The summer season is upon us, so let’s crack open a crustacean that’s a national favourite!
Brown crabs and crustacean fisheries flourish along the UK’s coastline, but two regions are particularly notable for their crab production – namely Cornwall and Cromer Village, Northern coast of Norfolk.
Nutrient-rich coastlines and rocky shores contribute to the production of a distinctively tasty, aromatic, and robust crab. There is a good amount of meat on these with a high percentage of white to brown crab meat.
The crab industry has been thriving in Cromer for centuries, bringing tourists from around the globe to taste this delectable fresh crab brown meat and white meat that is unique and delicate in taste.
Brown crabs are naturally sustainable since during their reproductive period, approximately six months (during which they lay about 2 million eggs), they remain hidden. Therefore, crab pots cannot be used to lure them.
Many delicious recipes call for these edible crab and crab meat, from crab pie crust, and crab linguine, to baked dressed crab, all of which have a delicious flavour and taste best fresh from the sea, simply dressed with homemade mayonnaise, lemon juice, and pepper to taste.
UK companies have become major exporters of reddish brown colour crabs, with the majority of edible crabs being shipped to countries such as Italy, France, and Spain. Being so close to amazing local food, let’s consume locally, reduce food distance, and savour edible crab straight from the sea! The crab population, female and male crabs are relatively abundant and are not being overfished, but greater visibility would bring more attention to conservation efforts put forth by the Marine Conservation Society, a cause that is dear to the fishermen’s hearts.
Let’s not lose each other…let’s cook together!