This is a crab recipe on a whole new level. It's creamy and cheesy but still crabby with added crunchy apple deliciousness. If you cook only one crab dish this year, please make it this one. 

Don't forget our crab meat is always fresh so you can freeze any leftovers you have or make some potted crab or just make more of this.

Serves 4 as a starter


  • 100g brown crab meat
  • 50g pecorino cheese
  • 50g mayonnaise
  • 1 egg yolk
  • a bunch of chives
  • 50ml double cream
  • 2 tablespoons calvados
  • 1/2 tablespoon wholegrain mustard
  • 200g white crab meat
  • 1 apple, cut into fine shreds 
  • a handful of basil
  • crusty bread

    Heat the grill.

    Mix the brown crab with the cheese, mayo, egg yolk, chives, cream, calvados and mustard.

    Carefully fold the white crab meat into the mixture and season well.

    Divide the mix between 4 individual, wide, shallow heat-proof dishes and put them under the grill until golden brown and bubbling.

    Serve with finely chopped apple and basil and serve with crusty bread.


    Recipe and Picture Olive Magazine.

    Tags: CRAB