Devilled Crab Mayonnaise on Toast

I think almost every menu I’ve ever compiled has featured crab on it somewhere. On the one hand it’s an ingredient that feels like a true luxury, but on the other, if you treat it with respect and prepare it carefully, the humble crab will go far and all manner of dishes can be made from it.

At the restaurant we buy large Cornish crabs and always use cocks as opposed to hens, as the meat yield is greater and its texture improves with the size of the crab.

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