An ingredient to enjoy CRAB

Designer, cook and author Sophie Conran shares her favourite seasonal flavour

A SPECIAL TREAT FROM THE BRITISH COAST, CRAB BRINGS BACK MEMORIES OF MY SUMMERS IN CORNWALL. PILED HIGH ON NEWSPAPER, PINKISH SHELLS AND CURVED CLAWS WERE ACCOMPANIED BY FRESH BROWN BREAD AND BUTTER. WE ARE LUCKY ENOUGH TO HAVE AROUND 65 TYPES NATIVE TO OUR WATERS. AVAILABLE BETWEEN APRIL AND NOVEMBER, THE MOST POPULAR EDIBLE SPECIES IS THE BROWN CRAB, FAMED FOR ITS SUCCULENT FLESH. SERVE ALONGSIDE AVOCADO, CITRUS AND HOMEMADE MAYONNAISE. ALTERNATIVELY, GARNISH WITH CHILLIES OR HERBS OR ADD TO A SAUCE AND TOSS WITH FRESH LINGUINE. For more information, see sophieconran.com.