And heres how to make it yourself:
Locally landed crab ramekin with IOW cream and Gallybagger cheese
Makes 8 ramekins
500g Ventnor Haven Fisheries picked crab meat
200g finely grated Isle of Wight Cheese Company Gallybagger
500ml Wight Milk double cream
1 lemon, juiced and zested
1 dessertspoon of Dijon mustard
Salt and pepper
In a large mixing bowl combine the cream, 150g of the cheese, the mustard, lemon and seasoning. Pour into a pan and bring to a gentle simmer. Remove from the heat and very gently fold in the crab meat so as not to break up the pieces. Immediately divide between the ramekins and top with breadcrumbs and the remaining cheese.
Bake in an oven preheated to 170 centigrade, or the equivalent, for around 20 minutes or until piping hot and the top golden and bubbling.
Serve with salad leaves dressed with Oil of Wight extra virgin rapeseed oil and locally baked crusty bread.