Editing Cancer pagurus (section)

==Cookery==
[[File:Knieper.jpg|thumb|The cooked claws of edible crab]]
Around one-third of the weight of an adult edible crab is meat, of which one-third is white meat from the claws (see [[declawing of crabs]]), and two-thirds is white and brown meat from the body.<ref>{{cite book |author1=Alan Davidson |author2=Tom Jaine |year=2006 |title=The Oxford Companion to Food |publisher=[[Oxford University Press]] |isbn=978-0-19-280681-9 |chapter=Common crab |page=222 |chapter-url=https://books.google.com/books?id=JTr-ouCbL2AC&pg=PA222}}</ref> As food, male edible crabs are referred to as cocks and females as hens. Cocks have more sweet white meat; hens have more rich brown meat.<ref>{{cite news |title=Food detective: crabs |work=[[The Times]] |date=February 9, 2008 |author=Sheila Keating  |url=http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article3304808.ece |archive-url=https://web.archive.org/web/20080516223609/http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article3304808.ece |url-status=dead |archive-date=May 16, 2008 |access-date=June 26, 2011}}</ref> Dishes include [[dressed crab]] (crab meat arranged in the cleaned shell, sometimes with decoration of other foodstuffs), soups such as [[Bisque (food)|bisque]] or [[bouillabaisse]], ''[[pâté]]s, [[mousse]]s'', and hot ''[[soufflé]]s''.<ref>{{cite book |author=Rowland Foote |year=1996 |title=Food preparation and cooking: Cookery units. Student guide |series=Catering and hospitality, NVQ/SVQ2 |edition=2nd |publisher=[[Nelson Thornes]] |isbn=978-0-7487-2566-3 |chapter=Types of shellfish |pages=306–309 |chapter-url=https://books.google.com/books?id=vRcidxIUWYMC&pg=PA306}}</ref>