Ingredients

• 100g/3½oz brown crab meat
• 4 free-range egg yolks
• 1 tsp freshly ground nutmeg
• 200ml/7fl oz milk
• 60ml/4 tbsp double cream
• 125g/4½oz white crab meat
• 1 spring onion
• thinly sliced
• 2 tbsp olive oil
• 1 lemon
• juice only
• 400g/14oz small tomatoes
• quartered
• salt and freshly ground black pepper
• 2 tbsp finely chopped micro basil
• to serve

Directions

• Preheat the oven to 160C/140 Fan/Gas 3.
• In a bowl
• beat together the brown crab meat
• egg yolks
• nutmeg
• milk and cream. Season with salt and pepper.
• Pass the mixture through a sieve into a clean
• large bowl
• pressing all of the liquid out of the crab meat.
• Pour the mixture into four ramekin dishes. Bake for 20 minutes
• or until set. It will depend on the size of the ramekin. Leave to cool.
• In a clean bowl
• toss the white crab meat with the spring onion and olive oil.
• Place the tomatoes around the outside of the custard pots
• spoon over the white crab meat mixture
• squeeze over the lemon
• sprinkle with the micro basil and serve.