Published
March 2, 2021

Whole Crab

Whole Crab

Whole Crab with Birgit's Danish Crab Sauce

There is nothing more satisfying than picking a whole crab yourself, and it is really not that hard to do. Serve chilled with herb sautéed potatoes, green salad and some of  ‘Birgit’s Danish Crab sauce’.

Birgit’s Danish Crab Sauce

  • 4 tbsp of mayo
  • 4 tbsp of natural yogurt
  • 1 tbsp of tomato ketchup
  • Splash of Tabasco
  • A handful of chopped fresh dill
  • Squeeze of lemon juice
  • Freshly ground black pepper and sea salt to taste

How to pick a whole crab:

  1. First, pour yourself a large glass of chilled Whispering Angel - this always helps the process!
  2. Roll up your sleeves, put your seafood bib on and get your hammering tool and pick at the ready
  3. Some people like to remove all the meat from the whole crab first before they eat it and others like to eat the crab as they go along - there is no right or wrong way!
  4. Place the crab on its back and remove the legs and claws with a twisting action.
  5. Firmly hold the shell as you push away the central body, ‘the purse’, out with your thumbs
  6. Remove the grey, feathery gills, otherwise known as the ‘dead man’s fingers’, these should not be eaten
  7. Scoop out the brown meat found in the corners of the shell - this meat is much stronger than the white and is very rich. It is delicious spread on a piece of hot toast with salty butter!
  8. Take the body section, we call it the knuckle, and pick and remove the meat carefully from the cavities where the legs were attached. The meat is so sweet!
  9. Now onto the two pincer claws - using the back of a knife or small hammer, gently break the shell (without smashing it) and pick out the beautiful white meat
  10. Crack the legs gently, and carefully remove the white meat with your pick
  11. You will now have handpicked all the crab meat - before you tuck in and enjoy, make sure to check the crab meat for any stray shell.
  12. Simply eat with a squeeze of lemon,  mayo and bread or as suggested above with a green salad, herb sautéed potatoes and Birgit's Danish crab sauce.

You can buy Whole Crab online from us here>

CRAB SHED SALCOMBE RESTAURANT - REOPENS OUTDOORS 12TH APRIL

We are delighted to announce that we will be opening our outdoor seating areas for lunch and dinner from Monday 12th April; this includes our waterfront terrace, as well as our two 'breakfast bars' (our main restaurant will reopen on Monday 17th May). Pre-booking is essential and is limited to a maximum of 6 people per booking in accordance with government guidelines.
Click here to visit our booking page>

ENJOY OUR CRAB MEAT AT HOME!

We've been busy cooking and hand-picking our delicious crab meat, brought to us by local fishing boats, which you can buy direct from us to enjoy at home. Click here to order crab meat online for home delivery or get in touch for local collections (email hello@crabshed.com or call 01548 844506). Take a look at our Recipes section for serving suggestions!


Safety First
The safety and health of our staff and guests are uppermost in our minds; please be assured that we are adhering to government standards for hygiene protocols and social distancing measures. In the event of any changes in public health guidance, we'll post information here and on our Facebook and Instagram pages - please check back for announcements.

The Crab Shed Salcombe restaurant - waterside seafood dining overlooking the harbour
Happy Christmas from the Crab Shed Salcombe teamHappy Christmas from all the Crab Shed Salcombe team