Authentic Cardigan Bay Crab with Wild Sorrel & Lemon Butter

Extract fresh white and brown meat from a beautifully boiled Cardigan Bay crab.

Melt butter in a small pan, add finely shredded wild sorrel and let it wilt for a minute.

Stir in lemon zest and juice, then gently toss the crab meat into the butter until just warmed through.

Season with sea salt and cracked black pepper.

Serve on warm crusty bread or spooned back into the cleaned crab shell.