How To Cook & Dress A Crab

This section is designed to give the viewer an insight into how the professional picks and dresses a Crab. It is not a definitive guide This process is exactly the same whether or not your Crab is a Hen or Cock.

To cook a Crab, place it in a pan of cold water and leave for one hour so that the Crab "goes to sleep". Add salt, bring to the boil and simmer for 12 to 15 minutes. Remove the Crab from the pan and rinse under cold water to remove any residues from cooking; this will also help to release the meat from the shell. Leave to cool for at least thirty minutes or ideally overnight in a fridge.

Remove the claws and legs from the body.

With your two thumbs release the "pouch" of body from the back.

Discard the stomach or sack that you will find near to the Crab's eyes. You will now be able to scoop out the brown meat from the back, blend it together and return it to the shell, having first removed the upper part of the shell, using the natural line as a guide.

Remove the lungs from the sides of the body or Pouch, also the leg joints. Using a Lobster-pick or spoon handle scoop out the white meat from the body.

Crack the legs and claws and remove all white meat. Don't be too heavy handed or else you will shatter the shell.

Remember to discard the white membrane in the middle of the claw meat (Check the meat thoroughly for any small pieces of shell).

To "Dress" the Crab return the brown meat to the back, place the white meat in the middle of the shell and decorate with the tips of the claws together with Parsley or Coriander. Fresh Crab meat should be stored covered in a fridge, ideally at 0°C and eaten within three days of cooking.