Fish

Brown Crab

A tier

Brown crab is the everyday market name for European edible crab sold whole, dressed, or as separated white and brown meat. The dual texture is the joy: flaky sweet white strands from claws and legs against the savoury, almost liver-like brown meat that binds a proper crab salad. Cornwall, Brittany, and Scottish east-coast pots are frequent sources of excellent animals. Dress in the shell with lemon and cayenne, fold into thermidor-style gratin, or fold white meat into linguine with chilli and parsley. Brown meat enriches sauces and pâtés; do not discard it unless the batch smells off. Chill cooked crab quickly and pick the same day for best sweetness.