You can find it in the crab's legs, claws, and its main body section ... it turns when cooked — unlike imitation crab meat. Meanwhile, brown crab meat, as it is commonly referred to in Europe ...

One of the reasons we love crab legs so much is the sheer joy that comes from successfully retrieving a beautifully plump piece of meat from the shell. Crab legs are sweet, succulent, and mild ...

It reaches 20-25cm/8-10in across and has heavy front claws with almost-black pincers, a rusty-red or brown shell, and red hairy legs mottled with white. Atlantic Blue crab - this crab has a blue ...

Remove all the meat, tomalley and roe from the crab legs and bodies and add it to the ... the hot oil over the exposed part of the crabs to brown the crabs and cook the surface.