How to Prepare Crabs

ComicSubatomic

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posted on 16 years ago — updated on 1 second ago

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You usually eat crab in restaurants but rarely, if ever, buy them fresh and cook them at home. Fortunately, cooking crab is really not as hard as you may think. When you prepared the food yourself, you're usually creating a healthier meal for your family, and you know what's going into the dish. So, go out there, buy some fresh crab, and read on for some advice on how to prepare crabs.

Steps

Boiling Crab

Bring several liters (8 to 9 cups) of water to boil to cook two crabs. Season with two tablespoons of sea salt. Allot at least 1 liter (0.3 US gal) for each crab that you are cooking. 2 crabs would mean at least 2 liters (0.5 US gal) of water, while 5 crabs would mean at least 5 liters (1.3 US gal) of water.

Gently drop the crab(s) into the boiling water. If you want to stun the crab before dropping it in (thus killing it more humanely), take it by its legs and gently wave its head through the top of the water for several seconds.

Bring water back to a boil and then turn heat down to low, simmering.

Once the water is simmering, cook the crab(s) depending on their weight. The crab's shell will turn a bright orange color when the crab is fully cooked. A large crab (~2 lbs) will take between 15 and 20 minutes to cook. A smaller crab (~1 lb or below) will take between 8 and 10 minutes to cook.

Shock the crab(s) in an ice-water bath for 20 seconds to stop the meat from overcooking.

Serve immediately, or chill in the refrigerator and serve cold. Twist off the claws and legs of the crab. Use a crab mallet or a nutcracker to break the crab shell at the joints and then in the widest part of the shell. Place the crab upside down. Then pull up the tail flap (also called an "apron") and throw away. Turn the crab over and discard the upper shell. Then place the crab on its back again and wipe away the gills, innards, and jaw. Crack the crab in half and enjoy the meat inside the body.

Steaming Crab

Bring to boil a large pot with 1 cup of vinegar, 2 cups of water, and 2 tablespoons of salt. Place one or two tablespoons of Old Bay or Zatarain's seasoning in the liquid instead of the water (optional).

While the liquid is boiling, place the crab(s) in the freezer or in an ice-water bath. This will humanely stun the crabs before they are killed, while also helping to keep their limbs intact while they steam.

Set a steaming rack above the boiling liquid and place the crab(s) safely onto the steaming rack. Cover with a lid. Set the burner to medium high.

Steam the crab(s) for at least 20 minutes. The crab(s) should turn bright orange or red when it is done cooking. Periodically check that the liquid you are steaming with hasn't evaporated. If it has evaporated, pour in more warm water along the side of the pan and cover.

Remove the crab(s) and shock in an ice-water bath for 20 seconds to stop the meat from overcooking.

Serve immediately.

Barbequed Crab

Stun the crab first by placing in the freezer for 3 minutes.

Clean the crab. Crack the claw (but do not break off) and remove the eyes, jaws, and tail flap (or apron), as well as flushing out the gills under cold water.

Prepare a marinade. Some people prefer melted butter, along with chopped garlic, lemon, and crab seasoning. Try mixing together: 8 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon lemon pepper seasoning 1 teaspoon paprika 1 tablespoon Worcestershire sauce 1 teaspoon salt

With a pastry brush, coat the entire crab(s) evenly with the marinade. Be sure to get into all the nooks and crannies.

Place the crab(s) onto a grill under low/medium low heat and cook, covered, for 10 minutes.

Flip the crab(s) coat again with the marinade, and cook, covered, for another 10 to 15 minutes. When the crab(s) have turned a bright orange or red color, they are ready to be enjoyed!