Preparing Crab

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About
  1. Turn the crab onto its back and break off the claws.

  2. Pull off all the legs.

  3. With the crab still on its back and with the eyes away from you, push the body up and away with your thumbs to separate it from the carapace.

  4. The gills, or dead man’s fingers, can now be pulled away from the body and discarded.

  5. The only inedible part of the crab is its stomach. To remove this, press down on the mouth part of the crab until it cracks off. It can now be pulled out and discarded. All the remaining meat can be removed and eaten.

  6. Any brown meat in the centre of the body can be eaten.

  7. Using a thin-bladed knife or oyster knife, pick the white meat out of the body where the legs have been pulled away.

  8. Using the back of a heavy-bladed knife or mallet, carefully crack the claws and legs to remove the meat.