Dressed Crab

If using the crab shells, scrub them clean, dry well and arrange upside down on a baking tray.

Ingredients


  • 450 g brown and white meat from 2-3 cooked fresh crabs (reserving the crab shells)
  • 100 g soft white breadcrumbs
  • 150 ml white sauce
  • 2 tblsp tomato chutney or tomato relish
  • 2 tsp white wine vinegar
  • 1 tsp dijon mustard or a generous pinch of dry mustard powder
  • 75 g butter (melted)
  • salt and pepper
  • 100 g white breadcrumbs
  • for the tomato and basil salad
  • 8 vine-ripened tomatoes (using one variety or a mixture)
  • pinch of caster sugar
  • good squeeze of lemon juice
  • 2-3 tbsp extra virgin olive oil
  • small handful of basil leaves (larger leaves torn)

Method

  1. If using the crab shells, scrub them clean, dry well and arrange upside down on a baking tray.
  2. Alternatively, place the ramekins or small dishes on the tray.
  3. In a large bowl, mix together the crab meat, breadcrumbs, white sauce, chutney or relish, vinegar, mustard and 25g of the melted butter and season to taste with salt and pepper.
  4. Spoon the mixture into the crab shells or ramekins.
  5. In a separate bowl, toss together the breadcrumbs with the remaining butter and sprinkle over the crab mixture.
  6. Bake in the oven for 15-20 minutes until heated through and browned on top. Briefly place under a preheated grill if necessary, to crisp up the crumbs.
  7. In the meantime, prepare the salad.
  8. Cut the tomatoes into quarters or 1cm (1/2 in) slices.
  9. Spread out in a single layer on a large flat plate and season to taste with salt, pepper and sugar.
  10. Add the lemon juice, drizzle over the olive oil and scatter with the basil leaves and toss gently together.
  11. Serve the baked crab with the tomato salad and some fresh crusty bread on the side.




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