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Crab - to cook
Here are simple guidelines for cooking the common Edible Crabs, most often found in British waters and fishmongers slabs.
While there are those that prefer cooking crabs in cold water, we believe this method (a) gives them less pain (b) is less upsetting for the cook (c) produces an excellent flavour.
1. On returning home with your live crab(s), put it straight into the deep freeze and leave it there for about 2 hours.
2. Half fill a large pan with cold water adding 50 gr (about 1½ oz) salt per litre (2 pints) of water. Bring this water to the boil.
3. Remove it from the deep-freeze and weigh it.
4. Put the crab into the boiling water, bringing the water to the boil again as quickly as possible.
5. Once the water is boiling, reduce the heat to maintain a simmer. Cook the crab for 15 minutes for the first 500gr (1 lb) of weight, then 2 minutes for each 100gr (3 oz) over that.
6. Remove the crab from the water and allow it to drain, main shell-side-up for at least 30 minutes before using.
Keep under refrigeration if you’re not using within a further hour.