crabmeat

We were served two fish courses, the first a yellow-fin tuna sashimi covered in sliced pink radishes with crabmeat.

Succulent, a delicacy, and luxurious are some of the words that come to mind when thinking about fresh crabmeat.

The saucy mixture is then tossed with crabmeat, tarragon, parsley and just-cooked whole-grain fettuccine or spaghetti.

The special menu consisted of a Crostini Sampler (salmon, crabmeat, tuna tartar, steak), Fresh Oysters, Seafood Taster (tuna tartar, lobster salad, jumbo shrimp, cocktail), Truffle Fries (topped with parmesan cheese), and USDA Prime Dry-Aged Salpicao.

Fold the crabmeat lightly into this mixture and season to taste.

Here's an unhappy thought: If you bought crabmeat at a Hampton Roads grocery store a few years back or went to a seafood restaurant thinking you were going to get some tasty fresh crab on a plate, guess again.

If you buy crabmeat from a trusted retailer, it's cooked and pasteurized.

The lack of inspection causes a health and safety risk and places our domestic seafood producers at a significant economic disadvantage."<br />Recent media reports have indicated that crabmeat imported from Venezuela made people sick, including in Louisiana, where the seafood industry accounts for 15,000 jobs and an annual economic impact of $1.3 billion on the state's economy.<br />To sign up for free CityBusiness Daily Updates, click here.

Mahoney's recommendation for the lady would be a half pound of broiled crab claws to begin with followed by the shrimp and lump crabmeat Melba, which is angel hair pasta covered with broiled shrimp, melted cheese and topped with lump crabmeat.

The menu features items such as colossal shrimp cocktail, lump crabmeat, sliced beef tenderloin, local pompano, strawberry shortcake and Oceans 234's famous Chocolate Trilogy.

Serves 4 | Prep 15 minutes | Cook 10 minutes Ingredients 250g mixed Cardigan Bay crabmeat 3 spring onions, finely sliced 6 tablespoons fresh breadcrumbs 2 tablespoons fresh parsley, chopped zest 1 lemon 1 teaspoon cayenne pepper 1 egg, beaten plain flour for dusting For the sauce 1 tablespoon oil and 15g unsalted butter 2 shallots, finely chopped 150ml Welsh Cider or Welsh white wine 2 tablespoons Welsh sour cream 75g cooked cockles 1 heaped tablespoon laverbread Method 01 Combine the crabmeat, spring onions, breadcrumbs, parsley, lemon and cayenne in a bowl with a little sea salt.

Serves 4 | Prep 15 minutes Cook 10 minutes Ingredients 250g mixed Cardigan Bay crabmeat 3 spring onions, finely sliced 6 tablespoons fresh breadcrumbs 2 tablespoons fresh parsley, chopped zest 1 lemon 1 teaspoon cayenne pepper 1 egg, beaten plain flour for dusting For the sauce 1 tablespoon oil and 15g unsalted butter 2 shallots, finely chopped 150ml Welsh Cider or Welsh white wine 2 tablespoons Welsh sour cream 75g cooked cockles 1 heaped tablespoon laverbread Method 01 Combine the crabmeat, spring onions, breadcrumbs, parsley, lemon and cayenne in a bowl with a little sea salt.