Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

Tomalley - this is the soft goo found in the body cavity of crabs, lobsters and crayfish, and is usually considered a luxury - although for many people it is simply awful. It can be eaten raw, although at the restaurant we cook it with brown crab meat, palm sugar and fish sauce to make a concentrated paste which tastes delicious - but strong. In crayfish the tomalley is green, in crabs it’s a little more yellow.

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