Pick the meat from the crab, including that from the legs, and place into a bowl. Clean the shell of the body and set aside.

Preheat the grill to high.

Heat the olive oil in a large pan over a medium-high heat. Add the leek, shallot and celery and fry for 2-3 minutes, or until softened but not coloured.

Add the picked crabmeat, tomato purée, ginger and mustard to the pan and cook for 1-2 minutes, stirring frequently to prevent the mixture from catching.

Add the white wine and brandy and simmer for a few minutes, or until the liquid has reduced.

Remove the pan from the heat and stir in a dash of tobasco, the lemon zest and basil.

Spoon the crabmeat mixture back into the reserved crab shell. Mix together the breadcrumbs and grated cheeses, then sprinkle the mixture over the filling. Place under the grill until the topping is golden-brown and bubbling. Serve immediately.