Cornish Crab Mayo with Avocado and Sweetcorn Sorbet

• 1 large, freshly cooked crab, about 1.3 kg (to yield 250 g white crabmeat)

To prepare the crab, twist off the claws and legs, then separate the body from the main shell, by prising them apart with a knife and pushing the body upwards until it comes away. Remove the inedible dead man’s fingers from the body. Loosen the brown meat in the main shell and spoon into a bowl (use for the crab chowder, or another dish). Crack the large claws