Crab – In Season And Delicious

April 24th 2014
By: Acquarone

Crab has had somewhat of a revival in our kitchens and restaurants in the UK over the past few years, and now is a great time for cooking this tasty delight. It is also packed full of protein and Omega 3, so its great for building and repairing muscle. However it’s best to steer away from pre-packed and tinned crab as they can be rather tasteless, instead have a go at preparing cooked crab at home, it’s much easier than it sounds.
How to prepare your cooked crab for cooking:
To extract the white meat from the claws, put these in a clear plastic sandwich bag, and then hit it with a rolling pin, then you can take out the bits of white meat and add them to your dish, you will also need to remove the brown meat from the carapace, making sure you discard the fish like gills.
The BBC website have some great recipes such as Crab Linguine with chilly and parsley and Crab cake. One of the easiest recipes is Crab, lime and Chilli toasts, and you can prepare and cook these in 20 minutes, if you would like to have a go at cooking this BBC recipe you will need:
1 small baguette, cut into 12 slices
2 tbsp olive oil
140g white crabmeat
1 red chilli, deseeded and finely chopped
1 tbsp coriander, chopped
zest and juice 1 lime
Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.
If you would like to turn this into a starter then why not serve with some watercress, also in season in the month of April.

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