There are around 4,500 species of crab, ranging from the five millimetre pea crab to the Japanese spider crab with legs spanning in excess of two metres. Crabs are crustaceans belonging to the Decapoda group (“ten-footed”) which includes lobsters and prawns.
For this recipe I would recommend the Cromer crab for its sweet flavour and high ratio of white to dark meat, which has a tender texture. This crab is found on the coastal shores of Cromer in Norfolk where crab fishing provides the majority of the town’s income.
If you choose to use live crab for this recipe, you should ensure that you kill them humanely. The easiest way I find is to steam or boil in salted water for 10 minutes per 500g. Buying a dressed crab from your local fishmonger is a great alternative.
