Crab crumpets
For some reason, crumpets were a rare treat when I was a kid – maybe my grandparents, whom I lived with, just weren't fans. Oddly enough, fresh crab dropped off by local fishermen was more common at teatime than crumpets. Later in life, I had the idea to combine the two into a seafood starter or bar snack, and it turned out to be an absolute winner.
If you're buying prepared crabmeat, make sure it's freshly picked – not pasteurised. Pasteurised crab just doesn't have the same flavour or texture. And if you're using a whole fresh crab, even better – you get a bonus meal out of it by turning the shell and leftover bits into a lovely bisque.
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