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4
Easy
By Mark Hix
Published 2005
You can’t beat freshly cooked crab with good mayonnaise. I prefer to tackle the crab myself, armed with crackers and a finger bowl rather than buy ready-prepared crab, which can be disappointing. Fresh white meat has a superb taste and texture. The brown meat, however, can be a little dry, but combining it with a few flavourings and some mayonnaise transforms it into something else.