How to prepare Crab like a Chef at home
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1. Place killed crab into a pan of boiling water onto boil cover with a lid, when boiling add salt, use 10g of salt to a one litre of water.
2. Place crab in and return back to the boil and cook for 10-12 minutes per 1kg, 1.5kg crab add 4 minutes more to cooking time.
3. Remove crab from pan and place on a tray in a cool place e.g. a garage (never place in cold water as this will make the crab meat wet).
4. Once cooled, wearing a pair of disposable gloves for hygiene and crab hairs from the legs can be itchy. Remove legs and claws, break open with a heavy wooden object e.g. claw cracker a rolling pin to break claws and legs. With quick short taps rather than smashing too hard as this will break up the white crab meat. Use a tea spoon handle to remove any meat in the shells.
5. Prise apart the hard top shell from the under body using your thumbs.
6. In the hard shell part remove parts behind eyes and mouth and the small yellowy sack which is the crabs stomach.
7. You will be left with the brown meat which some will be set and some semi set. Scrape out with spoon into a bowl.
8. For the under body you will find the dead mans fingers (gills) which you must discard.
9. Cut through the under carriage with a large knife, then pick away the white meat which is hidden in the under carriage which is best done using a teaspoon which has a pointed handle.
10. Very important to check through white crab meat for any broken shells.
11. Crab meat can be stored in fridge for two days.