It is possible to show some restraint, however, and I have been very good, back playing tennis, boxing and working like mad in the garden, eating well and having a few alcohol free days each week but something very sinister beckoned me at our local fish shop the other day and I fell off the wagon:
Crispy soft shell crab is not what you would class as a health food, but so so delicious. My first encounter with it was at Portsea this year, where my dearly beloved was playing in the annual
social climb/ drink fest sorry, Polo tournament. Whilst the dishy-for-an-ageing-rocker James Reyne was belting out a few classics at half time I was busy in the marquee acquainting myself with crispy soft shell crabs.
They were handing it around on trays served in a white bread roll, simply with nice mayo and iceberg lettuce. Sublime. So when I saw it in the fish shop, frozen, I thought I should have a go.
With the muffin tops in mind, I thought I should try a slightly more healthy approach so I made a salad:
I cooked the soft shelled crab in the oven at 180 for 10 minutes while I made the salad. I arranged some salad leaves, chopped cherry tomatoes, torn mint and basil from the garden. I then made a dressing of 1 teaspoon of sesame oil, 1 tblsp each of rice wine vinegar, mirin, fish sauce and soy sauce and a squeeze of lime juice.
You could go either Asian or Mediterranean with this. Just yum. It is still even better squashed into a soft bread roll with mayo and lettuce. My advice is to keep well away.