Cooking Crab

Both crabs and lobsters should be eaten as soon after cooking as possible, since their flavour deteriorates by the hour, and freezing destroys much of it. A 750 g-1 kg (1½-2 lb) crab will serve two. Immerse in fresh water for 24 hours to flush out intestinal tract and improve flavour.

Fill a large pan with water, the larger the volume of water the less likely the temperature is to drop below the boil when the crab is put in. Add 2-3 teaspoons salt to every 2 litres (4 pints) water and bring to the boil. Add the crab and hold down for the first few seconds. Turn down the heat and simmer gently 15 minutes for the first 500 g (1 lb), then another 5 minutes for each pound after that. When cooked take it out of the water, lay it on its back and leave to cool.