Recipe by Mitch Tonks

A taste of the Mediterranean with fresh Devon crab!


  • One cooked spider or brown crab in shell
  • Butter – salted
  • 50ml Sherry
  • 2 tbsp chopped leeks
  • 1 tbsp finely chopped celery
  • 2 tomatoes, chopped
  • ½ clove Garlic, crushed
  • 2 tbsp cream
  • Small handful fresh breadcrumbs
  • Parsley – Flat leafed
  • 1 small chilli, crushed
  • Salt and pepper


Gently fry the leeks, celery, tomatoes and garlic for a few minutes in some butter.  Crumble in the chilli and then add the brown crabmeat and warm through, add the cream and the white crabmeat and then season. Put this back into the crabshell. Mix the breadcrumbs with the parsley and place on

top and then put under a hot grill for one or two minutes until brown and crisp.

© Mitch Tonks