4 medium-sízed sole ﬁllets, cut into strips
200 ml /7 ﬂ oz dry cider
10 ml /2 tsp white wine vínegar
5 ml /1 tsp anchovy essence
1.5 ml /1/4 tsp ground nutmeg
salt and freshly ground pepper
100 g /4 oz fresh white breadcrumbs
500 g /1 lb ﬂaked meat from 1 large
(about 1 kg /2 lb) crab or frozen or canned crab
50 g /2 oz butter, melted
 Heat the oven to 200 C /400 F /gas 6. Put the sole strips in a greased, shallow, ovenproof dish. Pour over the cider, and add the vinegar, anchovy essence, nutmeg and a good pinch each of salt and pepper. Stir gently then place in the oven for 15 minutes.
 Combine the sole mixture with half the breadcrumbs, the crab meat and half the butter. Adjust the seasoning if necessary.
 Brush 6 scallop shells with some of the remaining butter, divide the crab mixture among the shells and sprinkle with the rest of the breadcrumbs and melted butter;
 Arrange the shells on a baking sheet and place in the oven for 20 minutes. Serve the crab hot in the shells.