This freshly cooked crab is cooling on the wall outside of Tony Sargeant’s kitchen in Shropshire. A large male crab it was bought at Birmingham Indoor Bullring Market from Pearce’s Shellfish Stall which is an old established family business and which is highly recommended. Male Crabs have more white meat and larger claws. The size of this crab can be judged by the 30 cm white ruler above the crab. Crab is a lot cheaper than lobster and in the view of many has a better taste. After cooling the meat will be extracted and prepared using a recipe of Rick Stein’s where the meat is gently folded into a mixture of melted butter and lemon juice with a little mustard powder, cayenne pepper and a few gratings of nutmeg. It is then placed in an ovenproof dish and covered with a topping of breadcrumbs mixed with some melted butter and finely grated parmesan and cooked in the oven for about 10 minutes before finishing under the grill to brown the topping.