CRAB
RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS ALEX LUCK STYLING MORAG FARQUHAR
STAR OF THE SEASON
“Going to the coast and eating fresh crab is a fond summer memory for me, and when I can’t get to the seaside I love preparing my own to bring a taste of the sea into my home. These recipes make the most of the sweet meat you get from buying whole cooked crabs from the fishmonger and cracking them yourself, but you can also use readypicked meat from a fishmonger or supermarket.” LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR
WHAT TO LOOK FOR…
Brown crabs are best between April and November. Female (hen) crabs tend to be smaller than male (cock) crabs and have less white meat. When buying whole cooked crabs, look for ones with a vibrant pinky red colour (palelooking crabs may be less than fresh). The shells should be undamaged and the crabs should smell fresh like the sea, not fishy. Choose ones that feel heavy for their size and have been caught as locally as possible – the further they’ve travelled, the less fresh they’re likely to be.