Add the cooked crab claws and spring onions. Warm everything through the butter and season. Scatter the pomegranate seeds on top and drizzle over a little juice. Serve with crusty bread.

Coat the crab claws in the flour, then with the eggs and then the breadcrumbs. Deep-fry the claws for 2–4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain.

Fresh crabs should feel heavy for their size. You can buy a crab live and boil it yourself; alternatively, ask your fishmonger to kill it for you, or buy it ready-cooked. If buying cooked crabmeat ...

Amazingly, the claws start to grow back after one year ... to an incredible 12 feet -- and extremely hard shell. When cooking ...

Yellow rock shrimp can swim up to 230 feet (70 meters) deep. Yellow rock crabs have strong claws for crushing their shelled prey. They eat a variety of crustaceans and bivalves like oysters and ...

Scrub the crabs under running water. Put a crab on its belly. Use a dish cloth to hold the claws down with one hand ... Heat 5ml (1tsp) of cooking oil in a small pan, add the finely minced ...

Served just about the same everywhere you go, you’ll usually find these claws boiled or ... introduced Joe to stone crabs and asked if he could figure out a way to cook them.