• 1 large cock crab, heavy of claw, weighing 1.5–2 kg (3 lb 5 oz

First, prepare and cook the crab. Place the crab in the freezer for 30 minutes. Bring a very large pot of water to the boil and add the sea salt: it should be as salty as seawater. Apart from flavour, the salt will help fix the protein and give good firm meat. Place the crab in the boiling water, bring back to the boil and boil quite steadily for 15 minutes. Lift the crab out of the water and a