Made by David Nowell, Food and Beverage Executive at Beverley Tickton Grange

 

Boil the crab in its shell for 15 minutes.

Remove all meat from claws and body discarding the dead man’s fingers.

Bind the white meat with a spoon of mayonnaise, pinch paprika, salt and juice of 1/ 2 a lemon.

Mash the dark meat with a fork, add a few breadcrumbs and season.

Serve with a summer salad.