DRESSED CRAB RECIPE | BBC GOOD FOOD
Learn a basic method for 'picking' crabmeat, then serve the brown and white meat back in its shell with a few extra ingredients
Provided by Good Food team
Categories Starter
Total Time 30 minutes
Prep Time 30 minutes
Yield Serves 2 as a starter or light lunch
Number Of Ingredients 7
Steps:
- Lay the crab on its back, twist off the claws and legs, and set aside.
- Use the palm of your hand to push down on the crab. Then get your fingers between the gap where the body meets the shell and pull upwards.
- Pulling quite hard, completely separate the crab body from the shell – it should come away in one piece.
- Pull away and discard the feathery gills (also known as dead man’s fingers) – these are found around the main body and inside the shell.
- Use a spoon to scoop out the brown meat from the shell and transfer it to a bowl.
- Use a heavy knife to cut the main body in half.
- Using a lobster pick or skewer, pick the white meat out of the cavities in the body and put in a separate bowl. It’s worth taking your time to do this, as there is a surprising amount of meat in all the small crevices.
- Crack the claws and legs using a heavy object like a kitchen mallet or rolling pin – try to break them with one sharp tap. You don’t want the shell to shatter into very small pieces as they will be difficult to find.
- Carefully remove the meat using a lobster pick or teaspoon. Discard the cartilage in the middle of the claws and legs. Put the meat in the bowl with the other white meat. Check the bowl for stray shell by shaking it from time to time – shell fragments ‘ping’ against the side of the bowl and can be removed.
- Give the empty shell a good scrub and use a pair of kitchen scissors to neaten the edge of the cavity. Mix the brown crabmeat with enough fresh breadcrumbs to stiffen the meat. Season with salt and pepper, the cayenne pepper and lemon juice.
- Spoon the white crabmeat back into the shell, then top with the brown meat mixture. Scatter with parsley, if you like, and serve with mayonnaise on the side, along with the extra lemon wedges and buttered brown bread or toast.
Nutrition Facts : Calories 215 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, ProteinContent 27 grams protein, SodiumContent 1.9 milligram of sodium
CUCUMBERS WITH DRESSING RECIPE: HOW TO MAKE IT
It wouldn't be summer if Mom didn't make lots of these creamy cucumbers. Just a few simple ingredients—mayonnaise, sugar, vinegar and salt—are all you need to dress them up. —Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, mix first four ingredients; toss with cucumbers. Refrigerate, covered, 2 hours.
Nutrition Facts : Calories 283 calories, FatContent 27g fat (4g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 286mg sodium, CarbohydrateContent 11g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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