Where's the best place to buy fresh crab

A. Whole, live or dressed crab is relatively easy to come by these days. One of the most famous places to get crab is Billingsgate Fish Market in London's Docklands. Buyers must be prepared to get there early - it opens between 5.20am and 8am, Tuesday to Saturday. There are mountains of live crabs in buckets and they cost around 2.86/kg, and dressed about 2.50 each. Head to the coast, however, for the best deals. The Cromer crabs from Norfolk are said to be among the tastiest, and local prices are about 1 whole or four small ones for 5.

Q. What should you look out for when buying live crab

A. The best season for brown crab is April to December and Spider Crab, April to October. If you buy live shellfish, make sure it has come from a reliable source or the fishmonger knows where the catch was landed. Make sure the claws are present on the crab; the shellfish should be packed and sold in moist and cool conditions and they should be reasonably lively; the shells should remain closed or shut rapidly when touched.

Q. What should you cook with live crab

A. Live crabs, once bought, should be kept in the fridge so they are cold and go to sleep. Place the crab in a large saucepan of cold water. Add 50g (2oz) of salt to the pan, cover and very slowly bring to the boil. The crab is cooked once the water reaches boiling point. Remove the crab from the pan, drain and leave to cool.

Break the crab open by pulling away the upper body shell. Scrape out the brown meat. Break the claws and legs from the body, crack and pick out the white meat.

To make a crab salad snack:

Use about three crabs, prepared as above

salt and pepper

juice of 2 lemons

6 tablespoons of extra virgin olive oil

4 medium fresh chillies, seeded and chopped

1 small bunch green fennel herb, chopped

6 lemon wedges

a handful of rocket leaves

6 slices of toasted French bread

Mix two-thirds of lemon juice with oil and chilli and season. Add to white crab meat. Season the brown crab meat and add remaining lemon juice. Cover each slice of toasted bread with brown crab meat and half with white crab meat. Sprinkle over feneel and add a lemon wedge and rocket leaves.

Tinned crab meat is a good cupboard standby and can be mixed with cooked rice, sweetcorn and cottage cheese to make a simple dinner.

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By Katharine MacColl