Name: Dressed Brown Crab
Yield: Makes 1 Portion
Cuisine: British
Ingredients: 1 teaspoon Dijon mustard; 25 g (1 oz) anchovies; 50 g (2 oz) mayonnaise; 1 garlic bulb, halved through the circumference; 2 celery sticks, chopped; 1 x 500 g to 800 g (1 lb 2 oz to 1 lb 12 oz) live brown crab; 4 sprigs of thyme; 25 g (1 oz) salt; 2 lemons; 2 olives; Small bunch of parsley, chopped; 25 g (1 oz) fresh breadcrumbs; 1 white onion, peeled and chopped; 2 star anise; 1 egg, hard boiled and cooled; 1 carrot, peeled and chopped

Preparation info

Makes
1
Portion

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

Brown crab is amazing, and if you have never tried it you are missing out. Scotland’s geography and weather are perfect for producing brown crab; we land thousands of tons every year and most of it is exported to Asia. Normally, I go for the biggest crabs I can find, but when you are preparing dressed crab it is always better to go smaller, as one crab is a portion. When I am in Oban, I head for the pier to the seafood restaurants and get a beautifully prepared dressed crab. Brown crabs are

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of