Only a third of the weight of the Crab is meat, of which a thrid is white meat from the body and claws and two thirds is brown meat from the body. Male crabs have larger claws and a higher percentage of white meat.
The brown meat from inside the carpace is rich, nutty and creamy and rich in omega-3 fatty acids.
Crab meat is becoming increasingly popular and sales have risen considerably over the last decade. Crabs are common around the British Isles and Northern Europe and are caught in baited creels. Of the more than 60,000 tonnes caught in Western Europe, 70% are from around the British Isles. The majority is sold to France and Spain.
The legal minimum landing size differs regionally and is approx. 13-14cm across the broadest part of the shell. Creel catching is a selective method of catch, undersized crabs can be returned to the sea and stocks of brown crab are considered good.
Price: £6.70 per pack.
Scientific Name: Cancer pagurus
Catch or Cultivation Method: Creel Caught
Refrigerated Shelf Life From Despatch Date: 3 Days
Click here for white crab meat.
Your meat order is kept cool in transit because we either use an
insulated expanded polystyrene box, or a recyclable tough corrugated
cardboard box which is foil lined and insulated with bubble wrap. Both
boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed
ice packs. Our ice packs are made with a frozen water-based gel, which
keeps the meat at the correct temperature for up to 48 hours. When the
ice does melt, it stays as a gel, which prevents the delivery becoming