Dressed Brixham Crab
Crab! It is James's favourite ingredient and here he has all the info on how to create dressed crab in this mini masterclass. Looks and tastes amazing!
Ingredients
- 1 x 750g whole crab
- 2 hard boiled eggs
- 1 tbsp parsley, chopped finely
- 1 lemon
- Salt and pepper
Method
Plunge the crab into boiling water and cook for 8 to 10 minutes. Cool in iced water.
Break the claws off and break in two. Poke the meat out with a skewer into a bowl, repeat with the other claw. Tap the large part of the claw with a hammer and pick out the meat, removing the membrane. Remove the smaller legs and pick out the meat.
Insert a spoon into the back and break through. Remove the dead man’s fingers and discard. Cut through the centre of the body, pick out the white meat into the same bowl, season and squeeze in some lemon.
In another bowl spoon out the brown meat, season with salt and pepper and a squeeze of lemon.
Wash the shell, then following the line nature has given us, crack the edges away, using a cloth and hammer.
Pile the white crab in the centre with the brown meat either side. Sieve the egg yolks and whites separately and then spoon a line of white egg, then egg yolk then parsley egg yolk then white to decorate.
Ingredients
- 1 x 750g whole crab
- 2 hard boiled eggs
- 1 tbsp parsley, chopped finely
- 1 lemon
- Salt and pepper
Method
Plunge the crab into boiling water and cook for 8 to 10 minutes. Cool in iced water.
Break the claws off and break in two. Poke the meat out with a skewer into a bowl, repeat with the other claw. Tap the large part of the claw with a hammer and pick out the meat, removing the membrane. Remove the smaller legs and pick out the meat.
Insert a spoon into the back and break through. Remove the dead man’s fingers and discard. Cut through the centre of the body, pick out the white meat into the same bowl, season and squeeze in some lemon.
In another bowl spoon out the brown meat, season with salt and pepper and a squeeze of lemon.
Wash the shell, then following the line nature has given us, crack the edges away, using a cloth and hammer.
Pile the white crab in the centre with the brown meat either side. Sieve the egg yolks and whites separately and then spoon a line of white egg, then egg yolk then parsley egg yolk then white to decorate.
