Serves 4

Ingredients:

250g brown crab meat
150 g white crab meat
A splash of cognac
1tsp ground fennel seeds
1 crumbled dried chilli
100g melted butter, plus 50g for pouring on top
A few fennel fronds
The juice and zest of half a lemon

Method:

Melt the 100g of butter then stir in both the brown and white crabmeat, cognac, ground fennel seeds, lemon juice and zest, and chilli.

Season (taste to check you’ve got it right), then divide evenly between 4 ramekins.

Melt the remaining 50g of butter, then pour a little over the top of each ramekin.

Sprinkle with the fennel fronds and chill well. Serve with toast made from good quality bread.