Buttered Crab

Preamble
"This is a famous West Country recipe, crab being abundant in the area; they were known as 'pollacks' in the local dialect"

Ingredients
2 good sized Crabs
2 Anchovy Fillets
1/2 pint White Wine
Pinch of grated Nutmeg
1 cup white Breadcrumbs
Salt And Pepper
5 tablespoons Butter
Slices buttered Toast

Method
Mash anchovies in the wine, add nutmeg and breadcrumbs, season to taste. Bring gently to the boil and simmer 5 minutes. Mix the flaked crabmeat with the butter and add to the hot wine mixture. Cook for 4 minutes, serve with the toast.