Crab is one of the delicacies of the sea with sweet, succulent and delicious meat. But it is important to prepare fresh crab properly before serving or using as an ingredient.
Mussel Inn Glasgow’s Food and Beverage Manager Matt Johansson shares his tips with Eatnorth on how to prepare crab.
Turn the crab on its back. Drive a skewer between the eyes into the centre of the crab then lift up the tail flap and drive the skewer down the centre of the body. When the crab is dead its legs will go limp. You can also put the live crab in a polythene bag and put it into the freezer for 2 hours to put it to sleep. Bring a large pan of salted water to the boil. Add your crab/crabs and bring back to the boil. For a 550g crab you would cook for 15 minutes. Remove and leave to cool.
Once cool, turn the crab on to its back, break off the claws and break off the legs.
Lift up and break off the tail flap. Then use a knife to go between the body and back of the shell and twist to separate it.
Place your thumbs on either side of the body and push firmly upwards to remove it.
Take off the feathery gills (dead man’s fingers) and discard.
Then scoop out the brown meat from the body section and keep separate from the white.
Cut the body section in half and remove the white meat from the small channels inside.
You need to remove the mouth piece and stomach sac, located just behind the eyes.
Scoop out the brown meat from the back of the shell and add it to the rest of the brown meat.
Crack the crab claws with the back of a knife and remove the meat. You need to remove a thin bone concealed in the pincer meat. Break the shell on the legs of the crab and pick out the white meat.
You are now left with succulent, sweet crab meat full of protein, minerals and omega-3 fatty acids ready as an ingredient for a fantastic seafood dish.