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 extensive experience in seafood preparation, I can attest to the nuances involved in extracting the delicate and flavorsome meat from crabs. My culinary journey has taken me from the bustling seafood markets of coastal regions to renowned kitchens where the art of crab preparation is considered a culinary craft. Allow me to provide insights into the concepts mentioned in the article, drawing from my firsthand expertise.
1. Types of Crab Meat:
- The article distinguishes between two types of crab meat—white and brown. White meat is milder and is found in the claws and body, while the brown meat, richer in flavor, is located in the main shell. This distinction is crucial for crafting dishes that balance the subtleties of each type.
2. Crab Preparation Technique:
- The step-by-step process outlined in the article is a tried-and-true method for efficiently extracting crab meat while preserving its quality. Techniques such as twisting off the legs and claws, removing 'dead man's fingers,' and cracking open the legs showcase a deep understanding of crab anatomy and the optimal approach for obtaining meat without compromising its integrity.
3. Cooling Process:
- Allowing the cooked crab to cool completely is a critical step in the preparation process. This helps in handling the crab comfortably and ensures that the meat maintains its texture and succulence. Rapid cooling can prevent overcooking and preserve the natural sweetness of the crab.
4. Handling Cartilage and Shell Fragments:
- The article emphasizes the importance of handling the crab body section delicately to avoid shattering the cartilage, as this can make it challenging to remove later. Additionally, when breaking claws, a careful approach is advised to prevent shell fragments from infiltrating the meat. This attention to detail showcases a commitment to delivering a seamless dining experience.
5. Serving Suggestions:
- The expert recommendations for utilizing crab meat in dishes such as crab ravioli, crab salad, crab benedict, and crab risotto highlight the versatility of this ingredient. It reflects an understanding of how different culinary techniques can elevate the crab's unique flavors in various culinary creations.
In conclusion, the article not only provides a step-by-step guide for crab preparation but also offers valuable insights into the culinary nuances associated with handling different parts of the crab. These concepts, when applied with precision, contribute to the creation of exquisite dishes that showcase the true essence of crab meat.
