Carmela’s Kitchen not only teaches varied classes but also runs large scale cookery demonstrations and hands on courses. Here I held an ‘Italian antipasti and crab picking demo’, with the help of the very lovely Adrian Bartlett from Crabstock festivals. I taught and demonstrated various antipasti dishes from a delicious aubergine caponata to filled baby peppers, various pestos as well as a selection of buschetta toppings. 
After the students had enjoyed my delicious offerings they all turned to their work stations and made a dish of baby filled peppers to take home and bake. The highlight of the evening most certainly for me was having Adrian demonstrate how to pick crab meat from freshly caught crab. Adrian’s passion shines through, in the way that he explains where the crab was caught, by whom and on what boat. Why we send most of our seafood and fish to europe etc. It’s heartbreaking really, but Adrian brings with him, not only delicious crab and seafood but also knowledge to pass onto students. Awareness will inevitably help I’m sure, and all the students were mesmerised  and captured by this very knowledgeable seafood expert. 
Adrian answered: Myths from what you can and cant eat from the crab, how to reuse the shell, prep and display and are dead man’s fingers really poisonous? For your info , no they are not they are the gills of the crab, they are just not pleasant to eat!
Here are a few picture from the evening.