Fish
Norfolk, England
Serves 2
2 Boiled crabs
4tbs / 120g Fresh white breadcrumbs
The juice of 1 Lemon
2tbs / 30ml Malt vinegar
Salt
Cayenne pepper - a pinch
2oz / 60g Grated cheddar cheese
Lay the crabs on their backs and twist off the claws and legs
and set aside. Pull the body and shell apart and discard
any green matter and the
so-called 'dead man's fingers' (the greyish gills).
Scoop out all the meat from the shells and put in a mixing bowl.
Crack the claws and legs with a hammer to obtain all the white meat and add
to the dark meat.
Mix the breadcrumbs with the lemon juice, vinegar, salt and cayenne.
Add half of this to the crab meat and mix well.
Clean the shells and pile in the crab mixture.
Top with the remaining breadcrumb mixture and grated cheese and bake in a
hot oven (220 °C / 425 °F / Gas 7) for 10-15 minutes until the
cheese is browned.