Each stuffed crab is packed with creamy texture from eggs and evaporated milk, balanced with the light crunch of bread crumbs on top for that golden, crusty finish. Recipe: Stuffed Crabs ...

Gently toss, being careful not to break up the crab. Refrigerate until chilled, at least 4 hours or overnight. Serve with crusty bread.

Add the cooked crab claws and spring onions. Warm everything through the butter and season. Scatter the pomegranate seeds on top and drizzle over a little juice. Serve with crusty bread.