To tell the story of the Irish brown crab we would have to go back at least 9,000 years to summer settlements of the first hunter-gatherers who made those coastal areas their home. Without ...

Fishermen have said they are in danger of being put out of business due to a sudden collapse in the crab market. A severe fall in demand for Irish brown crab in France, Spain and Portugal has ...

Simmer the crab for 15 minutes and then remove and place into ice-water. When cold, crack open the claws (most of the meat resides here) and the body. The brown meat inside the crab is edible ...

In general crab meat is sweeter and more tender than lobsters, although there is less of it. Irish Brown Crab (Cancer pagurus) can occupy a range of habitats from sandy gravel seabeds to rocky reefs.

His journey will take us to Mayo, Cork, Donegal, Sligo, Kerry, Galway, Dublin, and Kilkenny, as he discovers the very best of Irish seafood ... him how to dress a brown crab As it often does ...

Cut the body section in half and use a crab pick to remove the white meat in the crevices. Discard the gills (known as dead man’s fingers). Scoop out the brown meat and set aside. Using the back ...

and researchers said further work is needed to ensure they do not destabilise Scotland’s brown crab population. Mr Lyndon said: “Male brown crabs migrate up the east coast of Scotland.