Method

• 1.
  Weigh each crab and note its weight (the weight in 100g increments represents the crab cooking time, plus 2 more minutes; for example, if the crab weighs 600g, this equals 6 minutes + 2 minutes for an 8-minute cooking time. Cook a maximum of 2 similar-weight crabs at a time).
• 2.
  To cook the crabs, fill a large saucepan with a fitted lid with generously salted water and bring to a rapid boil. Add 2 similar-weight crabs, cover and boil for the calculated time. Transfer to a tray with tongs and stand for 5-10 minutes to rest. Repeat with remaining crabs.
• 3.
  Carefully remove crab heads over a bowl, being sure not to shatter any shell, and collect juice. Strain juice through a sieve into a jug. Pick all meat from crabs and set aside, reserving crab inards (coral). Place coral in jug with juices. Reserve top shells of each crab for the base of the pies.
• 4.
  Preheat oven to 200°C. Grease 2 large baking trays and line with baking paper (alternatively, grease 6 baking dishes). To make the coral bechamel, melt butter in a medium saucepan over medium-high heat until foaming. Add flour and cook, stirring constantly, for 1-2 minutes or until well combined. Remove from heat. Slowly whisk in milk and coral mixture, and cook, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10-12 minutes or until sauce comes to the boil, thickens and coats the back of spoon. Stir through crab meat and nutmeg, and season to taste.
• 5.
  Fill reserved crab shells with coral bechamel and place on prepared tray or dishes (use a ball of foil to prop up the base end of each shell to prevent pies tipping over). Working with 1 pie at a time, cut pastry into a round large enough to cover each shell. Brush beaten egg over edges of the shells and top with pastry, pressing to seal, then trim. Repeat with remaining shells. Brush pastry with egg and bake for 20 minutes or until golden. Serve with lemon cheeks.