A really good fresh crab, with its magnificent claws, always brings joy to my heart. In fact, I think they are even more delectable than lobsters which can often be rather tough, though a perfect one is sublime – straight from the pot to the table. The following recipe will make crab go a lot further than just tucking in with mayonnaise, besides being very delicious with a fine, strong gutsy flavour.
Melt the butter in a saucepan big enough to receive the rest of the ingredients. Stir in the crab meat, both colours (you can even use the frozen packs at a pinch; they come in
Give the mixture a final good stirring, then pour into a souffle dish and chill for 6 hours or overnight. Eat with hot brown toast and butter, though it hardly needs it.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.