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Crab

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About
Found both in salt and fresh water, crabs are available all the year round, but are at their best from May to August. Crabs contain less meat for their size than lobsters, but the meat is a good deal sweeter and, according to many, more delicate in flavour.

Soft-shelled crabs are those which have just shed their old shells, and are markedly blue on top. They are particularly famous in Maryland, and in San Francisco, where Fisherman’s Wharf, with its row of giant steaming crab cauldrons and its cluster of seafood restaurants, has become a world-famous tourist attraction in its own right.

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