Brown crab
Large brown crab with sweet, richly flavoured white and brown meat, sold live or cooked.
What it offers and why to use it
Large brown crab with sweet, richly flavoured white and brown meat, sold live or cooked. Cook whole before extracting the meat, then use it in salads, rice dishes, soups, croquettes and seafood fillings.
Large brown crab with sweet, richly flavoured white and brown meat, sold live or cooked.
From shopping to cooking
Choose
Buy from a refrigerated, traceable source. Live crab should be active and heavy for its size; cooked crab should smell clean and marine.
Store
Keep refrigerated at 0–4 °C and follow the fishmonger’s guidance for live crab. Refrigerate cooked meat and use promptly.
Prepare
Cook whole before extracting the meat, then use it in salads, rice dishes, soups, croquettes and seafood fillings.
How to make the most of it
Good pairings
Pairs well with lemon, olive oil, parsley, tomato, rice, mild chilli and creamy sauces.
How to substitute it
Other crab meat can be used; lobster or prawns provide a related shellfish character but a different texture.
Recipes with brown crab
Brown crab, pickle and trout roe salad
PescatarianIs any information missing? You can report a nutrition or practical correction.
Suggest a correction →