Crabs and the Mantis Shrimp

Here we are concerned with a number of families and many species, but I give only a short list of the most common varieties, for there is little to be gained by a comprehensive study of the numerous small species. However, I mention here the tiny but furred Dromia personata (Linnaeus) which is the bear crab (ayi pavuryasi) in Turkey, and can claim attention for being cute as well as edible.

Crabs are often bought cooked. Otherwise they should be bought alive (preference being given to those which feel heavy for their size) and cooked in boiling salted water or a court-bouillon for a period of five to twenty minutes according to the size of the crabs (which can vary very considerably). Before cooking the crabs be sure to plug any holes in their carapaces (body or legs) with a compressed piece of bread. Once the cooking is done let them cool in the cooking water, then remove them and begin the tedious but rewarding business of extracting all the edible meat. First twist off the legs and claws. They are to be cracked and the meat taken out. Then, with the crab on its back, prise the body out. Discard guts and gills, but nothing else. Clean up the shell and return the meat to it in any number of ways either as a cold dish or for heating in the oven or under the grill.