Gastronomixs

Classic cooked crab

This crab can be used as a basic ingredient for many dishes or served as a component in fruits de mer. 

Classic cooked crab

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

crabs

1.5

l

court bouillon

Preparation method

  • Bring the court bouillon to the boil, add the crabs, and return to the boil.
  • Remove the pan from the heat and leave the crabs to cool in the bouillon.
  • Remove the crabs from the bouillon.
  • Twist off the claws from the crab and clean.
  • Use a spoon to separate the top shell from the bottom shell.
  • Remove the meat from the crab, including the coral (roe).

Serving suggestions

  • As a component in salads, creams, crab cakes, spread, powder, or, for example, ice cream. 
  • As a main course with fresh mayonnaise or lemon mayonnaise.
  • As a component of a fruits de mer platter.

Previous page