Crab The amounts given basically equate to one whole cooked crab.

I would say a ratio of 2: 1 white meat to brown meat is what you’re after. But the prepared crab meat you get in most supermarkets is v good. I like this brand which is readily available and you can get packets of brown meat, white meat and also a mix of the two. I buy one pot of the half and half and then an extra pot of the white crab meat. It comes in packets rather than the shell and it freezes very well. If you have left over crab meat, lucky you! So many delicious things you can do with it, here are some of my favourites: 1. mix the white meat together with a little mayo, add some chopped spring onions, a little red chill and some lemon and serve in little gem lettuce leaves - makes a lovely light lunch or a little canapé 2. Add about 120g potatoes, cooked and mashed to 150g white crab meat. Stir in some chopped spring onions, lemon zest and lemon juice, and perhaps some dill. Shape into balls and chill in the fridge. Flour, egg and breadcrumb the crab cakes and fry in vegetable oil until golden - about 2 minutes on each side depending on the thickness. Serve with crunchy green salad and mayonnaise on the side. SO good. 3. Crab Mac and cheese. Add left over brown crab meat the the white sauce of your Mac and cheese. Use a mix of gruyere and breadcrumbs and top the Mac and cheese with breadcrumbs and pecorino. Unbelievably delicious. 4. Simply serve the crab meat as it is - white or brown or a mix, with hot buttery new potatoes and a crunchy green salad and a side of aioli. Heaven. Wine If you don’t like wine you can leave it out. But honestly the wine-iness bubbles off as it cooks and you’re left with the flavour and a little acidity which works really well with the crab. When I was learning to cook I wad told to use any old plonk but actually the wisdom now is to use what you would drink - and this makes more sense as then you can drink the rest of the bottle, whereas a cheap and astringent bottle you buy only for the purpose of sploshing into a risotto here and a crab linguine there is a bit wasteful. Pasta I love linguine with this, but any long pasta will do. I don’t know why I wouldn’t do this with a shorter shape but I tend not to. The power of lemon The lemon zest and juice seem inconsequential but they are quite important for cutting through the richness of the crab. The key always is to keep tasting as you go and adjust it to how you like it. Variations Up the chilli if you like heat, and depending on the strength of your chilli. Some halved cherry tomatoes would also be good added with the chilli and garlic and sizzled until melting, then proceed with the rest of the recipe. Similarly you could add some anchovies and let them melt into the chilli and garlic, this would add a nice depth to the dish. Olive oil When you’re cooking, use ordinary olive oil for sizzling and frying and save the expensive Extra Virgin Olive Oil for drizzling on top as a finishing touch, or for salad dressings and that sort of thing. The good stuff is expensive so don’t waste it on the cooking when all the benefits of it being extra virgin will get cooked away with the added heat. Herbs Dill or basil would also work well if you don’t like parsley.