Baked Cromer Crab
To tell if a crab is full, feel it for its weight and examine its tail end: a full shell will separate from its bottom half, exposing a white section.
- Average
- Average budget
Ingredients
- Serves: 2
- 2 Boiled crabs
- 4 Tablespoon Fresh white breadcrumbs
- 1 Lemon, juice only
- 2 Tablespoon Malt vinegar
- Salt
- Pinch Cayenne pepper
- 50 Gram Grated cheddar cheese (2 oz)
Preparation
Step 1
Lay the crabs on their backs and twist off the claws and legs and set aside. Pull the body and shell apart and discard any green matter and the so-called 'dead man's fingers' (the greyish gills). Scoop out all the meat from the shells and put in a mixing bowl. Crack the claws with a hammer to obtain all the white meat and add to the dark meat.
Mix the breadcrumbs with the lemon juice, vinegar, salt and cayenne. Add half of this to the crab meat and mix well. Clean the shells and pile in the crab mixture. Top with the remaining breadcrumb mixture and grated cheese and bake in a hot oven (220 °C / 425 °F / Gas 7) for 10-15 minutes until the cheese is brown.