Tinned crab is perfect for this dish - we've tried making it with fresh crab, and it's nowhere near as nice, and also makes it rather expensive .
I couldn't find anchovy essesnce, so replaced this with anchovy paste.
The eggs were hardboiled and chopped, and then the yoghurt, creme fraich and mayonnaise were mixed together with some cayenne, anchovy paste and Worcestershire sauce. Then the crab and eggs were stirred in Finally, in with some gelatine soaked in a bit of chicken stock.
This was poured into a mould and left to set in the fridge.
The sauce, which is the 'Devilled' part of the recipe, is very simple.
Tinned tomatoes, olive oil, garlic, Worcestershire sauce, mustard, tomato ketchup and salt and pepper, all blended in the liquidizer and then chilled.
We ate this as a starter, but Mum used to serve it with salad and new potatoes - it's delicious either way
