white crab

Sure enough, he finds the culprit: A white crab spider had snagged the butterfly.

Maybe because I'm from Baltimore, home of jumbo lump crab meat — the kind of glorious, fluffy, chunky bright white crab meat I'd risk my life for, and I'm extremely proud of that heritage.

Serves 4 garlic 1 small clove cherry tomatoes 300g cucumber 1 romano peppers 2 bird’s-eye chilli 1 sherry vinegar 2 tbsp white crab meat 300g mustard and cress or watercress to finish Peel the garlic and place in the jug of an electric blender or food processor.

Fold the reserved diced cucumber into the white crab meat, taking care not to crush the flakes of crab.

In high summer, this thick puree of tomatoes and peppers with its crown of white crab meat can be served as a salad.