Brown Crab Recipes & Serving Suggestions from The Boathouse Fisheries

This crab offers two types of meat: the firm, white meat from the claws and legs, and the richer, more flavourful brown meat from the body. Here are some ways to utilize British brown crab in various dishes:

Versatility of British Brown Crab

Shellfish Platters: Brown crab can be a centerpiece in shellfish platters, served alongside other seafood like shrimp, oysters, and mussels.

Salads: The crab meat, especially the white meat, can be added to salads for a luxurious touch. It pairs well with fresh greens, avocados, and citrus dressings.

Sandwiches and Rolls: Crab sandwiches, crab rolls, and crab baguettes are delicious options, often enhanced with a touch of mayonnaise, lemon juice, and herbs.

Soups and Bisques: Brown crab is excellent in soups and bisques, where its rich flavour can be the star ingredient.

Pasta Dishes: Crab meat can elevate pasta dishes, like crab linguine or crab ravioli, offering a delightful seafood experience.

Stir-fries: Incorporating crab meat into stir-fries adds a unique twist to traditional Asian dishes.

Crab Cakes: Both the white and brown meats can be used to make flavourful crab cakes, often seasoned with herbs, spices, and breadcrumbs.

Stuffed Vegetables: Crab can be used to stuff vegetables like mushrooms or bell peppers, providing a gourmet touch.

Tarts and Quiches: Crab meat can be a primary ingredient in savoury tarts and quiches, often combined with cheese and herbs.

Crab Claws: Simply boiled or steamed crab claws served with a dipping sauce make for a tasty appetizer.

Why not try this delicious Crab Linguini recipe?

Ingredients:

• Linguine pasta
• White and brown crab meat
• Garlic, finely chopped
• Red chili flakes
• Olive oil
• Fresh parsley, chopped
• Lemon juice

Instructions:

• Cook the linguine according to the package instructions.
• In a pan, sauté garlic and chili flakes in olive oil.
• Add the crab meat and heat through.
• Toss the cooked pasta with the crab mixture.
• Finish with chopped parsley and a squeeze of lemon juice.
• Serve immediately.

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