What to do with a crab?

[Tuearts right boot]

If it's frozen and from Adled it'll taste like Tescos fish sticks

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.

Is he the fat, ugly yokel that says everything is lush......

 

[andyhinch]

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.

Thank fuck there's someone with some brains on here :-)

 

[Damocles]

I hate it when fucking poor people get their hands on luxury goods, its such a waste.

 

[Gaylord du Bois]

Depends on crab species.

 

[Bill Walker]

Seriously I love crab & lobster

theres some really nice seafood here in Australia

 

[Tuearts right boot]

It's a shame because most of Britains shellfish, crab, spider crab, lobster and dublin bay prawns end up abroad. We used to see crab and langoustines in Spain that were caught off Ireland and Cornwall, we're now 10 miles from the Welsh coast and there isn't a fishmongers within 25 miles and try getting a fresh whole crab in the local restaurants is nigh on impossible. Where are you Hugh......