Salad with brown crab, avocado and mango

When is brown crab in season?

Fresh brown crab is available all year round, but it is at its best in the fall and winter. During the summer months, the crab feeds on mollusks such as mussels and whelks, as well as other small crabs and sea urchins. The crab is then full of meat and the taste is exquisite.

Did you know that?

• The crab is a ten-legged animal, two of which have claws. With the remaining four pairs of legs, the crab moves sideways at a speed that can reach nearly 10 km per hour.
• To grow, crabs shed their shell. They then crawl between rocks for protection and eat mostly clams. They need the high calcium content to form their new shell.
• You can recognize female crabs by their broad flat tails. This serves to hold the eggs.
• The largest male crabs are found in the English Channel. The largest crab ever caught there had a body of 26.7 cm in diameter.
• Brown crabs can live for up to 20 years.
• Crab meat is healthy and low in calories.

White and brown crab meat

North Sea crab has two types of meat: white and brown.

The white meat comes from the legs and claws. It has a flaky texture and a sweet, delicate flavor.

The brown meat is found between the crab's body and hard shell. It has a mushy texture and a distinct flavor.

The brown meat is an excellent flavor enhancer in sauces and bisque. You can also eat it as is, if you are a fan of sharper flavors. Furthermore, you can also mix it with the white meat to give more depth of flavor to your dish.

The female crab has small claws and therefore has less white meat, but it has the best flavor. Her body is packed with brown meat, though. The male crab, on the other hand, has large claws that are full of white meat and a body that has hardly any brown meat. So, depending on the dish you prepare, it is important to buy the right crab.

Preparing brown crab

Step 1: Cooking the crab

To prepare brown crab, you must first cook them. You can boil them in salted water as for langoustines or in a court-bouillon as for lobsters.

Cooking time depends on the size of the crab, the hardness of the shell and the number of crabs you cook. A crab usually weighs 500 to 800 grams and, as a general rule, takes 10 to 15 minutes to cook. In any case, make sure your stock pot is large enough to completely submerge the crab with its legs.

Step 2: Removing the meat

Turn the crab on its back, with the carapace on your work surface. Remove the legs and claws with a twisting motion. Under the eyes, the shell is softer. Push there with both thumbs and break through the shell. Now pull the carapace piece loose from the shell.

Remove the gills or dead man's fingers. You absolutely must not eat those because they make you sick. Also remove the intestines.

Spoon the soft brown meat out of the shell and scoop it into a bowl. You can mix it with the white meat or use it in a sauce or bisque.

Cut the body with a chef's knife and scrape out the white meat with a lobster fork. Break the claws and remaining legs with a small meat mallet or lobster scissors. Remove the crab meat from the legs and put it in another bowl. Pick the meat to remove small pieces of shell. Nothing is worse than biting on a hard piece of shell during your meal.

Recipe: salad with brown crab, avocado and mango

Seafood and avocado make a heavenly combo. In this salad, I also add mango for an extra fresh-sweet touch. You can save time by using precooked crab meat. If so, provide 175 to 200 grams net.