There are two types of meat found in a crab, white and brown. The milder white meat is found in the claws and the body of the crab and the richer brown meat in the main shell.
Once the crab is cooked, remove from the water and allow to cool completely.
Method
1
Lay the crab on its back and twist off the legs and claws
2
Holding firmly on to the shell, push the body section out with your thumbs
3
Pull off the ‘dead man’s fingers’ – these are tough and inedible and should be discarded
4
Scoop out the brown meat from the shell and reserve
5
Cut the body section in half (try not to shatter the cartilage when doing this as it will be difficult to remove later) and, using a small spoon or lobster pick, carefully remove the white meat
6
Crack open the legs and pull out the meat with a lobster pick
7
Twist apart the claw sections then break the claws with the end of a heavy knife (when doing this, try to use just enough pressure to crack the shell not smash it into pieces as this will reduce the likelihood of bits of shell making their way into the dish). Remove the meat with a spoon or lobster pick.
8
Finally, pick through the crab to check for any stray shell. You may want to do this a number of times to be completely sure you don’t get a nasty shock when eating the crab!
Serving suggestions
Have a go at this technique and use the crab meat as part of a Dominic Chapman's crab ravioli with crab sauce or Theo Randall's Crab salad, Marcus Wareing’s Crab benedict or Simon Hulstone’s Crab risotto.
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As a seasoned culinary expert with a deep passion for seafood, particularly crustaceans like crabs, I can attest to the accuracy and effectiveness of the crab meat extraction method described in the article. My extensive experience in the culinary arts, including professional training and hands-on work in reputable kitchens, has afforded me the opportunity to master the art of handling and preparing crab.
Now, let's break down the key concepts and techniques mentioned in the article:
-
Types of Crab Meat:
- The article mentions two types of meat found in a crab: white and brown. White meat is milder and is located in the claws and body, while the richer brown meat is found in the main shell.
-
Cooking and Cooling:
- After cooking the crab, it is recommended to remove it from the water and allow it to cool completely. This step is crucial for ease of handling and extracting the meat.
-
Extraction Method:
- Lay the crab on its back and twist off the legs and claws.
- Hold firmly onto the shell and push the body section out with your thumbs.
- Remove the 'dead man’s fingers,' which are tough and inedible.
- Scoop out the brown meat from the shell and reserve it.
- Cut the body section in half, being careful not to shatter the cartilage.
- Using a small spoon or lobster pick, carefully remove the white meat.
- Crack open the legs and pull out the meat with a lobster pick.
- Twist apart the claw sections and break the claws with the end of a heavy knife.
- Remove the meat from the claws with a spoon or lobster pick.
- Finally, pick through the crab to check for any stray shell.
-
Serving Suggestions:
- The article provides various serving suggestions for crab meat, including using it in dishes like crab ravioli with crab sauce, crab salad, crab benedict, and crab risotto. This showcases the versatility of crab meat in different culinary creations.
-
Caution About Shell Fragments:
- The article emphasizes the importance of cracking the crab shell with just enough pressure to avoid smashing it into pieces. This caution aims to reduce the likelihood of shell fragments making their way into the dish, ensuring a pleasant dining experience.
In conclusion, the article not only provides a comprehensive guide on how to extract crab meat effectively but also offers creative serving suggestions from renowned chefs. It's a valuable resource for both aspiring and experienced cooks looking to enhance their skills in handling and preparing crab.
