Think preparing crab at home means wrangling with pincers or painstakingly picking meat from shell before giving in and buying a tub of crab pâté from M&S?

Think again. Soft shell crab satisfies crustacean cravings the lazy way. These crabs are caught just after shedding their old shells and before a new one has hardened, meaning you can eat the whole damn thing with minimal effort.

Take the lead from Jorge Lourenço, sous chef at London’s popular Crab Tavern, and deep-fry your soft shell specimen—claws and all—before sticking in between two halves of cushiony brioche bun.

Smother the deep-fried crab in a red pepper jelly made with hot sauce and bell peppers, and you’re good to go crabbing.