plaice in the centre of the table as a sharing fish and dig in!

Customer reviews

Dear FFT, you have a new fan!

Thank you. Had two orders last week. One for me and the other was a birthday present for my cousin Pamela. She called me to tell me that the crab was the sweetest most succulent she had ever eaten! Phoned the next day to say the same about the kippers and  then sent pictures on Facebook to show the fish which she had cooked with  black butter!

Keith Brown, Essex

Top marks!

You are probably aware that I am in receipt of my fish order from you. Really impressed by the way everything was beautifully packed. Looking forward to sampling the Dressed Crab and Cocktail Claws, and of course the Provencal Fish Stew. Thank you.

Agnes Mahoney, Essex


Delighted to receive our combination box on time and it is always exciting to open it and to plan a few menus using the delicious sauces. Homemade fish pie tonight! Delighted to see that you are moving towards ready cooked meals and the crab bake was great for lunch for a single person. We will be repeating that order and I would have thought there was a big market for you in these products, particularly single portions for OAPs who want something to pop into the Aga. Freezer well stocked now!

Alan, Surrey

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