dressed crab and hake

Discover more Crab or Hake.

Dressed to Impress Crab followed by Cornish hake with Spanish-style Bean Stew

From £42.00 Per Meal for Two

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.

For the main course, a rich and uplifting dish packed with summery Mediterranean colour and flavour. Deliciously chunk portions of truly sustainable Cornish Hake served on a bed of thick bean and tomato-based stew layered with savoury notes of garlic and a moreish punch of chilli, accompanied by kale. Cornish hake is a really delicious sustainable alternative to cod, with more than 3 times the omega-3 levels. We source large fish of between 3 and 5 kg, and hand-cut each one into beautiful thick portions for this dish.

You will receive:
2 x Dressed-to-Impress Crab (Frozen)
2 x 180g Cornish Hake fillet Portions (Frozen)
300g pouch of Spanish-style Bean Stew (Fresh)
60g Kale (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 outstanding hake dish is Gavanza Rioja Reserva
– 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

Spanish-style Bean Stew - Tomatoes, Cannelini Beans, Shallots, CELERY, Red Wine (SULPHITES), Tomato Puree, Garlic, Parsley, Red Wine Vinegar (SULPHITES), Sugar, Salt, Red Chilli, White Pepper, Chilli powder, Cayenne

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

Hake with Spanish-style Bean Stew & Kale per Portion:

  • Energy 349kcal / 1463kj
  • Fat 10.5g
  • Saturates 1.5g
  • Carbs 17.6g
  • Sugars 7.1g
  • Protein 41.0g
  • Salt 1.16g
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.

Cornish hake with Spanish-style Bean Stew Method:

  • Oil and season your Hake Fillets

  • Place a medium non-stick pan over a medium heat

  • Place the fillets in the pan, skin-side down for 7 minutes

  • While the fish is cooking, empty the pouch of Bean Stew into an appropriate saucepan

  • Heat the Bean Stew through until piping hot.

  • Flip the fish over and cook for a further 2 minutes

  • After 1 minute add the Kale into the pan of fish, for the final minute of cooking

  • Remove the pan from the heat

  • To serve, ladle the Bean Stew into 2 bowls, divide the kale between the bowls and place the fish on top

  • Serving tip: You may wish to drizzle a little extra-virgin Olive Oil over before serving.

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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