The meat of crabs from the earliest times has had the status of an exquisite delicacy and always had a considerable price. But such a delicious and healthy food is worth the cost! When the crab catching season begins in the waters of England, which is called the gold rush of the 21st century, brave anglers come into conflict with bad weather, raging seas, and dangerous conditions for work. Usually it lasts from April until November. On the coast there are many varieties of crabs. The most common in England is a brown crab that weighs 3 kg and has a lot of sweet, juicy meat.
Did you know that female’s meat is much more gentle than the male’s? The most important thing is that the crab is fresh. Crab cooking is easy. You need to dip it into boiling salted water and boil for a few minutes, but not for long. Crab meat should not be firm after cooking. Some people before cooking place the crab in the freezer for 2 hours and then boil. Bon appetit!
