Hi All

The method I saw on Country Calendar a year or two back. And this was by a licensed Paddle Crab Fisher who supplied Restaurants. Now I cannot remember the exact whole process, I think they snapped the legs off at the middle joint. As that is where the meat pops out. The secret is to give them a quick blanch in boiling water, this I assumes sets the flesh just that little bit firmer. Then you do the rolling pin/bottle trick and out the meat pops, no shell etc,just crab meat. I saw them doing it, and it looked so easy.

I haven't tried it myself, I like the pliers and picking method. But this summer when I hope to come home with my fifty large Paddlecrabs, it will be the rolling pin for them.

Crab fish cakes seem very popular in the US. I'm gunna cook some up and see how they go.

Keep us informed as to how you go. Until then.

Happy Crabbing and squishing.

Cheers Trev aka " Hardy"