Crab is one of the delicacies of the sea with sweet, succulent and delicious meat. Fresh crab needs to be prepared properly before serving or using as an ingredient.
Learn exactly how to do it from Mussel Inn Glasgow’s Food and Beverage Manager Matt Johansson.
2. Once cool, turn the crab on to its back, break off the claws and break off the legs.
1. 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.
4. Place your thumbs on either side of the body and push firmly upwards to remove it.
3. 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.
5. Take off the feathery gills (dead man’s fingers) and discard.
6. Then scoop out the brown meat from the body section and keep separate from the white.