Although you can get crab throughout the year, the quality peaks during the late spring and summer.
Whole crabs and claws should feel heavy when you buy them; the white meat should smell sweet and be bright white with no more than a slight pink tinge – avoid anything that looks grey.
The recipe here combines the beautiful sweetness of white crab meat with punchy Asian flavours, chilli heat and crisp pastry. If you’d love to know how to dress a crab properly and get loads of brilliant tips and know-how, then my Glorious Crab master class on Saturday May 17 is the one for you!
Kirsty’s Glorious Crab masterclass, May 17, 9.30am-1.30pm Kirsty’s Kitchen, Ovingham, Northumberland, £70
RECIPE: Filo crab tartlets
