The Hidden Table · 2026-09-09
Blue crab
Blue crab is a swimming crab valued for its sweet picked meat. It differs from land crabs also used in Caribbean cooking; the name should identify the species supplied.
Caribbean uses
Picked crab meat can enrich rice, soups and small stuffed bites. A chilled salad keeps its delicate flakes more distinct than prolonged stirring in a thick sauce.
Preparation and storage
Buy from a reliable seafood supplier. Use chilled, fully cooked picked meat and check carefully for shell fragments. Keep cold and disclose the crustacean allergen.
Recipe
Blue crab: chilled citrus salad
4 small portions
Ingredients
- 300 g Blue crab — fully cooked, chilled edible meat; no shells
- 150 g cucumber, diced
- 15 ml olive oil
- 15 ml lime juice
- 10 g chopped cilantro
Method
- Check the cooked seafood for shell fragments and keep it cold. This recipe does not cook raw seafood in citrus.
- Mix cucumber, oil, lime and herbs in a clean bowl.
- Fold in the seafood gently, taste before adding salt and serve immediately on chilled plates.
At the table
Its delicate flakes make a small starter feel generous and refined.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.