Alan Steer is a second generation crab fisherman from the sleepy seaside village of Beesands in Devon. His father, now retired, passed his boat and crab pots to Alan, 42, so he could continue the family business.

Alan’s Baked Crab is his version of a much loved family recipe. As a child his father would arrive home with freshly caught crab for supper which was always one of Alan’s favourites. He’s passionate about South Devon crab and believes they are the best in the world! When he’s not spending his days out at sea, Alan is at home with his wife and two sons – probably eating some freshly caught crab!

Heat: Kingsbridge

Judge: Anne Harrison

Serves: 2

Ingredients

20g butter
½ small onion, finely chopped
½ tsp English mustard
½ tsp horseradish cream sauce
2 tsp lemon juice
85ml double cream
220g white crab meat (shells washed and retained)
45g grated mild Cornish Cheddar
30g breadcrumbs
1½ tsp parsley, finely chopped
Good pinch of salt and pepper

For the crab butter:

Brown crab meat from one crab (approx. 150g)
½ tsp horseradish cream sauce
75-100ml double cream

To serve:

4 slices granary bread, toasted

Method

1. Preheat the oven to 180°C/Gas mark 4.

2. Melt the butter in a pan over a medium heat and sauté the onion until soft but not coloured. Add the mustard, horseradish and lemon juice, then stir in the cream.

3. Once the sauce is combined, stir in the white crab meat.

4. Spoon the crab mixture into the cleaned shells, place on a baking sheet and bake for 8 minutes. Meanwhile, combine the cheese, breadcrumbs and parsley in a bowl with a little salt and pepper. Set aside.

5. To make the crab butter, place the brown crab meat into a food processor with the horseradish cream and blitz slowly adding the cream until a mayonnaise consistency is reached.

6. When the crab is cooked, remove from the oven and cover the crab with the breadcrumb mixture and place under a hot grill for 2-3 minutes, or until golden.

7. Serve with hot granary toast and a small pot of crab butter on the side.

NB: If you can’t get a whole fresh crab you can easily buy fresh white crab meat and brown crab meat from the supermarket and then use large ramekins or small ovenproof gratin dishes instead. It would work just as well.