Dressed Crab Food

DRESSED CRAB CUPS

Dressed crab cups image

A simple, stylish canapé of shellfish with Dijon mustard and lemon, served in individual lettuce cups

Provided by Good Food team

Time 5m

Number Of Ingredients 5

Ingredients

300g white crabmeat
4 tbsp mayonnaise
1 tsp Dijon mustard
good squeeze lemon juice
1 Little Gem lettuce , leaves separated

Steps:

Mix the crabmeat with the mayonnaise, mustard, lemon juice, salt and a good grinding of black pepper. Chill for up to a day.
To serve, arrange the leaves from the lettuce to form a cup on your board and pile the crab in the centre of the lettuce cup.

Nutrition Facts : Calories 310 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 15 grams protein, Sodium 1.3 milligram of sodium

DRESSING CRAB - HOW TO

Dressing crab - How to image

Find out how to dress crab - it's easier than you think, and the reward is delicious, fresh crabmeat

Provided by CJ Jackson

Categories Main course, Side dish, Starter

Time 20m

Number Of Ingredients 1

Ingredients

1 whole crab , cooked

Steps:

Lay the cooked crab on its back and twist off the claws and legs. Crack the claws and legs using a heavy object - but don't allow the shell to shatter into very small pieces as it will be difficult to find. Carefully remove the meat using a lobster pick or teaspoon and put it into a bowl (preferably metal). Check for stray shell by shaking the bowl from time to time - shell fragments 'ping' against the side and can be removed. Put your thumbs on the base of the body, at the back of the crab, and push upwards to release it from the carapace.
Pull away and discard the lungs ('dead man's fingers') found around the main body and inside of the carapace. Press the mouth so that it snaps away from the main shell and pull away the stomach sac. Cut the body in half and scoop out further white meat - it is worth taking time over this as there is a surprising amount in all the small cavities.
Scoop out the brown meat from the carapace - the quantity and quality of this will depend on the time of year. If the crab has had its shell for some time, the brown meat will be plentiful. Some people like brown meat straight from the shell, others add seasoning, a little mustard and breadcrumbs, too. White meat is great just as it is.

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