Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

DID you know that crabs and lobsters can survive up to 72 hours out of water?

To cook a crab simply boil it in salted water. But first it is vital to kill the crab prior to cooking it as they tend to shed their claws during the cooking process. To do this simply turn the crab upside down and lift the flap. There, underneath is a small hole. With a screwdriver pierce the hole and tap the screwdriver until it reaches the other side of the shell. Pull the screwdriver towards the back of the shell and turn the crab over and let the fluids drain out.

Place the crab in salted boiling water for about 20 mins for a 2lb crab. When cooked, wash the crab in cold water to drain off any excess protein.

Once the crab is cooked, remove the claws by twisting them gently from the body and then prise the centre from the shell. Remove the stomach sac and gills, also called dead man’s fingers. Cut the centre part in half and scoop out the meat from within with a small spoon or pick.

Remove the brown meat from the shell and the meat from the claws using the back of a knife to crack them.

You can buy a crab already dressed. We sell fresh, handpicked dressed crabs. We have found they have a far more superior flavour than those that are pasteurised, although pasteurised dressed crabs have a longer shelf life.

Crab meat is soft and sweet and makes a perfect accompaniment to salads and a classic linguine it also works well with chilli, limes and coriander. At the Wood Street Foodhall we regularly have cooked brown crabs from Dorset.

So go on, have a crack at doing it yourself.