Friday, 22 April 2011

Sheringham Crab

This is one of the great British foods to be found on the Norfolk Coast of England at Sheringham.  Sheringham and Cromer have been supplying England with crabs since the 19th Century.

All Images ©2000-2011 Janice Parr

Most of the crabs you will purchase from stalls like the one above will have already been boiled in around 5 litres of water to 5 tablespoons of salt, brought to a rapid boil.  The crab is then plunged in the water and brought back up to the boil and then reduced to a simmer for around 15 to 20 minutes for large crabs and 8 to 10 minutes for smaller ones.  When the crabs shell turns a bright orange the crab is cooked.  It should then be taken out of the hot water and plunged into cold water for a few seconds to stop the crab from cooking further.

All Images ©2000-2011 Janice Parr

Fresh boiled crabs are best eaten the same day or it can be stored in the fridge for a couple of days, but the meat should be removed from the shell.  Cooked crab meat can be stored in the freezer for up to 4 months.

Dressed crab means that all of the edible crab meat has been removed from the shell and legs and then seasoned with salt, pepper, cayenne and lemon juice, before being returned to the cleaned shell.

At the Marmalade's Bistro Restaurant, in Church Gate Street, Sheringham, Norfolk you can sample Sheringham Crab as a starter or main course.  I went there recently and had a lovely meal.  Below are images of the two dishes.

All Images ©2000-2011 Janice Parr

All Images ©2000-2011 Janice Parr

Each year Sheringham and the neighbouring town of Cromer hold a Crab and Lobster Festival to celebrate this wonderful food, here is the link to their site.

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