Crab is one of the most delicious meats in seafood - sweet, delicate, and packed with flavour. But we get it: all those legs and claws can be off-putting if you’ve never prepared one before. The good news? It’s easier than you think.
Here’s our go-to guide to buying, preparing, cooking, and enjoying crab at home. And if you want hands-on help, we’ve got a bunch of cooking classes featuring crab on the menu.
AT THE FISHMONGER
There’s a huge variety of crabs out there, but we will take you through our top three:
Mud Crab – Dark green or brown shell with large front claws. Usually sold live or already cooked.
Blue Swimmer Crab – Small and sweet, with a bright blue shell before cooking (like all crustaceans, they turn a bright orange when cooked). These are one of the few crabs not sold live.
Spanner Crab – Recognisable by its wide, flat claws (shaped a little like a spanner!). These are usually sold cooked, and are therefore a bright orange colour) and have a lovely delicate flavour. Many fishmongers also sell pre-picked crab meat in handy pouches. It’s perfect for tossing through pasta or making crab risotto (like the one taught in Sydney Seafood School's Italian Seafood Feast class).
A good crab should feel heavy for its size, have intact legs and claws, firm shells, and have a pleasant fresh sea smell.
PREPARING
If you're more of a visual learner, we’ve got quick videos on how to prep both Mud and Blue Swimmer Crabs. But here’s a basic run-through:
- Lift the flap at the back and lever off the top shell towards the front.
-  Break off the eyes and the shell holding them in place. Lift out and discard the grey feathery gills from the body.
- Use a small spoon to remove the remaining internal organs. Wipe with a clean, damp cloth.
- Twist off the legs.
- Quarter the body and crack large legs and nippers with crab crackers, to allow whatever sauce you're using to flavour all the sweet flesh.
COOKING
Crab can be steamed, poached, fried, grilled, or barbecued. Just don’t try to pick the meat raw, it’s too soft to handle.
Stir-Frying: Fast and full of flavour. Stir-frying works especially well with Mud and Blue Swimmer Crab. Try Blue Swimmer Crab Stir-fry with tamarind and coconut.
Steaming: Gentle and effective. Steaming helps cook evenly and locks in moisture.
Assembling: Once cooked, crab is perfect for tossing through a salad or pasta; try this super easy Spanner Crab Spaghettini with lemon, herbs and chilli. Or keep it simple: just pick the meat and serve it in the shell with a sauce on the side. (It looks impressive and tastes even better.)
EATING
Crab is a hands-on experience, and yes, a bit messy! Crab pickers can help you extract the meat from the body and legs, but a toothpick and fork will do in a pinch. Finger bowls are a great idea when serving guests.
Just dig in and enjoy.
COOK CRAB WITH US!
Want to learn from the experts? Sydney Seafood School's classes give you everything you need to prepare, cook and serve crab confidently.
Handle Mud Crab in Singapore Chilli Mud Crab. Enjoy Spanner Crabs in Italian Seafood Feast. Tackle Blue Swimmer Crabs in Seafood Specialist.