Home Cooking. Rachel Allen

      425g (15oz) brown and white meat from 2–3 cooked fresh crabs, reserving the crab shells

      100g (3½oz) soft white breadcrumbs

      150ml (5fl oz) white sauce (see page 327)

      2 tbsp tomato chutney or tomato relish

      2 tsp white wine vinegar

      1 tsp Dijon mustard or a generous pinch of dry mustard powder

      75g (3oz) butter, melted

      Salt and freshly ground black pepper

      100g (3½oz) white breadcrumbs

       For the tomato and basil salad

      8 vine-ripened tomatoes (using one variety or a mixture)

      Pinch of caster sugar

      Good squeeze of lemon juice

      2–3 tbsp extra-virgin olive oil

      Small handful of basil leaves, larger leaves torn

       Two or three crab shells or six 250ml (9fl oz) ramekins or small dishes

       How to dress a crab

      1 Preheat the oven to 180°C (350°F), Gas mark 4. If using the crab shells, scrub them clean, dry well and arrange upside down on a baking tray. Alternatively, place the ramekins or small dishes on the tray.

      2 In a large bowl, mix together the crab meat, breadcrumbs, white sauce, chutney or relish, vinegar, mustard and 25g (1oz) of the melted butter and season to taste with salt and pepper. Spoon the mixture into the crab shells or ramekins. In a separate bowl, toss together the breadcrumbs with the remaining butter and sprinkle over the crab mixture.

      3 Bake in the oven for 15–20 minutes until heated through and browned on top. Briefly place under a preheated grill, if necessary, to crisp up the crumbs.

      4 In the meantime, prepare the salad. Cut the tomatoes into quarters or 1cm (½in) slices. Spread out in a single layer on a large flat plate and season to taste with salt, pepper and sugar. Add the lemon juice, drizzle over the olive oil and scatter with the basil leaves and toss gently together.