Clean Blue Crabs Before Cooking Recipes
HOW TO COOK BLUE CRABS
Blue crabs are common shellfish in the Atlantic Ocean named for their bright colors and are a popular coastal food. Crabs can be steamed, boiled, or baked whole either fresh or frozen to make a delicious meal. Impress your friends and...
Provided by wikiHow
Categories Crab
Number Of Ingredients 3
Steps:
- Fill the bottom of a steamer pot with water, salt, and other seasonings. Fill your steamer pot with 4 cups (950 ml) of water so it's surface is below where the rack sits. Stir in ½ cup (54 g) of seafood seasoning, 1 tablespoon (17 g) of salt, and whatever other spices you want to include with your crab. You can find steamer pots online or in specialty kitchenware stores. Try mixing other liquids into the water, such as lemon juice, light beer, or vinegar, to add more flavor.
- Put the rack inside the pot and bring the liquid to a rolling boil. Set the steamer rack on the lip inside the pot. Put the steamer pot onto your stove over high heat. Reduce your stove to medium heat once the water starts boiling. If the water level is above the rack, drain some of the liquid. If your steamer pot has a basket instead of a rack, set the basket inside so it's above the water.
- Set a layer of whole crabs on the rack and season them. Grab the crabs with a pair of tongs to transfer them into your steamer pot. Create a single layer of crabs before sprinkling each with 1 tablespoon (7 g) of extra seasoning. If you need to make more crabs, continue layering them on top of one another and seasoning them. Once you have all of your crabs in the steamer, put the lid on so they can cook. You can use either fresh or frozen blue crabs. Make sure frozen crabs are completely thawed before you cook them. You do not need to kill them or clean them beforehand.
- Cook the crabs for about 20 minutes or until they're bright orange. Leave your steamer over medium heat for at least 20 minutes. Remove the lid and check the color of the crabs' shells. The shell should change from a dark blue to a bright red or orange. Another way to check if the crabs are finished cooking is if the bottom of their bellies start to pop out and away from their body.Tip: Having more crabs in your steamer pot can affect the cooking time. If they aren't finished after the first 20 minutes have passed, check on your crabs every 5 minutes after to see if they're ready.
- Remove the crabs from the pot and serve them hot. Grab your crabs with a pair of tongs and set them on a clean baking sheet. Let the crabs cool for 5 minutes so they're easier to handle. Break apart the shell so you can eat the meat inside. Wear a bib or tuck a napkin into your shirt so you don't spill crab on yourself. Cooked crab lasts in the fridge for 3-5 days or in the freezer for up to 3 months.
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- Cook Fresh, Lively Crabs. Live crabs ship surprisingly well when handled properly and kept on ice, but there is something about the local crab season that can't be beaten, whether that's Dungeness crab pulled out of the Pacific Ocean or blue crabs from the Chesapeake Bay.
- Remove the Apron. The "apron" on a crab is a triangle of shell on the bottom of the crab (on males it is smaller, narrower, and more pointed; on females it is bigger, wider, and more rounded).
- Remove Carapace. After you've pulled off the apron, you will see a small hole between the body and the top shell, or carapace, at the back of the crab.
- Remove Gills & Mandibles. Once the top shell is gone, you'll see the crab's insides. Along the top are two rows of opaque, feathery gills. These are not tasty.
- Rinse Crab Clean. The remaining parts of the crab (besides the shell) that you don't want to eat are the guts. In the world of cleaning animals, crab guts are pretty innocuous.
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