Tuesday, June 15, 2010


Step 1. Humanely put your crabs to rest by placing them in the fridge, this takes a couple of hours. If you put them in the freezer check them regularly to make sure they don't freeze. Spanner Crabs can be left covered in the fridge for up to 12 hrs before cooking with no loss in meat quality.

Step 2. Wash to remove silt from crabs body, this makes for a cleaner cook.

Step 3. Bring pot of salted water to a rapid boil.

Step 4. Place crabs in pot making sure not to over load pot. It is best to get it back to the boil within 3 to 4 min. When water returns to the boil start timing the cook and reduce heat till the water is just turning over. (see guide to cooking times at bottom )

Step 5. Remove crabs from pot. Place crabs in salted ice water, this stops the cooking process, sets the meat and enhances the salt flavour in the crab. Experimenting with the amount of salt and time in the salted ice water can have a great influence on the final product.

It dosnt show it in this photo but make sure your crabs are fully submerged in the ice water.

Step 6. Remove crabs from ice water and drain. Store in fridge, eyes down for up to 3 days covered and remove any drainage daily.

Cooking Times use as a guide only
300-500 grams 9-11 mins
500-700 grams 11-13 mins
700-1000+ grams 13-16 mins

Enjoy Your Seafood Experience

Monday, June 14, 2010


Step 1. Remove tail flap

Step 2. Hold top shell in left hand pulling up and twist off whilst pushing down with right hand.

Step 3. Clean gills and muck

Step 4. From cleaned body, remove claws and legs

Step 5. Cut body in halves

Step 6. Place halves cut side down and push down with cleaver or broad knife or even a saucer works well to release meat from cartlidge.

Step 7. Seperate meat from cartlidge

Step 8. Crack claws with pestle and remove meat

Step 9. Drain any excess liquid from meat in a strainer and store in the fridge in air tight container for up to 3 days

Enjoy Your Seafood Experience