DRESSED CRAB WITH FRENCH BREAD
SERVES 4 • Whole crab (1kg) • Bouillon (as before) • Cucumber, ½ , skinned, deseeded and chopped • Dill, bunch, chopped • Plum tomatoes, 2, deseeded and chopped • Mayonnaise, 2tbsp • Juice of ½ lemon • A baguette METHOD Cook the crab for 12 minutes in the bouillon. Once it’s cooled, break off the claws and legs, and ease the top shell off. Use a shellfish pick to remove any meat from the claws and leg cavities, then mix this with finely sliced cucumber, dill and antioxidantrich tomatoes. Bind with mayo and lemon juice, then season. Serve with warm bread for an immeasurable upgrade on any prawn sandwich.