England, South Coast king crab, cooked at sea. Long, fleshy legs and snowy claws. Serve cold with a lemon wedge, or warm in melted butter.

Two whole brown crabs, fresh from the British South Coast, each weighing around 1kg. These large crabs carry enormous claws and between them yield around 250g of sweet, chunky white meat plus deep, savoury brown meat from the body. Cooking at home is the freshest way to eat brown crab. Drop into a large pot of heavily salted water, simmer for 15-20 minutes per kilo, cool, then pick the meat. Serve simply: white meat dressed with lemon, brown meat spread on warm brown toast with a grind of pepper, both alongside mayonnaise and a glass of cold white wine.

Origin

Made in England, South Coast.

Dimensions

Net weight ≈1kg. Packed in a sealed pack.

Features

• England, South Coast origin
• Sweet, chunky white meat from the claws and a rich, deeply savoury brown meat from the body.
• Two whole brown crabs, fresh from the British South Coast, each weighing around 1kg.
• Cooking at home is the freshest way to eat brown crab.

Use Cases

• Two whole brown crabs at ≈1kg each
• British South Coast catch, fresh delivered
• Around 250g of white claw meat between the two, plus rich brown meat
• Cook from fresh for the cleanest flavour
• Boil in heavily salted water, 15-20 minutes per kilo, then cool
• Pick the white meat for crab on toast, salads or linguine
• Spread brown meat on warm brown toast, lemon and pepper
• Serve with mayonnaise, brown bread and a chilled white wine
• Weight: 2 crabs x ≈1kg each
• State: fresh, whole
• Origin: England, South Coast
• Yield: ≈imately 250g white meat plus brown body meat
• Allergens: Crustaceans (shellfish)

What's Included

One ≈1kg sealed pack of Brown Crab, Fresh, 2 x ≈1kg. No additional accessories or utensils.

Storage

Keep refrigerated below 5°C. Use by date on pack. Once cooked, consume within 24h.