Crabs are back in season and this is the best recipes I have found and made time and time again. The recipe is by Delia Smith and I have adjusted the crab meat measurement to what you can find in the supermarket or local shop. Ingredients: 170 g mixed prepared crab meat salt and freshly milled black pepper 150 g firm waxy potatoes 1 slightly rounded tablespoon of capers, drained and chopped (or, if they're very small, left whole) 1 tablespoon fresh lime juice 1 teaspoon grated lime zest 2 spring onions, finely chopped (including the green parts) 2 pinches cayenne pepper 1 heaped tablespoon chopped fresh coriander or parsley groundnut oil for frying First put the unpeeled potatoes in a saucepan with boiling water and salt, and simmer them for exactly 10 minutes. Meanwhile measure out the rest of the ingredients, except the groundnut oil, into a mixing bowl and mix together thoroughly. When the potatoes are cooked, drain them and as soon as they are cool enough to handle, peel off