Fresh crab is a wonderful fish dish

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Anthony Sargeant bought this large live Cromer Crab from Pearce’s shellfish stall in Birmingham’s Bullring market. It is a large male crab hence large claw meat. Later prepared and the meat extracted and incorporated into a Rick Stein recipe in which the meat is gently mixed with melted butter and lemon juice with a touch of cayenne pepper, mustard and grated nutmeg.

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