Cooking A Crab

The first thing to note is that unlike lobsters, crabs do not have their claws banded. This is mostly because attempting to do this could cost you a finger. Always ensure you are handling the crab from the back of the head so the claws cannot reach your fingers, crabs are very strong. it will hurt if it gets hold of you!

Store your crab in the fridge covered with a damp cloth until you are ready to cook. Try to keep it away from other items if it’s lively as they will pinch anything nearby. Do not store for more than 3 days live. 

You can cook the crab and keep it in the shell in the fridge for 3 days or pick the meat and store for 3 days. 

Crab is best cooked as close to it being alive as possible. 

Prior to cooking submerge the crab in ice cold water for a few minutes to stun it. (Use long handled tongs). This helps prevent the crab from losing legs and claws from shock. If this happens water will get into the crab shell; and this will affect the taste. It’s also far more humane for the crab.

Bring a large pot of heavily salted water to the boil.

Once boiling, place the crabs in the pot and ensure they are fully submerged. 

For a 600g crab, boil for 8-10 minutes.

Once boiled, drain and rinse in cold water and allow to cool before handling.