Best of British Crab

In her latest blog post for The Big Prawn Company, food blogger, Claire Partridge shines a spotlight on the humble crab and asks why we don’t enjoy more of this British classic?

Cheaper than its crustacean cousin, the lobster, (and some may also say tastier) crab is a readily available seafood in the British Isles, being caught up and down the country’s seashores. It’s been championed over the past few years by some famous TV chefs as well as appearing everywhere from street food stalls (who doesn’t love an Asian soft shell crab?) to fine dining menus across Britain.

So what’s stopping more cooks trying it at home? Ideally, for the freshest crab, you’ll want to be near the coast and cook it at home as quickly as possible – using lots of salted water. Around 15 minutes if it’s about 1kg in size, will ensure it’s cooked through.

I understand though, some folks are a bit squeamish about cooking a live crab in their kitchen. I like the idea of it, although when push came to shove, I’d probably look it in the eye, fill up a fish tank and end up with a pet called Chris before I plucked up the courage to throw the creature in a pot of boiling water.

The Big Prawn Company’s Cromer Crab, fished off the coast of Norfolk, come pre-cooked, for those of you looking to experiment with crab meat, without the cooking part.

Crab meat is incredible delicate, so you don’t want to overwhelm it by adding in too much in the way of additional flavour. Keep it simple with open sandwiches – mix the crab with some lemon juice, mayo, salt and pepper then heap on top of freshly cut bread for a delicious lunchtime treat.

Crab also makes a great addition to pasta dishes. Try linguine with chopped fresh chillies, lime juice and zest and a spotted of grated parmesan to finish, for a light, tasty summer pasta to enjoy al-fresco during the last of the warm summer nights.

It’s not just for summer though, crab equally could be enjoyed as part of a creamy, delicious, warming risotto in the winter. Think double cream, white wine, crab meat and risotto rice providing you with a warming winter hug in a bowl.

And just in case you haven’t quite been convinced yet, let me share the nutritional properties of crab with you. It’s low in fat, high in protein and contains around 25% of your daily recommended amount of zinc. For those concerned about over consumption of mercury, you’ll be glad to hear that crab is relatively low in this. Plus, you’ll find it’s rich in Vitamin B12, which helps to keep the brain healthy…

… Tasty AND it will make you super smart, what’s not to love?!

 Written by Claire Partridge – alter ego What Claire Did – a 30 something blogger from Glasgow in Scotland who loves cooking, eating out and travel


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