Crab is sustainable, less expensive than lobster and in my opinion much tastier. Any decent fishmonger should have fresh picked crab. Use both the brown and the white meat for real taste – the richness comes from the brown meat, the elegance and freshness from the white. It’s great in the summer – just make sure you don’t get pasteurised tasteless crab meat from the Far East. North Sea brown crab is far superior. Creamed North Shields crab on toast … Continue reading Creamed North Shields crab on toast