Dressed Irish Crab (serves 1)

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Dressed Irish Crab (serves 1)


1 whole cooked Irish crab
Lemon wedges


Place the crab on its back onto a large chopping board and remove the tail flap, legs and claws.
Carefully push a chef's knife or large knife between the shell and the body of the crab, twist and the shell will open.
Inside you will see the 'dead man's fingers' (pale white spongy gills) which must be removed. Then remove the stomach sac and hard membranes inside the shell.
Using a teaspoon scoop out the brown meat, place in a bowl and mash gently with a fork.
Remove the white meat. Keep to one side.
Crack each of the legs and claws and pick out all the meat. Once removed check through the meat to make sure there are no splinters of shell.
Return the brown meat to the centre of the shell and the white meat to each side.
Serve with mayonnaise, brown bread, a wedge of lemon and a little finely chopped parsley.
Cooks Notes –
The dressed crab can also be served hot. Simply mix a little grated cheese through some seasoned fresh white breadcrumbs, grill quickly and serve immediately.