Poached crab with caper and anchovy butter

SERVES 4 PREP AND COOK TIME 1 HOUR (+ FREEZING TIME)

2 small (2kg) whole live mud crabs

4 fresh flat-leaf parsley stalks

1 medium (140g) lemon, halved

1 medium (150g) onion, quartered

2 fresh bay leaves

CAPER AND ANCHOVY BUTTER

200g softened butter

2 tablespoons chopped, drained baby capers

4 anchovy fillets, chopped finely

2 tablespoons finely chopped fresh chives

1 Place the crabs in the freezer for 1 hour or until asleep (insensible).

2 Place parsley, lemon, onion and bay leaves in a large heavy-based saucepan. Add water to pan until it is two-thirds full. Season with salt. Bring to the boil. Add crabs; return to the boil. Cook, covered, for 15 minutes. 3 CAPER AND ANCHOVY BUTTER Combine ingredients in a bowl. Shape into a log; wrap in baking paper or plastic wrap. Refrigerate.

4 Cut each crab into four pieces. Clean crabs (see step below). Serve with Caper And Anchovy Butter.