HOW TO COOK FRESH CRAB RECIPES

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COOKING FRESH CRAB RECIPE | BBC GOOD FOOD



Cooking fresh crab recipe | BBC Good Food image

Gordon Ramsay gives you the secrets to preparing and cooking fresh crab

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Supper

Total Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

2 leeks
2 carrots
1 onion
1 celery stick
1small fennel bulb
1 garlic head, halved
large sprig each basil , thyme, tarragon and parsley
20g rock salt
1 lemon , sliced
2ml white wine vinegar
2 star anise
300ml dry white wine
1whole fresh crab

Steps:

  • Start by making a flavoured stock called a court bouillon. Roughly chop the leeks, carrots, onion, celery stick and fennel bulb. Put in a large saucepan or stockpot with the garlic, and herbs.
  • Add the rock salt, sliced lemon, white wine vinegar, star anise and wine. Add 3 litres water, bring to the boil and simmer for 30 mins. Cool and strain the liquid into a jug, discarding the vegetables.
  • Return the liquid to the pot and bring back to the boil. Lower in the crab and simmer for 12 mins per kg, then leave to cool in the pot until cold.
  • To prepare the crab, lay the crab on its back and twist off the front black-tipped claws. These contain most of the white meat. Put the crab on its back with the eyes towards you and, using both hands, push up the six legs. Press your two thumbs either side of the eyes and push away the ‘purse’ (that is the central body part).
  • On the underside you will see a circle of grey feathery gills called dead men’s fingers. It is crucial to pull these off and discard. They should not be eaten. Then, using a heavy knife, cut the round purse into four. This exposes the white meat, which can be picked out.
  • Pull off the knuckles from the claws and pick out the meat with a skewer or small, sharp knife. Place the large claws on a worktop and cover with a clean towel. Smash down with the back of a heavy knife or mallet until the shell cracks. As an alternative method, placing a wooden board on top of the crab, then hitting the board with a large hammer, also works well. Peel off the cracked shell to extract the meat inside. There is a thin blade bone in the centre, which should be discarded – be careful, it is sharp. You can also push the meat out using your thumbs and fingers, checking at the same time for any stray bits of shell.
  • Pull off the 6 legs. Extracting meat from the legs is fiddly, so unless you really need the meat, save them for a bisque.
  • To check that there is no shell left in the white crabmeat, sprinkle the crab over a metal tray – you will be able to hear if any shell is left in.
  • Using a teaspoon, scrape out the brown meat inside the main body shell, both soft and hard. Place in a sieve and rub through into a bowl using the back of a wooden spoon.

CRAB RECIPES | BBC GOOD FOOD - RECIPES AND COOKING TIPS



Crab recipes | BBC Good Food - Recipes and cooking tips image

Pick sweet brown and white meat from this grand shellfish and make our best ever crab recipes, from indulgent pasta dishes to classic crab cakes

Provided by Good Food team

Number Of Ingredients 1

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