Online Shop
< back

CRAB MEAT, BROWN CRAB MEAT



£4.75 (1 pack)

Code: SC0048
Weight: 454g
Rewards: 12 points (find out more)

Availability: 16 available

Quantity:

Continue Shopping »

 

CRAB MEAT, BROWN CRAB MEAT

Brown crab meat 454g

The edible crab or brown crab is found mainly in the North Sea and North Atlantic Ocean. It is a robust crab with a reddish-brown shell

Imagine shown: Not sold in crab, just pure brown crab meat no herbs or seasoning 

PLEASE NOTE THIS CRAB MEAT IS SUITABLE FOR USE IN RECIPES ONLY SUCH AS CRAB CAKES. IT IS NOT SUITABLE FOR USE IN SALADS, FOR THIS YOU NEED FRESH BROWN CRAB MEAT, WHICH IS A LOT MORE EXPENSIVE! 

Nutritional Information

100% Brown Meat (Cancer pagurus)

Crustacean 

Allergens in bold 

Nutritional Information, g/100g unless stated (based on known reference source)

Typical Values

Typical Values

Energy (kJ)

367kj

Of which saturates

0.1

Energy (kcal)

86kcal

Of which monounsaturates

0.1.

Protein

20.7g

Of which polyunsaturates

0.4

Carbohydrate

0.1g

Dietary fibre

0.5g

Total Sugars

0.1g

Moisture

77.3g

Added Sugars

0g

Sodium

0.38g

Fat

0.4g

Salt

0.95g

Serving Suggestions

Summer Crab Cakes on Baby Mixed Greens with Lemon Vinaigrette

Serves 4 

Ingredients

  • 1 x 454g brown crab meat
  • 50g light mayonnaise
  • 150g fresh breadcrumbs
  • 3 tbsps finely chopped fresh chives, plus extra for garnish
  • 1 tbsp Worcestershire sauce
  • 2 tsps Dijon mustard
  • ¼ tsp chilli sauce
  • ¼ tsp black pepper
  • 1 medium egg, beaten
  • 4 tbsps rapeseed or olive oil
  • baby mixed greens
  • For the Vinaigrette

  • 3 tbsps fresh lemon juice
  • 1½ tsps Dijon mustard
  • ½ tsp grated lemon zest
  • ½ tsp sugar
  • ¼ tsp freshly ground black pepper

Preparation

  1. mix together the crab meat, mayonnaise, 50g of breadcrumbs, chives, Worcestershire sauce, mustard, chilli sauce and pepper Add in the beaten egg, mix well, then form the mixture into 8–12 even-sized crab cakes.
  2. coat the crab cakes thoroughly in the remaining breadcrumbs. Place on a tray in the fridge for 30 minutes to firm up.
  3. heat the oil in a large, heavy-based frying pan. Add the crab cakes in batches. Fry each batch for 3 minutes before turning them and frying them for a further 3 minutes until golden-brown. Drain on a kitchen towel
  4. to make the lemon vinaigrette simply whisk all the ingredients together.
  5. to serve, toss most of the vinaigrette through the salad leaves and place onto serving plates.  Top with 2 of the crab cakes and drizzle with remaining vinaigrette. Sprinkle with chopped chives and serve.

Customer reviews

This product has not recieved any reviews yet.

Submit your review

If you would like to submit a review for this product, you must sign in or register an account.

You can sign in or register here.