They've been a favorite for seafood lovers who have enjoyed a hint of char on their plate for a long time now ... Just sprinkle the seasoning in the pot and the hot water will deliver the flavorings ...

Remove the plate and set aside the shells to cool ... pressing gently so it adheres. When the oil is hot (180°C/350°F), put the crab shells, panko side up, in the wok. The backs of the crab ...

Carefully lay 2 fillets in the hot pan ... Remove to a side plate and repeat with the remaining 2 fillets, adding more butter as needed. To make the crab cream for the brandade, it is important ...