GARLIC CRABS WITH PARSLEY AND LEMON

This one will have them all running to ask when dinner's ready – thanks to some of the best cooking aromas found this side of Louisiana. Make sure to have lots of crusty bread or fluffy rice on hand to soak up the buttery, garlicky jus the boiled crabmeat is roasted in.

F&T WINE MATCH

Rich, elegant sauvignon blanc (eg 2018 Domaine Guilhem & Jean-Hugues Goisot Saint-Bris ‘Exogyra Virgula’ Sauvignon Blanc, Burgundy, France)

CRAB BUTTER Picking crabmeat is a fiddly job, and there will always be some meat left in the shells. Using those shells to make this butter is the perfect way to soak up every last drop of flavour. Use it to elevate omelettes, jambalayas, pastas, roux and stews to new levels, or simply spread it on crackers for a tasty, anytime snack.