In southern europe, crabs without further definition are like to be soup crabs: shore, furry or swimming crabs. The default for crab in northern Europe is a large clawed variety known as 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. Because it’s flavour is so good it will usually be presented plainly dressed.
