Rachel Allen - Home Cooking

2In a large bowl, mix together the crab meat, breadcrumbs, white sauce, chutney or relish, vinegar, mustard and 25g (1oz) of the melted butter and season to taste with salt and pepper. Spoon the mixture into the crab shells or ramekins. In a separate bowl, toss together the breadcrumbs with the remaining butter and sprinkle over the crab mixture.

3Bake in the oven for 15–20 minutes until heated through and browned on top. Briefly place under a preheated grill, if necessary, to crisp up the crumbs.

4In the meantime, prepare the salad. Cut the tomatoes into quarters or 1cm (½in) slices. Spread out in a single layer on a large flat plate and season to taste with salt, pepper and sugar. Add the lemon juice, drizzle over the olive oil and scatter with the basil leaves and toss gently together.

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