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


  1. Chop the herbs.
  2. Add approx 25g of butter to the pan and mix in the fresh herbs.
  3. Season with sea salt.
  4. Stir in the breadcrumbs.
  5. Heat through and take off heat.

To Prepare the Crab Meat:

  1. Cook whole crab in boiling water for 15 minutes.
  2. Dismember crab claws from crab body.
  3. Gently tap the crab shell until cracked and take out crab meat.
  4. Use white crab meat only.

For the Lemon Butter Sauce:

  1. Pour cream into a pan and whisk softly.
  2. Bring cream to the boil.
  3. Whisk in butter straight from the fridge.
  4. Add a squeeze of lemon and a pinch of sea salt to the cream and butter.

To Assemble and Cook:

  1. Fold crab meat into lemon sauce.
  2. Put crab and lemon sauce mixture into an oven-proof dish.
  3. Cover the mixture with crumble.
  4. 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.