It's that time of year when the Blue Swimmer Crabs move in around my area. About a week ago, i raked up a feed of about 30 big fat blueys.
All cooked in seawater, some eaten hot that day with a cold beer. The rest pickled into jars. All i simply do is pick out the meat, place into jars, add a touch of fresh crushed garlic, some cracked pepper and topped up with white vinegar.
Delicious with an ice cold lager or wheaty !!