How to make a crab sandwich

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Yesterday we made a spur of the moment decision to stay in North Wales for a couple more days rather than rush home to rescue the runner beans.  We were up here in the spring when the ‘beast from the East’ felled our early sowings, but we were ready for the challenge because we’d already got a spare set propagated.  This time the forecast is for temperatures just above freezing in Bath – so we may or may not get away with it, but in any case this is the time of year when we strip back almost all of the summer season’s tender plants and get down to winter jobs.  In fact we’re up here still eating our own fresh runner beans, French beans and tomatoes.

With an extra three days to play with, my thoughts turned immediately towards getting some crabs. It’s incredibly difficut to buy fresh fish at the seaside these days.  I was talking to a fellow allotmenteer in Cornwall a few weeks ago and he told me he’d quizzed the local supermarket about whether they sourced their fish from Newlyn.  Oh yes, they assured him, but it has to go to their central depot before being shipped back again to the place where it was caught!

We have a couple of sources of fresh crabs up here but we decided to try one we’ve not been to before, and after a depressing drive past a massive dairy farm surrounded by fields of drab, chemical fuelled uniformity and devoid of any wildflowers; with every gateway barred by notices warning us to keep out from this biosecure bovine lock-in, we found the place we were looking for at the end of a narrow lane. They had no crabs, only frozen crabmeat and there was no prospect of getting more in because they’d missed the tide and what with the strong winds ……

On then another five miles to Rhiw where there is a house at the side of the road with a roughly painted sign outside the door. Put all thoughts of cosy cottages away, this house is a 1950’s style new build, fully equipped with Crittall windows.  We’ve bought delicious crabs there before and so we pulled up and I tapped on the door. Yes there were crabs, and they were in a fridge in the garage, freshly caught and cooked. Ten minutes later after after an impromptu seminar on how to sex crabs and the best way to judge them (weigh them in your hand) and whether the meat tastes better in some seasons than others I felt like a crab expert and when the economy collapses after Brexit I’m going to set myself up as a consultant crab sexer. Anyway I bought two lovely hen crabs at £6 the pair and we drove back after stopping at the local Spar shop to get some cider and some wholemeal bread.

By this time it was a bit late for lunch so we went for a walk down the coast path. Last year, on September 4th, I counted 37 plants actually in flower on the same stretch of coast path. Now, in late October and with a fierce north easterly wind there were only very few survivors.  IMG_4654We did however find a nice clump of Rock Samphire down near a little cove where we watched a female seal playing with her cub for about half an hour – close inshore – it was enchanting. We also put up a snipe who waited until we were almost upon it before it shot into the air like a clay from a trap.  All the usual cast of gulls, shags, crows, jackdaws and chough were either sitting on rocks looking out across the slate grey Irish Sea, sporting ecstatically in the updraught from the cliff or congregating noisily in the fields behind. A tough looking ram sporting a fetching harness of blue raddle had been about his tupping with enthusiasm if the sheeps’ behinds were anything to go by, but he was taking a break and grazing contentedly with the others.  We found a solitary field mushroom whose neighbours had been trodden into the grass, and when we were thoroughly cold we walked back.

So after all those hours of careful preparation here’s how to make a crab sandwich. You need, apart from the crabs, a small hammer (or a wooden rolling pin works well).  You need a skewer or a sharp pointed kitchen knife, a large piece of newspaper to collect the bits and a bowl to put the meat in – that’s it. I always break all the claws off first and get the meat out of them first because that’s the most boring bit and I like to get it out of the way. The technique is to twist and pull. If you need to, give the claws a gentle whack to crack them, you don’t want to be eating bits of shell. If you’re lucky you can gently pull some of the meat out with your fingers but if not you prise it out with the little knife.  When all the claws/legs are done you’ll have a surprising amount of white meat if you’ve chosen your crabs well. Next comes the bit where you prise the main shell apart. It can be a bit of a struggle, but it will almost always come apart if you apply enough firm pressure.  Inside you’ll see some greyish green feathery looking things – these are the ‘dead mens’ fingers’ and you wouldn’t even eat them for a dare so chuck them out and get on with extracting as much meat as you can. The red meat is the gloopy bit, and that’s where a lot of the flavour is, so don’t be squeamish – get it out into the bowl.  Then mix it all gently together with a fork and add some black pepper and a squeeze of lemon juice.  Butter some brown bread and heap on as much crab as you dare and then slap another slice of bread on top. Pour youself a glass of cider and and eat the sandwich with the filling running down your chin in the most disgusting way. If you want to spoil it completely you could make a salad with exhausted lettuce, lumps of red onion and slices of red pepper, but you can get that in a pub any day for about £15 a shot.

Preparation time 6 hours, cooking time zero, eating time –  five exultant minutes!

 

 

Pig’s Snout, Goose Arse and St Cecilia.

IMG_4586Pig’s Snout is a very oddly shaped apple, rather square shouldered and once seen .. etc. Sadly there was no example of the Goose Arse available for inspection at Plas yn Rhiw, but I imagine there must be some resemblance shared by the Medlar – also known as Dog’s Arse by vulgar people like me. Continue reading “Pig’s Snout, Goose Arse and St Cecilia.”