Dressing a Crab

Dressing a crab is not difficult, although it is a bit fiddly- but it's great fun to have a go, so arm yourself with a rolling pin, a skewer and a slender handled teaspoon - and just get cracking!

Crabs for dressing are sold whole and already cooked, and are a beautiful distinctive rusty-red colour. Choose one which feels "heavy" for its size, which means that there will be plenty of meat in the shell, and claws. The males have larger claws, which will give more white meat than a female crab. You can distinguish the male from the female by looking at the tail flap- the male tail flap is narrow and pointed, whereas the female has a broad tail flap.

Check to make sure that there are no claws missing from the crab, and if you are bringing your "catch" home after a day at the coast, try to collect it as late in the day as possible to make sure it stays fresh. Crab is highly perishable so you will need a cool bag to transport it, plus plenty of ice.

It is important to always buy crabs and any other shellfish from a reputable fishmonger who will check that the crab is not full of water before you part with your cash - if they don't offer to do this - just ask!

1. Place the crab upside down on a board, and break off the claws and legs.

2. Lift up, and then break off the tail flap.

3. Push the blade of a large knife between the body and the shell. Twist the blade and the centre "crab body" will release itself.

4. Place your thumbs on either side of the "crab body" section. Press firmly upwards until "the body" comes away from the shell.

5. Pull away the greyish white feathered gills - called the "dead man's fingers" and discard. They are not poisonous, but are inedible - you will find them unpleasant and bitter.

6. Scoop out the brown meat from the body section using the handle of a teaspoon. Keep all the brown meat you collect, separate from the white meat.

7. Cut the body in half using a large knife and remove any white meat from all the little "nooks and crannies" with a skewer.

8. Put the crab shell back onto the board with its eyes and mouth facing you. Press the little piece of shell just behind the eyes until it snaps. Lift out and discard the mouth piece and stomach sac.

9. Scoop out all the remaining brown meat from the crab shell, using a teaspoon.

10. Crack the claws and legs with a rolling pin, and pick out all the delicious flakes of white meat. Take care not to get any splinters of shell in the meat.

11. Use the white and dark meat for a whole lot of different recipes.

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