Anthony Sargeant likes to prepare and cook this dish using fresh crab. Ideally a hen (female) crab because you get tasty brown meat from the body as well as the white claw meat (though somewhat less of that). Although Shropshire is a long way from the sea it is possible to buy live crab and much else at the Indoor Bullring Market in Birmingham. The crab dish is a slight variation on a Rick Stein recipe in his book Seafood Lovers’ Guide (highly recommended). Baked in dish for convenience (rather than putting it back into shells) it is topped with the gratin mixture and finished under the grill. it is served with a simple salad. A Large crab will yield enough meat for four portions and if you only use half it can be put in fridge for a day or two and reheated.