The crabs were dispatched by chilling down, then boiling for 15 minutes in very salty water - after chilling the painstaking removal of the meat commenced.
However the strange tool that Mum brought me back from Boston did prove to be quite useful!
We ended up with quite a lot of white meat from three crabs, but not as much brown meat as we had hoped for.
Mayonnaise is a must with crab and prawns, and I made one with loads of lemon added at the end - this was made using the yolk from the first egg our Exchequer leghorn had laid this afternoon - bit of a soft shell so needed to be used quickly.
The crab and cooked prawns were served with various salads - tomato and basil, cucumber and fennel, green and a handful of radishes along with a big bowl of new potatoes from the allotment.
All delicious, but next time I'd buy a ready dressed crab as I don't think we did as well as we could have done extracting the meat.
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