Crab
Pronounce it: krab
A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There are many varieties of crabs. The most commonly eaten crab in the UK is the common edible or brown crab that weighs up to 3kg and contains plenty of sweet, succulent flesh. Female crabs have sweeter flesh than males.
Availibility
Crabs are generally in season from April until November.
Choose the best
Choose crabs that feel heavy and don't have liquid sloshing around inside them. When buying from a fishmonger it is better to buy, and then cook, the crab while it is still alive.
Prepare it
To kill and cook a crab humanely, plunge it into a pan of boiling water, bring it back to the boil and cook it for 10-12 minutes or alternatively place it in a pan of cold salted water and bring it slowly to the boil. It is important not to boil the crab for more than 12 minutes no matter what the size.
It is vital you remove the grey gills from the body, called 'dead man's fingers' as eating them can have fatal consequences.
Store it
Fresh crabs should be eaten immediately. Alternatively, freeze crabs and use within three months.
Cook it
Boiled and served with mayonnaise or in a Mediterranean-style stew laden with garlic and tomatoes.
Can't find it
Try langoustine, lobster or Dublin bay prawns.
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