Raw Sand Crabs.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry. Serve boiled Crab with Asian dipping sauces such as nam pla, or mayonnaise (flavoured with 'mustard', garlic, or herbs) or hot melted butter with a squeeze of lemon juice.

Do not recook cooked Crabs, pick out the meat and use it in salads, sandwiches, as a garnish for soups, or in dishes where it is just gently warmed, such as pasta, risotto, Crab cakes and omelettes.

GOES WELL WITH

Anchovies, black pepper, butter, chervil, chilli, coconut, coriander, cream, dill, fish sauce, French tarragon, garlic, ginger, lemon, lemongrass, lime, mayonnaise, nutmeg, onion, parsley, soy sauce, tomatoes, turmeric.