How to... Prepare Crab

Appears in

Published 2009

Method

Lift the ‘apron’, the small flap on the underside of the crab, and use your thumb as a lever to prise off the hard top shell.
Discard the soft stomach sac from the main body of the crab and remove the grey spongy fingers (gills). Rinse the bodies and drain well.
Cut the crab as directed in the recipe, or use a large sharp knife to cut the crab lengthways through the centre of the body, to form two halves with the legs attached. Cut each half of the crab in half again crossways to give you four portions, or you can cut it into smaller pieces to give you six portions. If picked crabmeat is needed, remove the meat with your fingers or a crab pick.

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