Picked Crabmeat

• 1 live crab

Cook the crab in boiling salted water for 8 minutes per kg, then remove it from the water and allow to cool on a tray. I prefer not to ice crabs, but it’s important to refrigerate it once it’s cooled down, ideally within 30 minutes.

Crack the crab shell and remove all the white meat from the claws, legs and head. Pick over the meat three times to ensure no shell or cartilage is remainin