Guest Blog
Cooking a Crab!
by Kavey Eats -
11.06.2010
I can't believe I've never actually cooked a crab before. It's one of my
favourite sea foods, such a wondrous thing. I order it often in
restaurants. And the one occasion every decade that my dad cooks, he
cooks a
hot and
spicy Bengali crab curry. I even buy dressed crab now and again when
I just want it plain and unadorned.
So when my friend (and
recent
ox cheek supplier)
MarkyMarket
told me about the fresh live crabs he could get his hands on, I
couldn't resist.
Mark duly turned up one fine Friday morning with
an enormous live crab which had been swimming free in the sea only the
afternoon before. He also kindly gave me instructions on how to store it
in the fridge until the next day, how to kill it and how to cook it.
That
bit was all easy enough (thankfully, spending the night in my fridge,
wrapped in a teatowel, had put my crab into a virtual coma) but oh my
goodness, it took me almost 2 hours (and a heck of an aching back) to
get all the meat out!
That (large, deep) pasta bowl, below, shows
the half way point once I'd emptied legs/ claws but before I even begun
on the main body. There was so much meat in that baby, I couldn't
believe it! I only wish I'd weighed it, all the better to delight in my
bounty!
I had it the first night with fresh white bread and some
(rather too strong) home-made aioli (thanks
Rachel, for aioli
advice, I'll get it right next time). And there was still a huge
mountain of it left for the night after. Happy days.
Live crab
Cooked crab
Picking out the meat
Nothing
beats the taste of fresh, local produce from land and sea! If you've
been hesitating about tackling a crab yourself, hesitate no longer!
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