A bit more preparation than usual, but worth it.


  • 400 g white crab meat
  • 4 tblsp parsley or other fresh herb
  • 100 g breadcrumbs
  • 50 ml olive oil
  • for the lemon butter sauce:
  • 100 g butter (chilled)
  • juice of 2 lemons
  • 500 ml cream
  • pinch of sea salt


  • Chop the herbs.
  • Add approx 25g of butter to the pan and mix in the fresh herbs.
  • Season with sea salt.
  • Stir in the breadcrumbs.
  • Heat through and take off heat.
  • To Prepare the Crab Meat:
  • Cook whole crab in boiling water for 15 minutes.
  • Dismember crab claws from crab body.
  • Gently tap the crab shell until cracked and take out crab meat.
  • Use white crab meat only.
  • For the Lemon Butter Sauce:
  • Pour cream into a pan and whisk softly.
  • Bring cream to the boil.
  • Whisk in butter straight from the fridge.
  • Add a squeeze of lemon and a pinch of sea salt to the cream and butter.
  • To Assemble and Cook:
  • Fold crab meat into lemon sauce.
  • Put crab and lemon sauce mixture into an oven-proof dish.
  • Cover the mixture with crumble.
  • Place under preheated grill for 6-8 minutes.


Martin's Tip: Use back of a table spoon to scoop out crab meat from claws. Cold butter prevents splitting the sauce.

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