Baked Cromer crab

The sweet flavour of Cromer crab is worth seeking out. Try it baked as an elegant starter or ideal weekend lunch
By Mitch Tonks
Baked Cromer crab
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp salted butter, plus a few bits extra for browning
  • 50 ml sherry
  • 1 cooked crab, in the shell
  • 1 handfuls finely chopped parsley
  • 1 handfuls fresh breadcrumbs
  • 1 small handfuls parmesan


1. Gently fry the shallot and garlic in butter until softened. Pour in the sherry and bring to a simmer.

2. Add the crab meat, reserving the shell. Warm through for 4-5 minutes then stir in the parsley.

3. Spoon the mixture back into the crab shell. Sprinkle the top with breadcrumbs and grate over a little parmesan and add a grind of black pepper. Place a few dots of butter on top.

4. Put under a hot grill for 1-2 minutes to crisp the bread and melt the cheese. Serve with hot toast.

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