Cooked brown crab
An already cooked crustacean used to extract meat for fillings or gratins.
What it offers and why to use it
If frozen, thaw in the refrigerator following the pack. Extract the flesh and remove gills and all shell fragments; it does not require a live crab’s cooking process. Use extracted flesh without counting shell weight.
Marine, moist and delicate in texture.
From shopping to cooking
Choose
Check that it is sold cooked with an identified species; retain the batch and check the date.
Store
Follow the pack: frozen at −18°C; the reference product allows a maximum of one refrigerated day after thawing. Do not refreeze after thawing.
Prepare
Shell fillings, gratins and salads.
How to make the most of it
Good pairings
Onions, tomatoes, leeks and parsley.
How to substitute it
Fresh crab requires its own cooking and has a different yield; do not replace flesh weight with shell-on weight.
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