"Cover." High grade, bittersweet chocolate high in cocoa butter, used especially for ornamentation and coating as it has a glossy, lustrous surface.
Crab. The most common types of crab caught commercially in Europe are the common brown European crab and the spider crab, which can be great wanderers, moving tens, if not hundreds, of miles during a year, from feeding to spawning grounds. Baited pots are used for capture, often far from the shore. Spider crabs only provide meat from the legs but it is of very high quality. A fresh whole crab should be heavy for its size and there should be no sound of water sloshing around in it. The shell must be perfectly entire with no cracks or holes. Break the top from the rest and spoon out the brown meat. Discard the feathery gills and the small stomach sac. Crack open the legs and extract the white meat from the claws.
"Crab in the style of the devil." Crab meat removed, flaked and bound with béchamel sauce with onions, red pepper, mustard powder, cayenne pepper and Worcestershire sauce, returned to the shell, covered with breadcrumbs and baked au gratin.
"Cold crab in the English style." Dressed crab. Crab that has been picked from the shell and claws, the brown and white meat kept separately, and then replaced in the shell and served with a light dressing.
Dressed crab. Crab that has been picked from the shell and claws, the brown and white meat kept separately, and then replaced in the shell and served with a light dressing.
Dressed crab. Crab that has been picked from the shell and claws, the brown and white meat kept separately, and then replaced in the shell and served with a light dressing.
The edible crab measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. I prefer a good fresh crab to lobster, though a good fresh lobster will do! The brown meat is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. It is fished in the eastern side of the Atlantic rather than the Mediterranean but is available in markets not on the Atlantic.
The edible crab measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. I prefer a good fresh crab to lobster, though a good fresh lobster will do! The brown meat is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. It is fished in the eastern side of the Atlantic rather than the Mediterranean but is available in markets not on the Atlantic.
