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The Alikreukel are found along most of the South African coastline and are often just boiled in a pot or steamed in their own juices on an open fire and eaten out of the shell.

This dish adds a bit of a chef’s touch to the usual way of preparing the Alikreukel and still keeps the natural flavour of this much loved delicacy. You either love or hate the taste and for those of you have never much enjoyed the natural way of preparing this somewhat tough little customer this might be a new way to enjoy eating them.

Alikreukel cooked in a white wine and vine ripened tomato Pomadora sauce served with poached linguine

Preparation time

Cooking time 3 hours

Ready in 3 hours

Recipe yield 4 Portion

20 Alikreukel or Olly crocks 5 per person this is also the daily limit min size 0.65cm

40g of real butter melted

20g or 3 garlic cloves crushed

1 Lemon juiced and zested

For the tomato sauce

4 Fresh tomatos

2 tins of chopped tomato

2 carrots finely grated

5 cloves of garlic

1 head of celery finely chopped

100grams of tomato puree

6 Onions finely chopped and fried until brown

Olive oil to fry the onions

150ml Double cream to finish and enrich the sauce

Salt and black pepper to your taste

Chef’s tip

Break the shells open, remove the flesh and rinse them in salt water removing the soft stomach part. The Alikreukel don’t have to be cooked in the shells. Boil them in salt water and slice them very thinly.


For the sauce: Lightly fry the finely chopped onions and celery until they are lightly browned and then add the garlic. Poach the shellfish in water and slice or dice very finely then add them to the onions and lightly fry then add the white wine and reduce by half. Then add the chopped tomato, tomato puree and the tinned tomato turn the heat down a simmer on a very low heat for two to three hours. Cook the pasta in boiling water until ready and add the sauce then fold it through the pasta and serve. Top with freshly chopped parsley ground black pepper and a squeeze of lemon.

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