Crab custard, pink grapefruit, crab and mint salad

Cook the crab in boiling water with the chopped carrot, half the onion, the ginger, three tomatoes and stick of celery for 12 minutes in a large pan

Once the crab is cooked, remove all the meat from the shell. Place the brown meat in a small jug, and add the cream and eggs. Blend and pass through a fine sieve

Preheat the oven to 130°C/Gas mark ½. Place the brown meat in a small oven proof dish (10cm round) and place into a larger dish. Half-fill the larger dish with water, creating a bain marie. Cook for 10-15 minutes. Set aside until needed

Pick through the white meat and double check for shells. Place in a bowl, and add the small diced grapefruit and chopped mint

Place the crab salad in the centre of a small dish, and the warm crab custard on top. Serve immediately