dressed crab (or if you don't want to cook the crab

Dressed crab refers to a cooked whole crab that has been cleaned, segmented, and presented with its meat arranged in the shell for serving. The crab is typically boiled or steamed until fully cooked, then carefully extracted from the shell in sections. The darker brown meat from the body cavity and claws is separated from the sweeter, more delicate white meat found in the body chambers and leg sections, and both are returned to the cleaned shell halves for an elegant presentation. Dressed crab is a traditional British and Northern European preparation that emphasizes the contrast between the two types of meat and allows diners to appreciate the crab's natural sweet flavor with minimal embellishment.

The preparation requires skill and knowledge of crab anatomy; the brown meat is typically scooped from the body and mixed with breadcrumbs, seasoning, and sometimes mustard, while the white meat is presented in neat portions. Common varieties used include the edible crab (Cancer productus) and brown crab (Cancer pagurus), with the latter being preferred in British cuisine for its size and meat quality.

Dressed crab is served as a standalone dish in British, French, and Scandinavian cuisines, typically as a cold appetizer or main course, particularly during summer months. It is often accompanied by crusty bread, mayonnaise, brown bread and butter, or a simple lemon vinaigrette. The presentation is as important as the taste; the crab is traditionally served in its own shell, sometimes lined with lettuce or seaweed. Beyond the classical presentation, dressed crab meat can be used in crab sandwiches, salads, pasta dishes, and as a component in gratins or pâtés. The distinction between white and brown meat allows for versatile preparation—white meat suits delicate applications, while brown meat works well in richer dishes or as a base for sauces and spreads.