Catherine Brown

Shellfish

Crab in its Shell

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: The water that the crab is cooked in must be as salty as the sea which prevents any of the crab’s flavour being lost by leaching into the cooking water.

Ingredients

  • Water
  • 4 medium-sized live crabs
  • 2 tablespoons salt
  • 25

Method

Boiling the Crabs

: Fill a large pan with water, add salt, and bring to the boil. Put in live crabs one at a time, allowing the water to return to the boil. Boil each crab for about 15 minutes (allow 15 minutes for first 500g (1