Preheat the oven to 200°C.
Fry the chopped shallots in butter until softened.
Deglaze with brandy and add fish stock, reducing the liquid slightly.
Stir in double cream and simmer until thickened.
Add mustard, cayenne, lemon juice, and seasoning.
Fold the picked crab meat into the sauce.
Combine parmesan and breadcrumbs in a separate bowl.
Fill the shells with crab and bake for 10-12 minutes until golden.
Simmer rice wine vinegar, sugar, and salt, then pour over sliced shallots.
Toss lettuce, celery leaves, parsley, and apple in a bowl.
Whisk together mustard, white wine vinegar, and olive oil for the dressing.
Drain the pickled shallots and toss with the salad and dressing.
Serve the hot baked crab alongside the fresh salad.