You don't have to go to Norfolk or Cornwall to enjoy good . Tony Staples, executive of The Grill, located at the Arora Hotel, Crawley, says we have the very best right on our doorstep.

“On the first day of my holiday in Cornwall last year, I had the best crab baguette I have ever eaten. It was lightly seasoned with lime zest and just enough mayonnaise to enhance the flavour, without overpowering it. And it was packed with crab .

It makes my mouth water just thinking about it and has inspired one of my new spring dishes – a starter of sesame tiger prawns and South Coast crab, with a lime and basil tartare.

Spring is a good time for crab as they are full of meat. For home use, I buy mine direct from the market at Newhaven quayside. They are straight off the boats and the quality is excellent. For The Grill, we have live crab delivered daily from our suppliers who buy from the South Coast.

Cooking live crab is the one way to guarantee freshness. But, if the thought makes you squirm, buy fresh dressed crab from your supermarket or local fishmonger. Check the labelling as some has been pasteurised - only fresh is best for this recipe.

I could use up this entire column explaining how to shell crab, but there are lots of handy video demonstrations on the internet. My most important tip is how to ensure your final crab dish does not contain any shell – it’s the one thing that can put someone off their entire meal.

Once all the meat has been removed, go through it thoroughly with your fingers to feel any shell. Then get a metal tray and throw small handfuls of onto it. You will hear a chinking sound if any shell has been left. Do this process twice and you should have shell-free crab meat.

With the current cold weather, it is hard to conjure up a sunny day by the sea, but at least the fresh taste of this dish will be a reminder of warmer times to come.” *To try The Grill’s new spring menu, bookings can be made on 01293 530000

Sesame tiger prawns and South Coast crab with lime and basil tartare

Ingredients for a starter for two:

6 tablespoons of fresh crab meat – a mix of white and brown (about 300g) 2 tablespoons of good quality mayonnaise Zest of one lime Pinch of freshly ground black pepper Pinch of salt One large basil leaf finally chopped. Breadcrumbs made from one slice of white bread, with crusts removed 6 tiger prawns, shell off 2 teaspoons sesame oil

Method: Mix the crab meat with the mayonnaise, lime zest, salt and pepper, basil and breadcrumbs. In a small pan, heat the sesame oil and stir fry the tiger prawns until cooked.

On each plate or flat board, assemble three tablespoons of crab meat and top with the sesame prawns. Serve with a teaspoon of soy sauce stirred into two tablespoons of good quality mayonnaise, and crusty bread or crostini. We serve it at The Grill with some apple crisps which add a sweet tang to the flavour.