Crab fine dining

This recipe is not for the faint-hearted! It will take some time, and you have to be comfortable cooking crab.

This crab dish from chef Ashley Palmer-Watts shows just how much work goes into this aesthetically minimalist dish, which is on the menu at his two-starred restaurant Dinner by Heston.

Chef Michael Caines shared with us his Crab Ravioli with Lemongrass and Ginger Sauce Recipe, and here is why we'll love it!

chef panel’s Instagram photo: “Kristal caviar, kamchatka crab. Thank You Chef @edwardvoon74 #chefpanel #chefler_platformu #chefplatformu @lepanrestaurant @yew.tong…”

A beautiful little canapé that combines chef Kerth Gumbs' classical training with something he loved eating whilst growing up in the Caribbean. Johnny cakes (also known as Jonny cakes and Johnnycakes) are like a denser, less sweet doughnut, and here they're topped with a luxurious combination of mayonnaise, crab meat and caviar. Perfect for parties where you want to impress, or you could make the jonny cakes larger and serve them as a starter.

Stuart Ralston, the chef behind the newly opened Lyla in Edinburgh, shares a crowd-pleasing recipe from Noto, another of his restaurants in the city.

These zesty crab cakes are the best! Made with fresh crab, lime zest, cilantro and jalapeño, served up with a red pepper vinaigrette. Feel free to use lemon and parsley instead. Makes 6 large crab cakes, or 12 small "appetizer" crab cakes.

These stunning crab tartlets make an impressive starter and aren't as challenging as you might think. The pastry is coloured a striking black with squid ink, which also adds a salty flavour that's complementary to the sweet crab meat within. You'll make more wasabi condiment than you need for this recipe but it can be used for all sorts – think salad dressings, sushi, or even prawn mayo sandwiches. Any leftover pastry can be frozen.

Phil Fanning's stunning crab recipe combines a fragrant bouillabaisse sauce with poached lobster tails and fennel. You can use gurnard or mullet for this recipe. Serve this fish dish as a centrepiece to an ambitious dinner party