Portrush & Portstewart
A North Coast trail perfect for beach-goers who love room to roam!
These two towns on the blustery north coast have all the classic qualities of seaside towns. Portrush and Portstewart are just over three miles apart, with a bus connecting the two. Expect grand Victorian seafront houses, old arcades, sweeping white beaches and delicious fish and chips! Enjoy views of the Irish Sea meeting the wild Atlantic Ocean, and watch fishing boats land shellfish in the harbours of Portrush and Portstewart.
Brown crab is one of the most important catches for fishermen in Northern Ireland and is caught using pots, a low-impact, sustainable way of fishing. Crab meat is soft, delicious and versatile - try it in pastas, chowder or crab cakes. Have a go at de-shelling and preparing a whole crab, or buy some already prepared crab meat for your nearest fishmonger or fish van.
Crab & Ginger Cakes
- 2 x 170g cans tinned crabmeat, drained
- 2 tbsp. vegetable oil
- 550g potatoes, peeled and cut into 2cm cubes
- 4 spring onions, thinly sliced
- 25g fresh ginger, peeled and finely chopped
- 6 garlic cloves, finely chopped
- 1 stick lemon grass, minced
- 50g fresh coriander, chopped, plus extra to garnish
- Zest 1 lime, plus wedges to serve
- Sea salt
- 3-4 tbsp. plain flour
- Heat a wide non-stick frying pan with 1 tbsp. of the oil, add the potato and fry until it starts to colour and soften. Remove from the heat and add the rest of the ingredients, except for the flour for the crab cakes. Mix well then use a potato masher to crush the mix slightly, leaving some texture. Season with salt.
- Shape the crab cake mixture into 10cm round cakes or your desired size. Coat each one in the flour, tapping gently to remove any excess.
- Heat the remaining oil in the frying pan and add the crab cakes.
- Cook for 7–8 minutes on each side until golden. If your crab cakes are bigger, they may need longer to cook, smaller they may need less time.
- Serve the crab cakes with lime wedges, garnish with a sprig of coriander.