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The most common variety of crab eaten in the UK is the brown crab, which tend to be in season from April until November. Crabs are something of a two-in-one ingredient for chefs, as they contain both light, sweet white meat and the richer brown meat - fantastic used both as a mix and on their own for their own unique flavour qualities. If buying a whole crab yourself take a look at our how to cook crab guide for advice on preparing the creature - remember, too, to keep the crab's shell, for this can be used to make seafood stocks.

This collection of crab recipes contains some fantastic inspiration, whatever your level. Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week. By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time. We'll only contact you around once per week with the best recipes and features.

You can unsubscribe at any time. It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here. Please choose a different name. The folder name ' ' already exists. Sign up to receive recipes, news and reviews from the UK's fastest growing food website.

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. By continuing to browse our website you are in agreement with our Cookies Policy. Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this.

Click here to view our Cookies Policy. Take a look at what's new and get inspired. Can't see what you're looking for? Browse our collection of cooking guides. Search by ingredient, dish or cuisine. Want more recipes like these delivered to your inbox? Thanks for subscribing We'll only contact you around once per week with the best recipes and features. Please enter a name for the new folder.

Crab salad with grapefruit. Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish. Crab salad with avocado cream. Linguine al granchio crab linguine.

Crab and compressed watermelon. Devonshire crab, smoked haddock and Granny Smith apple. Crab and smoked salmon salad with avocado, fennel and apple. Portland crab rosti with land cress and chives. Crab ravioli with crab sauce. Crab and lemon pennette rigate. Dorset crab salad, apple, cucumber, lemon verbena, herb mayonnaise.

Cornish crab with pink grapefruit mayonnaise on wholemeal toasts. Sweet pea panna cotta with crab and cicely, mango and dashi sorbet, brown crab toast. Crab salad, peanut and lemongrass, coriander emulsion.

Crab with Heritage tomatoes, aged Parmesan and baby basil. Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing. Crab custard, pink grapefruit, crab and mint salad. Sous vide crab roulade, avocado mousse, cucumber sauce and basil mayonnaise. Dressed crab with pineapple chutney and goat's cheese beignet. Stir-fried crab claws with spring onion, chilli and garlic. Baked crab, curry, celeriac and fennel. Dorset crab, sea buckthorn and carrot. Crab, cheddar and chive omelette.

Crab salad, mackerel tartare, cucumber and avocado. Portland crab with chargrilled pineapple, coconut and cashew nut. King crab, avocado, pink grapefruit, wood sorrel. Sweetcorn panna cotta with crab cannelloni. King crab, leeks, red pepper and cardamom dressing and sea vegetable salad.

King crab with squid ink garganelle. South Indian crab cake and crab chutney. Linguine of king crab. Crab and tiger prawn fettuccine. Crab and cheddar tart. Crispy crab, sweetcorn and coriander fritters with sweet chilli sauce. Crab and lovage soup with pickled kohlrabi. Devilled crab on sourdough toast. Fennel crackers, crab, dill, and citrus mayonnaise.

Snow crab, daikon radish, wild garlic and grapefruit jelly. Lasagne of crab with beurre nantais. Hot-smoked salmon with crab and aioli. Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise.

Seared cod with asparagus, crab beignets and samphire. Salmon meen moilee with crab croquette. Open lasagne of crab, tomato and fennel.

Salmon with braised lettuce, potatoes, samphire and king crab. Baked potatoes with crab and walnuts. Bouillabaisse with cock crab and poached lobster. Lime and chilli crab cakes. Potage of mussels and salt cod with Whitby crab croutes. Cider-cured sea trout with a crab sauce and sea vegetables. Whole whiting with crab sauce and Jerusalem artichokes.

Pan-roast fillets of Dover sole with crab-crushed Jersey Royals and sauce grenoble. Yuzu chicken and sushi bento box. Compressed tomato with crab, horseradish granita and crab tuile. Scarborough woof and seaweed fritters with brown crab mayonnaise. Mackerel with compressed watermelon, crab and horseradish salad. You may also like Crab.

A day at Whitby Crab Company. Come dine with us: Savouring seafood in Halifax, Nova Scotia. How to cook crab. How to remove meat from a crab. How to make crab cakes. How to cook brown shrimp. How to cook prawns. How to cook lobster. How to cook lobster sous vide. How to remove meat from a lobster. How to prepare lobster claws. Introducing the Feast of the Seven Fishes. Thanks for subscribing We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides.

Crab Recipes: Crab Benedict, Crab Cakes, Salad - Great British Chefs

If buying a whole crab yourself take a look at our how to cook crab guide for advice on preparing the creature - remember, too, to keep the crab's shell, for this can be used to make seafood stocks. This collection of crab recipes contains some fantastic inspiration, whatever your level.

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week. By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time. It looks like you've already signed up to our newsletter.

If you have not already, why not register for an account here. Please choose a different name. The folder name ' ' already exists. Sign up to receive recipes, news and reviews from the UK's fastest growing food website. We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. By continuing to browse our website you are in agreement with our Cookies Policy. Our website uses cookies in order to provide you with a better experience.

Continue to use this site as normal if you're happy with this. Click here to view our Cookies Policy. Take a look at what's new and get inspired.

Can't see what you're looking for? Browse our collection of cooking guides. Search by ingredient, dish or cuisine. Want more recipes like these delivered to your inbox? Thanks for subscribing We'll only contact you around once per week with the best recipes and features. Please enter a name for the new folder. Crab salad with grapefruit.

Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish. Crab salad with avocado cream. Linguine al granchio crab linguine.

Crab and compressed watermelon. Devonshire crab, smoked haddock and Granny Smith apple. Crab and smoked salmon salad with avocado, fennel and apple. Portland crab rosti with land cress and chives. Crab ravioli with crab sauce. Crab and lemon pennette rigate.

Dorset crab salad, apple, cucumber, lemon verbena, herb mayonnaise. Cornish crab with pink grapefruit mayonnaise on wholemeal toasts. Sweet pea panna cotta with crab and cicely, mango and dashi sorbet, brown crab toast. Crab salad, peanut and lemongrass, coriander emulsion. Crab with Heritage tomatoes, aged Parmesan and baby basil. Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing. Crab custard, pink grapefruit, crab and mint salad.

Sous vide crab roulade, avocado mousse, cucumber sauce and basil mayonnaise. Dressed crab with pineapple chutney and goat's cheese beignet. Stir-fried crab claws with spring onion, chilli and garlic. Baked crab, curry, celeriac and fennel. Dorset crab, sea buckthorn and carrot. Crab, cheddar and chive omelette. Crab salad, mackerel tartare, cucumber and avocado.

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