Recipes Using Dressed Crab
Dressed crab is a popular dish in the UK, and it's not hard to see why. Crab meat is succulent and flavourful when dressed and seasoned with salt, pepper and lemon. It makes for a delicious seafood treat.
We will teach you how to dress a crab. We'll also provide some tips on where to buy and how to choose a cooked crab.
Instructions on how to break it open and extract the white and brown meat, then how to present it back into the cleaned shell.
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The origins of dressed crab can be traced back to England in 1792, where it was featured in The New Art of Cookery According to Present Practice by British author Richard Briggs, but published in America.
Nowadays, it's commonly found at seafood restaurants or fish markets. But you can also easily make it at home using cooked crab from the supermarket or fishmonger.
When purchasing a cooked crab, make sure to check that it is heavy for its size and has a mild, ocean-like smell. Avoid any crab that smells overly fishy, has a discoloured shell or has missing limbs.
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For convenience, some supermarkets and fish markets also sell pre-dressed crabs. But for the best flavour, we recommend buying a whole cooked crab and dressing it yourself.
It is also known as a common edible crab, Cromer Crab (caught on the coast of Cromer in Norfolk) or Cornish Crab (caught on the coasts of Cornwall)
Male crabs typically have larger claws, meaning more white meat than female crabs. However, females have a chance they are carrying roe (eggs) which taste lovely!
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There is a simple way to tell the difference between male and female crabs. Simply turn the crab upside down, showing the sternum, and check the shape of the abdomen.
If it is wide and rounded, it is a female crab. If the abdomen flap is long and narrow, it is a male crab.
We do not cover cooking a crab in this post. This is for a pre-cooked crab. If your crabs fresh make sure to cook it first.
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But in all honestly, you can use everyday items, such as the end of a teaspoon, skewers and knives to remove the crab meat.
Dressing a crab is a very simple process that involves removing the crab meat from the shell, body, legs and claws. It only takes a few minutes it is messy and fiddly, but quite fun too.
If the leg or claw socket does not come away completely, you can use a pick or the end of a teaspoon to hook under and pull the socket out.
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Place your fingers on the underside of the shell and use your thumbs to firmly push the body up and away from the crab shell. It will break open fairly easily.
Although not inedible, the following parts inside the crab are not tasty and are best removed to prevent a bitter-tasting dressed crab.
Remove the greyish gills (also known as dead man's fingers or lungs) and the stomach sac. All seen in the image above, surrounding the body.
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Cut the crab's body in half to make it easier to reach the meat inside. There will be some brown meat but also some white meat in here.
Use the end of a teaspoon or pick to extract the small pieces of meat from the nooks and crannies inside the body. It is surprising how much crab meat you can find inside.
Keep the brown and white meat in separate bowls as you pick the meat out of the crab as they get dressed back into the crab individually.
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But you will find most of the white meat in the claws and legs it is tender with a milder taste than the brown meat.
Crack the leg at the knuckle; if you are lucky, the meat will pull out easily. If not, use a pick or a skewer to pull the meat out. Repeat on the next knuckle.
The meat comes out easily. Break at the next joint and use a pick (or end of a teaspoon) to help remove more.
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I keep it simple with salt, black pepper and lemon juice. But you can add other herbs and spices or mix in some mayonnaise if you like.
You will see a line around the edge. Use a large spoon to push up from inside the shell. It will crack off, giving more space to fill it with the dressed crab meat mixture.
When making a dressed crab, I like to spoon the brown meat on the outside edges and the white meat in the middle.
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Serve with other seafood items like langoustines, prawns, crab sticks and caviar, as part of a Cooked Fish Platter with slices of lemon.
Crab meat is succulent and flavourful, and when dressed and seasoned with salt, pepper and lemon, it makes for a delicious seafood treat.
Follow the instructions on how to break it open and extract the white and brown meat, as well as how to present the crab meat back into the cleaned shell.
Whole Dressed Crab Salad Recipe
Calories: 199 kcal Carbohydrates: 10 g Protein: 38 g Fat: 2 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 0.2 g Cholesterol: 84 mg Sodium: 1674 mg Potassium: 557 mg Fiber: 3 g Sugar: 3 g Vitamin A: 72 IU Vitamin C: 71 mg Calcium: 120 mg Iron: 2 mg
Keyword brown crab, Cancer Pagurus, cornish crab, cromer crab, dressing a crab, edible crab, how to dress a crab, what to do with cooked crab, whole cooked crab
It is best to consume the dressed crab as soon as possible. Although, it can be made ahead and stored in the fridge a day ahead.
Fresh Dressed Crab, Buy Online
If using a fresh crab that you have cooked first, you can dress and then freeze the dressed crab for up to 2 months, thawing it overnight. I do not recommend refreezing a previously frozen crab.
For dinner there's a wide range of dishes to choose from, including a white fish curry served with jeera rice, or an Italian-style seafood risotto, or haddock and clams recipe. If that's not enough, here are some more ideas for you!
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