How to Cook and Dress Crab (Part 2) | Rick Stein

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: prepared mustard

Yellow mustard is milder and more widely available.

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned crab

Canned crab is more affordable and still flavorful.

Use the back of a knife or a hammer to break the shell of the crab claws carefully.

Work through the claw meat to extract as big pieces as possible.

Remove the membranous bone from the claw meat.

Ensure all meat is taken out of the claws, noting that male crabs have more meat than female crabs.

Use a steel bowl for crab picking to hear any shell pieces clicking against it.

Use the blade of the knife to part the biggest joint of the crab legs.

Extract meat from the biggest joints of the legs, being careful with the shell.

Scoop out the brown meat into a second bowl, noting that it can be mixed with white meat and mayonnaise for a salad.

Push out the mouth of the crab and remove the stomach sack, then extract more meat from behind it.

Prepare the crab shell for dressing by layering white and brown meat, and optionally adding chopped egg and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens