Ingredients

Step by step

1. Tip the crab meat into a sieve set over a bowl, press gently with a spoon to extract as much excess liquid as possible, then cover and leave to drip in the fridge.
2. Put the onion, clove, peppercorns, bay leaf, milk and cream in a small pan and bring to the boil. Turn off the heat, cover and leave for 15 minutes then strain into a jug.
3. Rinse out the milk pan then melt half the butter over a low heat. Using a wooden spoon, stir in the flour and cook for a minute, then slowly add the strained milk, stirring all the time to form a smooth sauce. Cook gently for 2-3 minutes, stirring regularly.
   Tip

   To make Melba toast, toast thick slices of white bread on both sides under the grill then remove the crusts. Take each slice and lay it flat on a work surface, then carefully cut through the middle to make two thinner slices. Cut into triangles and arrange on a baking tray, untoasted side up. Grill until golden and crisp; the edges will curl as they toast.
   
   
4. Melt the remaining butter in a different nonstick pan over a medium to high heat. Add the crab meat and fry for a minute until it looks dry. Take off the heat, add the brandy and, using a match, ignite the mixture to burn off the raw alcohol flavour. Stir until the flame has gone out. Add the crab to the sauce, along with the tarragon, mustard powder, egg yolks, a generous squeeze of lemon juice, a few drops of Worcestershire sauce and seasoning.
5. Spoon the mix into 4 ramekins. If not serving immediately, cover and chill. Before serving, mix the Parmesan and breadcrumbs and sprinkle on top. Heat the grill to medium high and set the grill rack about 10cm from the heat. Once hot, place the ramekins under the grill and cook for 4-5 minutes or until they are piping hot and golden brown. Serve with lemon wedges, Melba toast and salad. This recipe contains partially cooked eggs.