Ingredients

• 250g fresh brown crab meat
• Potted Brown Crab
• Splash of Cognac
• 1tsp ground fennel seeds
• 1 dried chilli, crumbled
• 100g melted butter
• Fennel fronds (the leafy part at the top of the fennel)
• Juice and zest of half a lemon

1. Start by melting the butter
2. Stir in the crab meat, cognac, the fennel, lemon juice, chilli and zest.
3. Season to taste and then put the mix into ramekins.
4. Pour a little melted butter over the top, then sprinkle with Fennel fronds (the leafy part at the top of the fennel).
5. Chill well and serve with toast.

Ingredients

• 340g shortcrust pastry
• 1 egg white
• 230g fresh white or brown crab meat
• 50g fresh brown crab meat
• 2 egg yolks
• 3 tbsp double cream
• 1 pinch cayenne pepper
• 85g grated Wensleydale cheese
• Salt and pepper

1. Roll out the pastry and line 4 tartlet moulds.
2. Bake blind at 200°c for 15 minutes.
3. Take out and cool.
4. Brush inside with egg white and put back into the oven for 2 minutes.
5. Mix all ingredients and pour into the moulds.
6. Bake at 180°c for 15-20 minutes.

Ingredients

• 2 tbsp olive oil
• 300g arborio rice
• 11/2 litre of hot chicken stock
• 125ml dry white wine
• 300g white crab meat(you can use either brown or spider crab)
• 1 small bunch of chives, snipped
• 200g bright white button mushrooms
• 8 baby leeks, cut at an angle into 3cm pieces

To serve

• 1 tomato, deseeded and cut into dice
• 1 red pepper, cut into julienne (very thin shreds)

1. Heat the olive oil in a wide shallow pan.
2. Add the rice, stirring for a few minutes to coat the grains.
3. Pour in the wine and stir until absorbed.
4. Add the stock one ladleful at a time, stirring until each oneis absorbed. Continue the process until the rice istender and creamy.
5. Once the rice is cooked, gently stir in the crab, chives,mushrooms and leeks.
6. Season to taste.
7. Cook for a further 2 minutes.
8. Spoon the risotto into 4 large bowls and garnish with the diced tomato and julienne of red pepper.

Ingredients

• 200g white crab meat
• Brown crab meat 100g
• Berkswell or pecorino cheese 50g
• 50g of mayonnaise
• 1 egg yolk
• 1 bunch of chives
• 50ml of double cream
• 2 tbsp of Calvados
• 1/2 tbsp of Wholegrain Mustard
• 1 apple - cut into fine shreds
• A handful of basil

To serve

• Crusty bread

1. Heat the grill. Mix the brown crab with the cheese, mayo, egg yolk, chives, cream, calvados and mustard.
2. Carefully fold the white crab meat into the mixture and season well.
3. Divide the mix between 4 individual, wide, shallow heat-proof dishes and put them under the grill until golden brown and bubbling.
4. Serve with finely chopped apple and basil and serve with crusty bread.