The brown meat in crabs is called tomally and is found in the main shell cavity of the crab. Totally different in texture and taste to white crab meat, it is utterly delicious with a really rich flavour which makes it fabulous for sauces or to add a little extra 'crabiness' to any dish. The texture and colour of the brown meat will change dramatically from crab to crab as well as throughout the year. At times its pale, quite loose and creamy and at other times, the hen crabs, which carry the highest percentage of brown meat, will have a very red, firm tomally.
