Dressed crab

1 x cooked crab

1 tbs breadcrumbs

Pinch cayenne pepper

1 x lemon, juiced

2tbs chopped parsley

Mayonnaise, to serve

Lay the crab on its back, twist off the claws and legs and set aside
Holding firmly on to the shell, push the body section out with your thumbs
Pull off the ‘dead man’s fingers’ – these are tough and inedible and should be discarded
Scoop out the brown meat from the shell and reserve
Using a small spoon or lobster pick, carefully remove the white meat
Crack open the legs with your hands and pull out the meat with a lobster pick
Twist apart the claw sections then crack the claws by gently hitting the back of a heavy knife with a rolling pin. Remove the meat with a spoon or lobster pick
Finally, pick through the crab to check for any stray shell
Give the empty shell a good scrub and use a pair of kitchen scissors to neaten the edge of the cavity
Mix the brown crabmeat with enough fresh breadcrumbs to stiffen the meat. Season with salt and pepper, the cayenne pepper and lemon juice.
Spoon the white crabmeat back into the shell, then top with the brown meat mixture. Scatter with parsley, if you like, and serve with mayonnaise on the side, along with the buttered brown bread or toast.

Get in touch to see which ingredients for this we have in stock today. Call us on 07399 549295 or email cliftonseafood@outlook.com