What are my special features?
Cromer crabs are brown crabs that are caught off the Northern coast of Norfolk around Cromer village. The chalk shelf and nutrient-rich waters in this region make for a particularly flavoursome, tender and fragrant crab. These are well-meated and have a relatively high proportion of white to brown meat. There are lots of delicious ways to use this crab in recipes, but arguably it is best eaten caught that day, freshly dressed with a squeeze of lemon, milled black pepper and home-made mayonnaise.
What is my history?
Cromer crabs have been caught in the region for centuries, an industry which lures tourists from around the world to come and sample this delectable fresh crab with its uniquely delicate flavour. The crabbing is done with pots, which is a traditional and highly sustainable way of catching, since the crabs are caught live and can be checked that they meet legal requirements of size before being taken ashore, or thrown back alive if not. This ensures that all crabs have at least one breeding season before they are eaten. The crabbing industry is an important part of Cromer and surrounding villages for providing employment and income, and the Cromer and Sheringham Crab and Lobster Festival is held annually to celebrate this wonderful part of the region’s culinary traditions.
Why am I forgotten?
The UK has become a net exporter of domestic crab, with the bulk of British crabs being processed and shipped abroad for consumption in countries like Spain and France. With such a delicious local foodstuff right at our fingertips, we need to encourage local consumption, cut down food miles and enjoy this crab freshly caught and cooked! Crab stocks seem to be fairly stable and are not being over-exploited, however, giving this industry more visibility will draw focus on the issues of sustainability and conservation, which the fishermen themselves are keen to promote.
Don’t lose me…cook me!
