Manx Crab

Method

Extract all meat from the crab, separating the white meat from the brown meat into different bowls. Melt the butter gently in a small saucepan and add the lemon juice, seasoning with salt and pepper. Combine the white crab meat with half the warm butter mixture and arrange in the shell or on a serving plate. Place the brown meat in the centre, then drizzle the remaining butter over the top and garnish with fresh parsley. Serve immediately with crusty bread or traditional crab sticks, allowing guests to crack and dip as preferred. The simplicity of this traditional Manx preparation allows the sweet, delicate flavour of the locally-caught crab to shine through.