Roy Brett of Edinburgh seafood restaurant Ondine gives his recipe for baked brown crab with Mull Cheddar
Prepare the crab by holding down its back shell and insert the knife through the head killing it instantly. Now cut through the centre of the crab dislocating the legs. Steam for eight minutes and refresh over ice.
Place the crab shell-side down. Remove the tail piece and legs of the crab by twisting. These are ideal for stock. Prise the shell open by pushing up the body section at the tail-end using your thumbs whilst pressing on the claws with your other four fingers.
Discard the filters and the gristle then split the body in half. Crack the claws with the back end of a knife, then set aside. Start picking out all the white crabmeat carefully avoiding shells and cartilage.
Clean out the brown meat or the new head meat and add to the white crab meat. Wash out the shell and boil for four or five minutes, dry and then set aside ready for filling.
In a non-stick pan heat up the clarified butter, fold in the sea purslane, shallots, tarragon and nutmeg. Cook without colour. Season well then fold in the crab meat and cheddar. Once warm
divide into individual moulds. Sprinkle with breadcrumbs to serve.