Serves 3 as a main course (serves 5 as a starter)

What you need:
450g/1lb of white crabmeat Pick through the meat to remove any pieces of shell etc.
Sauce:
1 tablespoon olive or sunflower oil, or mixed
2 cloves garlic, peeled
1 hardboiled egg, chopped
1 dessertspoon fennel seed, (very finely ground) or small globe fennel if in season
1 heaped dessertspoon chopped parsley
Fish bouillon or fish stock cube
Juice of ½ lemon
500ml/12fl.oz of milk
A little salt and freshly ground pepper and tabasco sauce for seasoning

What you do:
Cook fennel seed in oil for a short while, add finely chopped garlic and egg, followed by parsley. Crumble bouillon or fish stock into mixture. Gradually add half the milk and lemon juice. Season with pepper, Tabasco and a little salt. Add dessertspoon of cornflower to remaining milk and blend and then add to sauce which should now thicken to a creamy consistency. Leave to set, checking seasoning. Cover bottom of ovenproof dish with sauce, spread crabmeat on top. Spoon on more sauce and cover dish with lightly buttered breadcrumbs. Place in moderate oven for 25-30 minutes and finish off under hot grill to brown. Serve with slices of lemon, crusty bread and tossed salad.

Supplied by Dunstan McAlpin, Suir Inn, Checkpoint, Co. Waterford, for the 1995 Happy Heart Eat Out Campaign.