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Cast your net for the summer's sweetest crustacean

16 AUGUST 2012

With its distinctive sideways scuttle, the British crab is at the height of its season during summer.

And it's healthy, brimming with brain-boosting omega-3 and naturally low in fat.

Crab can be bought live, dressed, non-dressed, frozen and tinned. 

Dealing with a 'non-dressed' crab is a tricky affair that requires a fair amount of welly and a hammer amongst other tools to extract the succulent meat from the nooks and crannies of the claw.

Don't let that put you off – buying a ready-prepared, 'dressed' crab is an easier and speedier option.


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Their powerful claws are full of sweet white meat, not dissimilar to lobster, whilst the meat from underneath their shell is the soft brown variety.

There are more than 4,000 crab species globally but not all are edible. The most common type in the British Isles is the brown crab – a robust reddish creature with a distinctive 'pie crust' shell.

The Norfolk Cromer crab is highly rated by foodie fiends. This variety is famed for its distinctly sweet taste, soft texture and high proportion of white to brown meat.

Make the most of this flavoursome delicacy with our cracking crab recipes:

Cornish crab soup with parsley croutons

Crab and crayfish rice timbales

Crab, cheddar and chive omelette

Crab, mango and avocado salad

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