Servings: 4

2 tbsp extra virgin rapeseed oil 2 tbsp extra virgin rapeseed oil
2 garlic cloves, finely grated 2 garlic cloves, finely grated
50g/1¾oz fresh root ginger, peeled and finely grated 50g/1¾oz fresh root ginger, peeled and finely grated
1 green finger chilli, chopped 1 green finger chilli, chopped
¼ tsp ground turmeric ¼ tsp ground turmeric
¼ tsp Kashmiri chilli powder ¼ tsp Kashmiri chilli powder
½ tsp garam masala ½ tsp garam masala
125g chopped tomatoes, from a tin 125g chopped tomatoes, from a tin
100g/3½oz unsalted butter, diced 100g/3½oz unsalted butter, diced
150g/5½oz wild garlic, roughly chopped 150g/5½oz wild garlic, roughly chopped
4 Scottish brown crabs, cooked, meat picked, body shells cleaned and reserved 4 Scottish brown crabs, cooked, meat picked, body shells cleaned and reserved
small bunch fresh coriander, finely chopped small bunch fresh coriander, finely chopped
½ lime, juice only ½ lime, juice only
160g/5¾oz fresh white breadcrumbs 160g/5¾oz fresh white breadcrumbs
100g/3½oz Dunlop or mild hard cheese, grated 100g/3½oz Dunlop or mild hard cheese, grated
salt and freshly ground black pepper salt and freshly ground black pepper

Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a heavy-based frying pan over a medium-high heat. Fry the garlic for about 1 minute, or until fragrant but coloured. Add the ginger, chilli and spices and fry for 1 to 2 minutes. Add the chopped tomatoes and cook until the oil separates from the spices. Mix in the butter and cook for 2 minutes. Season with salt, add the wild garlic and cook for 30 seconds.
Add the crab meat and mix well. Add two-thirds of the coriander, the lime juice and 100g/3½oz breadcrumbs. Mix well and season again if preferred. Spoon the crab mixture into the reserved crab shells.
Mix the cheese and the remaining breadcrumbs together in a small bowl and season with salt and pepper. Top the crabs with the cheese mixture and bake for 10 to 12 minutes, or until golden-brown. Garnish with the remaining coriander and serve.