People often eat crab in restaurants, but every now and then, buy fresh crab and cook it yourself at home. Fortunately, cooking crabs is not as difficult as you might think. When you make your own meals, you tend to cook healthier meals for your family, and you also know what ingredients are used in the dishes. So go outside, buy some fresh crab, and read this article for advice on preparing crabs.
Step
Method 1 of 3: Boiling Crab
Step 1. Bring a few liters of water (2 - 2.25 L) to a boil to cook two crabs
Season the water with two tablespoons of sea salt.
Divide the water at least 1 L for each cooked crab. This means that if you cook 2 crabs, you need at least 2 L of water, while 5 crabs means you need 5 L of water
Step 2. Carefully put the crab into the boiling water
If you want to stun the crab before putting it in (which will kill it more humanely), then grab the crab's legs and rock its head over the hot water for a few seconds.
Step 3. Allow the water to boil again, then set the heat to low, until the water boils slightly
Step 4. When the water has come to a low boil, cook the crabs by weight
The color of the crab shell will change to a bright orange color when the crab is fully cooked.
- Large crabs (about 900 g) take 15 to 20 minutes to cook.
- Small crabs (about 450 g or lighter) take 8 to 10 minutes to cook.
Step 5. Surprise the crab in the bowl of ice water for 20 seconds to prevent the crab meat from overcooking
Step 6. Serve as soon as possible, or chill in the refrigerator and serve chilled
- Twist the claws and crab legs. Use a crab hammer or a nutcracker to crush the crab shell at the joints, then the widest part of the shell.
- Place the crab upside down. Then pull the tail flap (also called the "apron") up and remove the tail flap.
- Turn the crab over and remove the top shell. After that, turn the crab over again, then remove the gills, innards, and jaws of the crab.
- Break the crab into two halves, then enjoy the meat inside.
Method 2 of 3: Steaming Crab
Step 1. Bring a large saucepan to a boil containing 1 cup (250 ml) of vinegar, 2 cups (500 ml) of water, and 2 tablespoons of salt
Add a tablespoon or two of Old Bay or Zatarain's herbs to the liquid instead of water (optional).
Step 2. While waiting for the liquid to boil, place the crabs in the freezer or bowl of iced water
This way, the crab will be humanely knocked out before it is killed, and it will also help the body parts to remain firm when steamed.
Step 3. Set the steamer rack over the steaming liquid and gently place the crabs on the steamer rack, then close the steamer
Turn on medium-high heat.
Step 4. Steam the crabs for at least 20 minutes
The crab should be bright orange or red when it's cooked.
Periodically check to see if the water used for steaming has evaporated. When the liquid has evaporated, add warm water to the sides of the pan, then cover the pan again
Step 5. Remove the crabs and shock them in the bowl of iced water for 20 seconds to prevent the crab meat from overcooking
Step 6. Serve as soon as possible
Method 3 of 3: Preparing Barbecue Crab
Step 1. Make the crab swoon by placing it in the freezer for 3 minutes
Step 2. Clean the crab
Break the claws (but not crushed) and remove the eyes, jaw, and tail cover (or apron), and also remove the gills under a stream of cold water.
Step 3. Prepare the marinade
Some people prefer melted butter accompanied by chunks of garlic, lemon, and crab seasoning. Try mixing:
- 8 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon paprika powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt.
Step 4. With a pastry brush, evenly coat the crab with the marinade
Make sure that all the nooks and crannies of the crab are covered as well.
Step 5. Place the crabs on a low/low-medium heat burner and cook covered for 10 minutes
Step 6. Flip the crab over, then coat with the marinade again, and cook covered again for another 10 to 15 minutes
When the color of the crab has become a bright orange or red, the crab is ready to be enjoyed!
Step 7. Done
Tips
- Dead crabs are the best choice over live crabs, because live crabs will move around, and soft-hearted people will find it difficult to kill them.
- Some parts of the crab are quite sharp. Carefully remove the shell.
- Make sure that you keep checking for any shells to stick to the crab meat when you put it in the bowl to decorate it.
