Last updated: 18 November, 2024 @ 12:04
Fish Face Seafood Blog sometimes gets the impression that people eat lobster to be seen eating lobster. Don’t get us wrong, the lobster is a magnificent creature, but it’s also become somewhat a symbol of wealth, and we reckon there’s more photos on Instagram of lobsters than any other type of seafood. However, to us, the brown crab is just as good as a lobster. It’s also – for the moment at least – a lot more affordable. And there are plenty of brown crab recipes!
Dorset brown crab
Of course, the crabmen of Devon, Cornwall, Cromer and elsewhere, may disagree but we think that Dorset brown crab is the best in the world. The brown crab is a formidable looking thing and whatever you do, make sure you keep your fingers away from those immensely powerful claws.
When buying brown crab it’s always best to buy live, and the difference in taste and texture between a ready-cooked and freshly-cooked crab is surprisingly noticeable.
If possible, try and hold the crab in your hand before buying. If it feels heavy for its size – then it’s good to go.
Storing your live brown crab
It’s always best to dispatch your live brown crab as soon as possible.
However, it you need to store it for a few hours then wrap your brown crab in damp newspaper and place upside down in the salad drawer of your fridge. Just watch your fingers when reaching for the cucumber.
Respect your brown crab
In June 2024, the UK seafood industry published its ‘Codes of Practice for the Welfare of Crabs, Lobsters Crawfish and Nephrops (langoustine)‘ in which provides advice and guidance on best practice methods for handling, storing and dispatching of large decapod crustaceans.
The advice is of enormous use for the home cook. However, it should be noted that some animal welfare organisations, such as Crustacean Compassion, say the codes are not strong enough, describing them as a ‘missed opportunity’.
Cooking your brown crab
Once you’ve killed your crab, pop it in a large pan of boiling, well-salted water and boil for around 10 mins.
Picking the meat
Once cooled, the meat can then be picked. It really is worth the effort learning how to do this.
Speaking from experience, the more you do it, the better you’ll get. Our first crab took about an hour to pick. Now, we’d say it’s closer to around 10 minutes.
Of course, the added bonus in doing all of this yourself is that firstly, you’ll get to know your way around a crab, and secondly you’ll get both the delicious brown and delicate white meat.
Here’s a great video tutorial that will help you get the hang of things.
Brown crab recipes
You can do lots and lots and lots of things with both brown and white crab meat.
Our favourite recipe for brown meat – which we’ve recreated here – is to simply mix it with some mayonnaise, chopped tarragon, a dash of tabasco, salt, pepper and a squeeze of lime, and serve on toast.
With the white meat, we normally cook crab linguine, which is simple and wonderful, but our all-time favourite is Singapore chilli crab.
Both recipes are from Rick Stein’s Seafood – which is absolutely worth adding to your cookbook collection. You can get yourself a copy at Amazon.
Some of our other favourite recipes for brown crab include:
- Our very own Best brown crab snack in the world – which takes the brown meat of the brown crab to another level (or six)
- This simple Crab linguine recipe by Angela Hartnett
- Lime and chilli crab cakes by Graeme Taylor
- And this lovely Crab salad with fennel and samphire by the maestro Rick Stein
Seasonality
Avoid buying brown crab from January to March when the crabs are breeding. Brown crab is at its best from April to November.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.