Crab

Known as crabe or tourteau (France), granchi or granciporri (Italy), buey or cangrejo (Spain).

A crab is a ten-legged crustacean with large claws and a wide flattened body. There are a number of varieties; all known for their delicious white meat, with a flavour and texture are almost equal to that of lobster. Some of the most common include:

• Alaska king crab - the largest and possibly tastiest crab
• Blue crab (including soft-shell crabs: blue crabs that have shed their hard shells and can be eaten whole -shell and all)
• Dungeness crab (named after a town in Washington, USA)
• Florida stone crab
• Pacific Coast crab
• Snow crab
• Spider crab

Crabs may be sold in a variety of ways: live, fresh whole, fresh parts (such as claws), fresh meat removed from the shell, cooked and dressed, or pasteurised and canned pieces. Allow 450 g (1 lb) of crab in the shell or 115 g (4 oz) of crab meat per person. Always choose a crab that smells fresh and sweet, with no hint of ammonia and that feels heavy for its size.

Soft-shelled crabs should always be bought live, before being grilled, deep fried or served à la meunière (with butter, lemon and parsley). Fresh crab is excellent when boiled and dressed, and eaten cold with mayonnaise and brown bread and butter. Hard-shelled crabs are also good steamed, and can be used to make a delicious bisque.