Place the crabmeat in a mixing bowl. Check for any fragments of shell.
Set aside two tablespoons of breadcrumbs and mix the remaining breadcrumbs together with all the other ingredients (minus the cheese and butter) into the crabmeat. Check seasoning to suit your taste.
Brush the insides of the empty crab shells with a little vegetable or olive oil and pack the crabmeat loosely inside each one to fill.
Mix the remaining two tablespoons of breadcrumbs with the cheese and sprinkle over the top of the crabmeat. Place half a dozen dots of butter on top of the breadcrumbs in each shell.
Place the filled shells on a baking tray in the centre of a moderately hot oven (200°C) and heat thoroughly. The topping should be toasted brown and crispy. Alternatively, you could pack the crabmeat mixture into individual ramekins, or one large gratin dish and sprinkle the cheesy breadcrumbs over the top before placing in the oven to bake.
Serve with fresh salad, such as Apple and Avocado Slaw (recipe below), or with hot Creamed Spinach flavoured with a little grated nutmeg, for a lunch or a supper dish. Smaller portions can also be served as a starter for dinner.
Apple and Avocado Slaw
Using the large side of a grater, grate the carrot into a mixing bowl.
Remove the skin from ¾ of the apple and grate into the carrot.
Chop the remaining ¼ of the apple, leaving the skin in place, into small thin slices through the short side and add to the bowl.
Cut the avocados into quarters and remove the large stone. Peel the skin from each quarter, in one movement, from the narrow top end to the thicker base.
Set aside two of the quarters to make the dressing and chop the remaining six pieces into small bite-size chunks and add to the bowl.
Add the sliced red onion and spring onion, plus the leaves of flat parsley. Add one tablespoon of lemon juice and gently mix all the ingredients together.
For the dressing, place the yogurt, mayonnaise and remaining lemon juice into a mixing bowl, or a food processor or blender. Cut the remaining avocado pieces into small chunks and add to dressing. Mash together with a fork, or blend together in the processor, until smooth. Add the parsley, chives, cayenne, plus salt and pepper to taste.
Pour the dressing over the prepared salad ingredients and combine together well. Check seasoning, cover and refrigerate before serving with the baked Partan Pie.