/li%20%20listrongCatch:/strong%20wild,%20caught%20off%20Devon/li%20%20listrongForm:/strong%20whole,%20cooked,%20frozen/li%20%20listrongMeat%20ratio:/strong%20very%20good%20meat-to-shell/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Whole-Brown-Crab-600-800g-Custom.jpg)
One male British brown crab, 800–950g — native to UK waters and the heaviest seafood crab on our coast, caught and prepared in Devon and frozen within hours of landing. Two distinct meats in every shell: sweet, flaky white meat in the claws and legs, and rich, fatty brown meat under the main shell. The serious native shellfish centrepiece, at its best from April to November.
Pack details
- Weight: 800–950g per crab
- Sex: male crab (better meat-to-shell ratio than female)
- Form: whole, cooked, frozen
- Catch: wild, caught off Devon
- Storage: keep at −18°C; defrost overnight in the fridge before serving
How to serve brown crab
- Dressed crab (the classic): pick the white meat from claws and legs, separate the brown meat from under the shell; mix with mayonnaise, lemon and a pinch of cayenne; replace in the shell or plate alongside.
- Crab linguine: fold white and brown meat through hot pasta with garlic, chilli, lemon and parsley — the great Rick-Stein-style midweek dinner in 15 minutes.
- Crab on toast: on sourdough with mayonnaise, lemon and watercress.
- Crab cakes: bind the picked meat with breadcrumb and potato; pan-fry in butter.
- Sharing platter: serve whole, pre-cracked, with bowls of mayonnaise, lemon and brown bread.
Pair with a chilled Sancerre, Chablis or English sparkling wine.
Sourcing and delivery
Native British brown crab caught off Devon, cooked and frozen within hours of landing. Dispatched frozen from our UK warehouse in insulated packaging.
