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.
Crab on Sourdough Bread Recipe
Course: Brunch, LunchCuisine: GlobalDifficulty: Easy4
servings5
minutes10
minutes15
minutesA perfect light lunch for those summer days with this recipe for fresh crab on toasted sourdough bread.
Ingredients
Mix of both white and brown crab meat
Generous dollop of mayonnaise
Good splash of Worcestershire sauce
Olive oil
Lime zest
Chilli to taste
1-2 tbsp of chopped Parsley
2 slices of sourdough bread
Lime wedge and parsley to serve
Directions
- Put the mayonnaise into a small bowl and mix in the chilli and a splash of olive oil
- Fold in the white and brown crab meat and add freshly cracked black pepper
- Stir in the Worcestershire sauce, lime zest and parsley
- Drizzle the sourdough bread with olive oil and salt and cook on a griddle until toasted
- Place the crab mixture on the toasted sourdough bread and serve with a sprinkle of parsley and lime wedges. Enjoy.
