Nutritional value
Like all fish, shellfish are highly nutritious. They supply protein and a range of minerals and vitamins and have very little saturated fat. Prawns, for example, supply vitamin B3, B12 and E, potassium, magnesium, zinc, selenium, calcium and iodine. Frozen, boiled crab supplies selenium, zinc, potassium, magnesium, iodine, copper, folate, and small amounts of several B vitamins, notably biotin.
However, shellfish tend to be very salty and are a common childhood allergen, so this should be borne in mind, especially when serving this food in a group setting.
Using shellfish
The greatest care must be taken in obtaining shellfish that are the freshest possible. They must be kept refrigerated the whole time except when being prepared. Adding shellfish to dishes should be done at the last moment and the dish served straight away.
On grounds of price alone, shellfish will probably be served only occasionally, as a treat. But much can be made of this delicious and (for many children) unusual food, perhaps combining the occasion with an interest in the seaside or sea shells.
* Put one well-cooked, peeled prawn on the top of a small piece of cooked cod or whiting per child and surround with a good cheese sauce.
* Similarly, put a prawn on a slice of cucumber on a small piece of salmon alongside a blob of mayonnaise and creme fraiche.
* Mix thawed, frozen crabmeat with a very little mayonnaise and serve on small pieces of brown bread or toast.
* Make a salad of crabmeat in a very little mayonnaise, shredded lettuce, avocado and plenty of sliced, sweet tomatoes.
* Mix pieces of cooked white fish and crabmeat into a good white sauce, add a pinch of mustard and serve with pasta or potatoes and peas.
There are many more ideas in Mary Whiting's 'Dump the Junk!' (Moonscape, Pounds 7.99)
