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Watch: Michelin Star Chefs on How to Cook Fresh Crab

Watch: Michelin Star Chefs on How to Cook Fresh Crab
From Fine Dining Lovers - April 10, 2018

In our "Michelin chefs cook" series we honein on everyday ingredients like potatoesand onions made to shine by Michelin chefs,right through to luxury ingredients left to do the talking in their expert hands.

When it comes to seafood we have seen Magnus Nilssen and Raymond Blanc teach ushow to cook fish, scallopsperfected by Bjrn Frantzn and the likes of Heston Blumenthal and Daniel Boulud show us how to cook lobster.Next up,its the turn of another sea food favourite, crab.

There are over a staggering 4000 varieties of crab around the world, from the 25lb Alsaskan king crab to the spindly-legged spider crab and fleshey, Dungeness and blue crab, meaning there's alot to learn about this popular crustacean.

While the delicate sweet white flesh and more flavoursome brown meat are a reward worth persisting with when picking a crab clean, it can be a little intimidating to know where to get started for the uninitiated.

Below, we put you in the safe hands of six Michelin-starred chefswho demonstrate how to cook a fresh crab in different ways, highlighting the versatility of this seafood delicacy, from perfect three Michelin star plating to a simple crab salad.

See more Crab Recipes

First up, British chef and seafood fan,Nathan Outlaw from two Michelin starredRestaurant Nathan Outlaw in Cornwall's Port Isaac makes a fresh and simpleCornish Crab, kohlrabi and seaweed recipe with a crab viniagrette.

Next up, two-Michelin star chef Andoni Luis Aduriz from Mugaritz,creates a characteristically complex fresh crab with macadamias and pink pepper recipe playing on the texture of the crab meat:

Indian chef Atul Kochar cooks deep fried soft shell crab with a gentle spiced background (the easiest and most stunning recipe he's ever made!) with mayonnaise.

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