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Facts and Tips in Cooking with Blue Crab

Crabs are a good catch for their sweet and delicately flavored white meat, and there are variety of dishes you can cook with them. When choosing a blue crab, you have to choose an alive blue crab that looks for the freshest ones, and if cooked, look for a fresh, flavorful, and sweet aroma. Backfin or lump is the best grades, whereas flakes have small pieces of meat. As we all know, blue crab is very expensive and you may be confused in identifying how much you need to purchase, but generally, a pound of blue crabs per person is enough if buying a lump or flaked crab meat. Blue crabs have hard shells that turn bright red after cooking. Always keep the blue crab moist and cool until you are ready to cook them. Do not add water because they will drown and do not cook a dead crab as it may be contaminated or poisoned.

A traditional and easy way of cleaning blue crabs involves boiling it first then cleaning it later on. You need an inch of water, beer or vinegar and place the steamer rack inside a huge pot and place the crabs live. If you’re not ready to wait for the long boiling session, you can either shock the blue crabs by placing them in ice water or stab them. Place the blue crabs on the steamer rack with the belly-side down and then add a seasoning. When cooking blue crabs, it may take up to twelve minutes to cook a half-dozen, while a half bushel can take up to forty-five minutes to cook. With the use of tongs, remove the crabs from the steamer and add some seasoning as preferred, and serve it for some butter dipping and picking. If you want to cook the traditional way, the seasoning is placed on the shell or on the outside, and nothing gets inside the crab meat. When it comes to cleaning blue crabs, remove and throw leaf-like and spongy gills and rinse the greenish-brown colored guts with a running water. Break and remove mandibles, which are the blue crab’s mouthparts.

You can avoid claws falling off while cooking by either poking a pointed and sharp object through the head of the crab, or you can stun each blue crab by immersing it in ice-water for several minutes before cooking. You can use three tablespoons paprika, two tablespoons salt, one to two tablespoons garlic powder, one teaspoon black pepper, one tablespoon cayenne pepper, one tablespoon dried leaf oregano, and one tablespoon dried leaf thyme, mix them and store in an airtight container. You can try making your very own crab and avocado salad, Cajun fish salad, and Nicoise salad, feel free to check our homepage or website for more details.