Sunday, 18 September 2011
September is reputed to be the best month for brown crabs because of the quality and quantity of the brown meat. A short crab anatomy lesson is now in order. White crab meat comes from the claws and legs and the muscles in the cavity behind the legs. This is reached by pulling out the whole section that has the legs attached. From what is left of the body we then remove the remaining bony bit by pressing on it until it clicks and breaks off. Everything that is left clinging to the underside of the shell then constitutes the brown meat. A few years ago, I had a bad experience with some purchased brown meat which was very pungent and off-putting. Not this time the flavour was wonderful and I'm now a convert to slighty stronger flovour of the brown stuff.
We experimented with devilled crab, spicy crab pie containing high proportions of brown meat as well as having traditional salads with mild fruits and white crab meat. Every one was a winner.