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THE FISH SOCIETY
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The Fish Society > By fish type > Lobster+Crab > White crab meat

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White crab meat

SEE OUR OTHER CRAB - ENGLISH

We sell many kinds of white crab meat from all over the world, including from snow crab and king crab. They all have their fans but this fine English crab meat, which we source from Devon and Cornwall, is always the most popular: the big luscious chunks from the claws of good old brown crabs are very hard to beat.

 

URGENT? ORDER BY 1PM
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100% PURE CLAW MEAT NOT PASTEURISED
1 block
£18.00
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4 block saver pack
£59.70
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100% PURE LEG MEAT
1 sachet
£8.40
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4 sachet saver pack
£31.40
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CLAW & BODY BLEND
1 block
£12.80
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4 block saver pack
£46.90
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Recipe

This recipe is based on the one in  Gordon Ramsay's Best Menus

 

CHILLED MELON SOUP WITH CRAB GARNISH

serves 4

 

200g crab claw meat

half a shallot

half an apple

six coriander leaves

juice of half a lime

salt

2 ripe melons - canteloupes would be perfect

a small tub of unflavoured yoghurt

 

You can prepare everything in advance except the apple, which would brown if kept waiting. So have everything ready then peel and dice the apple for step 4 immediately before serving.

 

  1. 1 Chill the melon for at least six hours.
  2. 2 Cut the melons into normal slices, remove seeds and peel "generously" - do not retain the flesh which is close to the skin - only those parts which are as sweet as the very centre, next to the seeds.
  3. 3 Blend the melon with the yoghurt and a little salt. Keep cold.
  4. 4 Check over the crabmeat to remove any shell. Peel the apple and shallot then chop them and the coriander very finely. Add to the crabmeat. Add the lime juice.
  5. 5 Spoon the melon mixture into bowls and scatter the crab mixture on top.