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THE FISH SOCIETY
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Welcome to THE FISH SOCIETY!

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has a very special offer for new customers:

 

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The Fish Society > By fish type > Lobster+Crab > Blue crab legs

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Blue crab legs

SEE OUR OTHER CRAB - OTHER

The legs (and claw and shoulder) of the prettiest crab on eight legs. If you're a newcomer to this item, please note that blue crab is principally a FLAVOUR experience, and you may find the meat to shell ratio a bit disappointing. Raw and frozen together - you can separate them and use some now, some later - but your pack will basically make 2 large or 4 medium servings, so you are unlikely to need to separate.

 

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Blue crab legs 2-6 svgs
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3x800 Blue crab legs 12+ svgs
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Recipe
Blue crab soup Serves 2+
800g blue crab legs
200ml / half pint milk
1 tsp flour
2 tbsps cream
10g/half oz butter
small onion, peeled and chopped
one teaspoon Worcester or less of Tabasco sauce
2 tbsp sherry
salt & pepper

1 Bring c3 pints salted water to the boil. Add crab. When returns to boil, turn down to a low bubble. Cook for 20 mins.
2 Remove crab. Cool. Open legs and remove meat.
3 Put meat, butter, onion, and a good sprinkle of pepper in a pan and braise over a low heat for 15 mins, stirring occasionally.
4 Meanwhile, in a separate pan, combine and warm the milk, cream and hot sauce.
5 Combine the contents of the two pans, then sift in the flour, stirring gently, to thicken.
6 Add sherry to taste.