Autumn marks the prime crab season.
This might not be the first ingredient you associate to the cold autumnal months, however, after a summer of feeding in nutrient-rich waters with a healthy supply of food, crabs are in fact at their best in the coming months.
Family firm Favis of Salcombe have been fishing for crab and lobster off the South Devon coast for three generations, so we talked to Pippa and Nigel Favis about the Autumn season of this beautiful crustacean.
“The meat is absolutely at its best at this time of year – the brown meat, in particular, is really rich and delicious.
At this time of year, the coral inside the crab starts to firm up and becomes thicker and richer. As the season goes on through September and into October it gets better and better, and into November and December when crab is in its prime.
The brown meat really firms up and becomes more solid and that makes it much more delicious. If you compared to crabs in July, autumn species are much heavier. They start feeding from April time and they get more and more healthy as the season progresses.”
Buying live crab:
Buying cooked crab:
Buying picked crab meat:
For more information visit Favis of Salcombe’s website