Live Brown Crab (L, XL)
Live Brown Crab (L, XL)
Chefs know that the freshest and tastiest crab is the crab that is live, then cooked and consumed the same day.
Live Cornish Brown Crabs are responsibly and sustainably pot-caught by crab fishermen from rocky areas in inshore waters around Cornwall (within Cornwall's six mile limit), England. These crabs are packed live to order, and couriered to our clients' addresses in mainland UK by 12 noon next day. Once cooked, the crab meat is fresh, succulent and full of flavour.
We do not supply pre-cooked or frozen crabs, or imported crabs from outside of the UK.
No Guarantee: Brown Crab are landed in different sizes (weights). In the event that the crabs landed are different to the size ordered by you, we will pack them as near as possible to the size ordered by you. All crabs are packed whole and live to order for by 12 noon next day delivery by couriers to our clients' addresses in mainland UK. However, we cannot promise that crabs will arrive live and/or delivery will be made by 12 noon next day, as this is outside of our control. When you place an order for live crab you agree that you do so entirely at your own risk.
Available: Seasonal - 1 May to 30 September each year.
In Stock: Yes. At times crabs may not be available due to adverse tides and/or weather.
Brown Crab Sizes: Large (700g-1.0kg approx), Extra Large (1.0kg-1.8kg approx).
Freshest crabs possible
Cornish Brown Crabs remain in waters around Cornwall, until pot-caught for market.
Once landed, these crabs are taken to the crab fishermen's dispatch centre and placed in crab tanks that contain natural seawater for 1-2 days. Crabs are packed whole and live to order (Monday to Thursday) for by 12 noon next day courier delivery to our clients' addresses in mainland UK (Tuesday to Friday).
Store and consume
Upon receipt of delivery, store live crabs in the fridge. Crabs can be boiled, poached, grilled, or barbecued. For the freshest and best flavour cook and consume on the same day of delivery.
For further information, click on the How to Store & Cook Live Brown Crabs tab above.
Ingredients: Common or Edible Crabs (crustaceans).
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One courier fee applies for this Product and 'Other Products' shown below.
Live Brown Crabs need to be kept alive and fresh until ready to be cooked. If possible cook upon reciept of delivery.
How to Handle & Store Live Brown Crabs
Bands are not put on the pincers of crabs, as once pot-caught, the crab fishermen cut the pincer tendons on the crab (so the crabs can't pinch you and/or other crabs). To handle live crabs, pick them up by their large shell, behind their claws.
Upon receipt of delivery, take the crabs out of the box and place them in an open container or flat tray, cover the crabs with a damp (not wet) tea towel or cloth and store in the fridge - preferably at the back of the bottom shelf (nearest the freezer). With this method, live crabs will be cool and moist and can be stored for up to 1-2 days. Note: Live crabs often barely move at all. If the crab appears tired, cook it straight away.
Do not store crabs in sealed contianers, or on ice, or in fresh tap water.
How to Dispatch Live Brown Crabs
With live crabs, you can always be sure of freshness and quality. However, once delivered, the live crab needs to be killed - and this is not for the timid - so if you have any doubts about this task, please do not buy live crabs.
This is the same method used by most professional chefs to dispatch live crabs: Place the crab in the freezer for 30-60 minutes (you can choose to wrap the crab in a damp tea towel or cloth first), which causes the crab to become unconscious. After that, take the crab out of the freezer and place it on a kitchen board. Next, turn the crab onto its back. Lift the tail flap and insert a pointed spike or the tip of a small screwdriver into the small hole quickly and forcefully until it hits the other side of the shell, then witthdraw it (this destroys the crab's nerve centres). Turn the crab right side up let it drain. Death is instantantous - the crab does not suffer - and the crab meat remains tender.
How to Cook Brown Crabs
Be prepared in advance, so that immeditely after the crab has been dispatched, you can cook it straight away.
Boiled Brown Crab: Take the largest saucepan in your kitchen (we use a wok). Half fill with cold tap water and add salt - about 150g salt to 5 litres fresh water - and boil (on high). Immediately after dispatch, place the whole crab in the saucepan and return to the boil. As the water comes back to the boil, start to time. We use 20 minutes for a whole crab of 900g, add we add about 5 minutes per 900g over that. Once cooked, slowly empty the contents of the saucepan (hot water and crab) into the sink, then rinse the crab with cold tap water. Alternatively keep the hot water in the saucepan, as it can make for a wonderful stock. Leave the crab to cool.
After that, twist off the claws and legs and put to the side. Take the head pointed upwards and tap the bottom edge on the kitchen board. Lay the crab dark side down with the head pointed forward and use your thumbs to push the centre up and out of the shell. Discard the small stomach sac behind the crab's mouth. Pull off the soft gills attached to the edges of the centre part and discard it. Cut the centre part into four with a skewer and remove the meat. Use a teaspoon and scoop out the brown meat from inside the shell. Open the clawns with a tap of the back of a kitchen knife or blunt wooden pin and remove the white meat. Do the same with the legs. Serve and consume.
Serve fresh cooked crab in a salad, add boiled baby potatoes and fresh crusty rolls. Great in a crab and sweetcorn soup too.
You can store cooked crab in the fridge and consume within two days.
Disclaimer: The information and views expressed above are our own opinions, so use at your own risk. Please carry out your own research and rely on such information as to how to store, dispatch and cook live crabs.
Mix & Match
One Courier Fee applies for this Product and 'Other Products' shown below.