Cook Shop
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Guide, gear and practical advice
Follow the step-by-step preparation guide, then use a proper cracker, pick and seafood shears to reach the meat cleanly without turning supper into a wrestling match.
By the Down The Cove editorial team in Cornwall
Shop the equipment used
Anyone who's fought a crab claw with a teaspoon knows the value of the right tool. Our lobster and crab tools are built for the job: sturdy crackers to split claws and shells, fine picks to tease the sweet meat from every leg and corner, complete kits that bring it all together. The KitchenCraft red cracker and the polished MasterClass cracker both bite through shell with ease, while the Deluxe kits add forks, picks and shears. These are tools for the table, not the fish itself. New to brown crab? How to prepare a cooked crab shows you where to start.
A good cracker opens the shell with controlled leverage, then slim picks reach into legs and knuckles where the sweetest meat hides. Working through a whole lobster? How to prepare a cooked lobster talks you through claw, tail and body, and the four-person kit means nobody's left waiting their turn. For oysters and mussels too, our wider Shellfish Preparation range carries the knives and pots to match.
Once you're picking like a local, our eating shellfish guide helps you make the most of every morsel at the table. And when you've a bowl of sweet hand-picked crab to hand, crab linguine with chilli and watercress is the supper it was always headed for. Look after these tools and they'll outlast a good few crab seasons. Honest, hard-wearing kit that lives in the drawer and gets used.
