Fresh Brown Crab



Edible Crab

Shell removed showing gills




Dressed Crab

Cock Crab Underbelly

I bought this beautiful freshly boiled Brown Crab (Cancer pagurus) from the Good Fish Shop in Haslemere.  Being a cock (male) crab it has larger claws than a hen which results in more of the delicately flavoured white meat.  Apart from large claws you can identify the male by the narrower triangular shaped flap on the abdomen which on the female is much wider. To prepare your crab, place it 'nose' down on a chopping board and give it a good thump.  The shell should separate from the legs and main body. Prise the shell off and expose the inside which includes the 'dead mans fingers'.  These are in fact the gills and contrary to popular belief, are not deadly poisonous.  However, they have an unpleasant flavour and can harbour bacteria so should be removed. Also press out the mouth parts which should remove the stomach at the same time. Then scoop out the very tasy brown meat from inside the shell and the flaky white meat from inside the body cavities.  This is best performed with a 'pick' or small fork. Finally crack the claws with a mallet or rolling pin and ease out the claw meat.  Layer the brown, white and claw meat in the original top shell.