We started with fresh crab with celeriac and apple, and an eau de nil sauce that tasted freshly of sour apples.

Three big slabs of toast heaped with very fresh crab were lightly dressed and had an exciting kick of chilli.

I would far rather eat fresh crab than lobster.

There's something about fresh crab that epitomises the British summertime.

Boiling then picking crab is a fiddly, time-consuming job but fresh crab meat is increasingly available, most often sold as dressed crab.