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There are two types of meat found in a crab, white and brown. The milder white meat is found in the claws and the body of the crab and the richer brown meat in the main shell.
Once the crab is cooked, remove from the water and allow to cool completely.
Have a go at this technique and use the crab meat as part of a Dominic Chapman's crab ravioli with crab sauce or Theo Randall's Crab salad, Marcus Wareing’s Crab benedict or Simon Hulstone’s Crab risotto.
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