The edible or brown crab measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. The brown meat of the edible or brown crab is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. The white meat consists mainly if muscle, while the much tastier brown meat is made up of digestive glands, effectively the liver or its equivalent, and reproductive organs. Amazing, but in the end not that surprising, how the liver of so many creatures provides such dense flavour. It is fished in the eastern side of the Atlantic, round northern European coasts rather than the Mediterranean but is available in markets not on the Atlantic. Because its flavour is so good it will usually be presented plainly dressed.