Dressed Crab #3 recipe
information
Do not buy a crab which sounds to have water in when shaken.
ingredients
Crabs should have rough shells, large claws and feel heavy for their size. Do not buy a crab which sounds to have water in, when shaken.
1 large cooked crab
Chopped fresh parsley, to garnish
Chopped fresh parsley, to garnish
method
1. Pull off the crab claws, and crack these with a small hammer or nutcrackers. Pull out the meat and put into a basin for light meat.
2. Turn the crab onto its back or uppermost shell, and pull the underbody firmly away from the main shell.
3. Remove and discard the stomach bag and grey, feathered gills, or fingers, as these must not be eaten. Scoop out the dark meat from the shell with a spoon and put into a basin.
4. Crack open the underbody and remove all the white meat with a skewer or fork. Put into the appropriate basin.
5. Remove enough of the top shell to make a flat case, in which to serve the meat. Scrub the shell thoroughly.
6. Arrange layers of dark and light meat alternately in the shell, and garnish with the parsley.
2. Turn the crab onto its back or uppermost shell, and pull the underbody firmly away from the main shell.
3. Remove and discard the stomach bag and grey, feathered gills, or fingers, as these must not be eaten. Scoop out the dark meat from the shell with a spoon and put into a basin.
4. Crack open the underbody and remove all the white meat with a skewer or fork. Put into the appropriate basin.
5. Remove enough of the top shell to make a flat case, in which to serve the meat. Scrub the shell thoroughly.
6. Arrange layers of dark and light meat alternately in the shell, and garnish with the parsley.
serving amount
serves 2 - 3
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
