Tasting Notes

Dinner for two.

Sweet fresh crab, deliciousness. Keeping it simple, butter for dipping the crab morsels with a hint of lemon.


The salad adds crunch, earthy flavours, to a great meal and the bread perfect for dipping into that lemon butter.

What You Need

1 fresh crab about 2 1/2 pounds.

6 tablespoons butter.

1 lemon.

1/2 of a baguette.

1 small cucumber.

3 small radishes.

6 cherry tomatoes.

2 stalks green onions.

1 tablespoon white wine vinegar.

3 tablespoons olive oil.

Salt and pepper.


1 pot, big enough to hold the crab.

1 heavy duty nutcracker.

1 sharp, strong, sturdy, knife.

1 small bowl.

1 small saucepan.

1 serving plate large enough to hold the cooked crab.


Put enough water in your big pot so the crab will be completely submerged. Add lots of enough salt, enough so it tastes like seawater. Bring the water to a boil and then add the crab, cooking it for 8 minutes a pound.

Take your butter and melt in a small saucepan. Set aside once done and adding to a small dipping bowl.

Cut your baguette in half.

Once your crab is cooked place on a serving plate to cool.

Cut your radishes and cucumbers into bite-sized chunks, Cut your your tomatoes into half. Slice the green onion stalls diagonally. Add everything into a small bowl. Season with salt and pepper to taste. Add your vinegar and olive oil. Mix well, set aside.

Once your crab is cooled, remove all the legs and claws, grabbing the base of each leg and claw and pulling away. Place on a serving platter.

You will notice there is a rim-like shell with serrated edges between the top of the crab and the body of the crab – as the picture shows below.

Insert a strong sturdy knife into the small openings and using the knife as a wedge push upwards and eventually the top shell of the crab will come off. The inside of the shell will contain a lot of goop. Discard the shell and the goop.

Then take the rest of the crab and rinse thoroughly with running cold water.

The crab will contain a lot of thick string-like, rope looking . These are not edible. Tear off. Then take the crab, grabbing each side of the grab with your hands and break in half.

Then put back on the serving place.

Squeeze lemon juice over the crab and also some into the melted butter – your dipping sauce for your crab.

Now you plate the rest of the food and tuck into your crab.