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Crab Mayonnaise Recipe

1 year ago

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 CRAB AND MAYONNAISE
This probably does not count as a recipe, more like a few thoughts.
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preferably you want to get your crabs alive. Some say you should kill them before placing them into boiling water, as this is kinder to the crab: turn them over and there is a flap; lift this to reveal a slight dip then with something like a knitting needle and hammer, spear the crab, aiming towards the front of the crab and down. I am afraid I just drop the living crab into boiling water, which must be as salty as the sea otherwise water will leach into the crab, resulting in wet flesh. Cooking time depends on the crab’s size; as a rough guide, for the first pound allow 15 minutes, then another 5 minutes per further pound.
  2. When it’s cold remove the main shell and clean out the “dead men’s fingers,” which are grayish, coarse slightly fluffy gills each side of the central body. Once this is done everything else is edible. Eat and enjoy with suitable tools to assist you in cracking open the claws and scraping out the meat from tight corners. There is almost nothing finer than a lunch spent wrestling with a crab. Keep the shells for stock.
  3. Eat with Mayonnaise that is not too stiff, as this does not make a friendly partner for your crab.

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