Pack details
- One large whole brown crab (Cancer pagurus), approx 2kg, fully cooked
- Substantial yield: sweet white meat from the heavy claws and legs, rich brown meat from the body
- Frozen after cooking — defrost slowly to keep texture
How to prepare
- Defrost in the fridge for 24–36 hours on a tray
- Twist off claws and legs, crack with a heavy knife or hammer
- Open the body, discard the dead-man’s fingers (grey gills) and stomach sac, scoop out the brown meat
- Serve dressed in the cleaned shell, or pick the meat for crab on toast, crab cakes, linguine or a centrepiece sharing platter
Sourcing and delivery
- Caught in UK coastal waters by traditional pot fishery
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
