Whatever floats your boat: recipes from Fergus Henderson and Trevor Gulliver
This week, try three recipes from The Book of St John (Ebury Press, £28 hardback), with photography by Jason Lowe
Brown crab meat on toast
A good thing to make when white crab meat has been used elsewhere, although your fishmonger will most likely sell brown crab meat separately too. As with lamb chops and kidneys, so with crabs: there are more people who want white crab meat than brown, and so you can be the happy beneficiary of their disregard.
You will need roughly one-third as much mayonnaise as brown crab meat....
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