Crab. 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.