Landed straight from the waters off Portland Bill daily, we – and a whole lot of other foodie experts – think Portland crab is the very best: full of juicy meat and bursting with local flavour. Our whole Portland brown crabs are cooked fresh each day on our own premises and sold ready to eat. Cracking them sometimes takes a bit of work, but it’s definitely well worth the effort.
Please note we only home deliver cooked crabs. Live crabs are always available in the fishmongers. Whole Portland crabs larger than 1.5kg are available from our shop, please email to place an order.
Portland, and only Portland. We would never source crab from anywhere else. Portland crabs are caught in ‘pots’ that take advantage of crabs’ own instincts to trap them. The crab is lured into a cage with bait through strategically placed openings that they can enter, but cannot escape from. Local fishermen bait and set the pots on the sea floor, leave them out for a day, then haul them up - complete with their catch.
Seasonality: All year
Nutritional information per 100g:
| Kcal: | 89 kcal |
| Protein: | 18g |
| Fat: | 1g |
| Saturates: | 0.2g |
| Salt: | 0.7g |
| Carbohydrates: | 0.4g |
| Sugars: | 0.1g |
Rich in vitamin B12, vitamin B6, selenium and phosphorous
ALLERGENS: Contains crab
Depending on your perspective, picking crab meat can be a pleasure or a chore. If you’re preparing the meat for a separate recipe like a pasta dish, remove the legs and claws and set aside. Pull the body and shell apart, and scrape all the brown meat out of the shell into a bowl. Removing the grey gills from the central part of the body, cut the crab in half. Pick out all of the flesh from the honeycombed centre. Wrap the legs and claws in a tea towel and crack them open with a rolling pin or mallet. Pick all the meat out. Mix the brown and white crab meat as your recipe demands.
Cooked crab is at its best served as it is, with nothing more than a squeeze of lemon and a twist of black pepper, or mix with mayonnaise for quite possibly the greatest sandwich in world.
Cooked crabs should be stored in the fridge, between 0ºC-5ºC, and eaten within 2-3 days.
Do not freeze whole crabs.
Whole Portland Crab
Per Kg: £15.00
