Preheat the oven to 180C/350˚F/Gas Mark 4.

In a pan, over medium heat, melt the butter and add the shallots. Cook for a minute until translucent. Add the corn flour and cook a further minute.

Deglaze the pan with the white wine. As the sauce thickens add the fish stock, cream and mustard.

Once the sauce returns to a simmer add in the crab meat and stir through. Remove from the heat and season with lemon juice and zest and with some salt and pepper.

Divide the mixture between 4 ramekins or an ovenproof dish.

Sprinkle the mature cheddar over the top and bake in the oven for 10 minutes.

Serve with fresh crusty bread.