Brown Crab
Weighing in at up to 3kg, the brown crab is the most recognisable of the crabs found around the waters of the UK, with a large wide body edged in 'pie-crust' dimpling. Available from April until November, brown crabs tend to vary slightly from region to region - those from the Norfolk coast are the sweetest, those from Devon are often the biggest and those from the East Coast of Scotland are prized for their quality. Although best when bought live from your local fishmonger, it is vital you know how to kill it humanely if you choose to do this - if unsure, ask your fishmonger for advice.
Tips
- Fresh Crab should be cooked and eaten immediately, or cooked and frozen immediately
- When choosing a crab, find one that feels heavy but doesn't 'slosh' with liquid trapped inside the shell
- Male crabs have a whiter meat, femal crabs are sweeter
- Always remove any grey gills from the body as these are not good to eat
- Cook in the largest pan you have in plenty of water
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