Pack details
- One whole brown crab (Cancer pagurus), 1–1.2kg, fully cooked
- Sweet flaky white meat in the claws and legs, rich savoury brown meat in the body
- Yields enough for 2 generous mains or 4 starters
- Frozen after cooking to preserve sweetness
How to prepare
- Defrost in the fridge for 24 hours, on a tray to catch any liquor
- Twist off claws and legs, crack with the back of a knife or a hammer
- Lift the underside flap, prise the body away from the shell, remove the dead-man’s fingers (grey gills) and discard
- Serve dressed in the shell with brown bread, lemon, mayo and a glass of cold white
Sourcing and delivery
- Caught in UK coastal waters by traditional pot fishery
- Cooked, chilled and frozen quickly to lock in just-landed flavour
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
