What to do with a crab?

[doctor whites]

Shave ya knackers or you will be festooned with the fuckers

 

[Sir peace frog]

I wouldn't eat it some parts are poisonous I think, what I would do is attach a string to it and take it down the pub for some jolly japes :)

 

[TCIB]

Made these myself following roughly these steps as written by Tom Kerridge (the easy going chef that does not do your head in on bbc2)

Makes 8

• 1 red pepper, cored, deseeded and finely diced
• 1 small onion, finely chopped
• 4 spring onions, finely sliced
• 2 garlic cloves, finely grated
• ½ a bunch of parsley, tough stems removed, leaves chopped
• Finely grated zest of 1 unwaxed lemon
• 2tbsp Dijon mustard
• 2tsp Worcestershire sauce
• ½tsp Tabasco sauce
• 1-2tsp salt
• 1tsp cayenne pepper
• 1 egg, plus 1 egg white, lightly beaten
• 500g (1lb 2oz) fresh white crabmeat, picked over
• 200g (7oz) fresh breadcrumbs
• Plain flour, for dusting
• Vegetable oil and butter, for cooking
• Juice of ½ a lemon

To serve

• Mayonnaise

To make the crab cakes, put the red pepper, onion, spring onions, garlic, parsley, lemon zest, all of the seasonings and the beaten egg into a large bowl.

Mix together with your hands to ensure all the ingredients are evenly combined. Gently fold in the crabmeat and 75g (2¾oz) of the breadcrumbs. Stir through carefully, just to combine. You don’t want to mash the delicate crab flesh.

Cover and chill in the fridge for 30 minutes to firm up – this will make it easier to form the mixture into crab cakes later. Divide the crab mixture into 8 equal portions then, using lightly floured hands, shape and mould into patties. Transfer the crab cakes to a tray, cover with clingfilm and chill in the fridge for at least an hour.

When you’re ready to cook the crab cakes, sprinkle the remaining breadcrumbs onto a flat tray or plate. Carefully roll each crab cake in the crumbs on both sides to coat evenly. Gently shake off any excess breadcrumbs.

Heat a generous glug of oil in a large, nonstick frying pan over a medium-high heat. You may need to fry the crab cakes in a couple of batches to avoid overcrowding the pan.

Cook the cakes in the pan for 3-4 minutes on each side until they are golden brown, cooked through and deliciously crisp.

Towards the end of cooking, add a generous knob of butter to the pan and melt until foaming and a rich golden brown. Squeeze in the lemon juice and baste the crab cakes by spooning over the nutty butter and juices. Transfer to a warmed plate and serve with plenty of mayonnaise and a crisp green salad.

 

[prestonibbo_mcfc]

ffs. You're on the internet. There must be 1000's of crab recipes about.

 

[remember arthur mann]

Haha, it's certainly a step up from a Fray Bentos gravy pie.

Cos that's all I got in mine, no meat !!

 

[buckshot]

I don't know what kind of crab you got, my guess would be snow crab. The easiest way to prepare it is to wrap it in damp paper towels and microwave it for about 30-45 seconds. Then just crack it open and eat the meat.

But for real the most delicious crab you have to get Maryland blue crabs. Just steam them up with some Old Bay and have at them!

This guy is okay but I don't see the need for the knife:

 

[kinkysleftfoot]

Play snap with it???

 

[whp.blue]

If you are being a little adventurous try this Crab custard with frozen Foie gras

it's all the rage on the estate

 

[plongo]

Dead man's fingers.....you've been warned

 

[cucumberman]

Depends on crab species.