Crab with pine nuts

This dish is straight out of Patrick Lamb, a chef who wrote in the 17th century, yet it could be from any of the new-wave American chefs of the 1980s.

I love crab - the first thing I ever cooked was crab in a galvanised bucket on the beach, aged ten. Curiously, it was also one of the things I cooked in the very first ‘Two Fat Ladies programme. There is an awful lot of rubbish spoken about the ‘poisonous bits of a crab, but the dead men’s fingers are the only inedible bit, and no one