Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of June. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.


First place the live crab in the freezer for 20 minutes to sedate it.

...Prepare a live crab for cooking

Step by step

1 Holding the crab at the back to avoid the claws, take it from the freezer and place upside down on a board. Now lift the apron. On a male crab this will be very narrow; on a female crab it will be much wider.

2 Beneath the apron is a hole. Place the point of a steel or thick skewer on the hole.

3 Push the steel down firmly, inserting it into the crab.

4 Move the steel back and forth 2 or 3 times. The claws and legs will become still and limp. Remove the steel.

5 To ensure the crab is dead, turn it over, locate the eyes and insert a skewer between them, about 2cm deep.

6 Move the skewer from side to side, then remove it. The crab is now ready for cooking.

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