Put the live crabs in a wet paper bag, and pop the bag into the refrigerator. The crab's shell should turn a bright orange when done. Set the crabs in a mainly single layer in a roasting pan and cook in a hot oven (450 F to 500 F) until the crabs are browned and sizzling (and cooked through) for about 10 minutes. Using a teaspoon, scoop out the brown meat from inside the shell. These contain most of the white meat. When the water is boiling, drop your crabs into the pot. Remove the crab from the water and leave to cool before preparing. Place the crab into the boiling water and simmer for 15 minutes. Finally turn the crab right side up and allow it to drain. Flip the crab onto its belly and remove the gills, they are not very tender or delicious. Some folks like to add other stuff to the pot - a little vinegar, a cup of beer, or maybe some "crab boil" spices like Old Bay Seasoning. Place the crab in the boiling water to cook – a 1kg crab should take 8–10 minutes, 3. Peel off the cracked shell to extract the meat inside. Flip the crab onto its back again and put your thumbs firmly on the crab’s belly and break the crab in half. Thank you! When the water is boiling, drop your crabs into the pot. Turn the crab back over and drain the liquid that will run out. It is much easier to clean crabs after cooking when the meat has loosened from the shell. And quite frankly, whenever you try your hand at a new recipe or ingredient, you could face certain ‘issues’. Underneath, towards the back of the shell, you will see a small pointed flap. You can also push the meat out using your thumbs and fingers, checking at the same time for any stray bits of shell. In the UK, we are most used to seeing the brown crab – a seafood treat that chefs adore for both its flavour and relative sustainability. Place the steamer section into the pot, making sure the steamer is not touching the liquid. This summer on Cape Cod, new outdoor movies are springing up everywhere! that the safest way to handle a live blue crab is from a distance - with a set of long-handled barbecue tongs. Beachfront HotelsVacation RentalsBoston - Cape CodWhale WatchingOctober Events. Open the claws with a sharp knock from a rolling pin and remove the white flesh. There's only one thing about cooking blue crab that can pose a bit of a challenge. Carefully use your fingers or a small seafood fork to pull the meat out of the claws. Cover pan and start timing. Don’t hit them too hard, or you will get little shards of shell in your crab meat. It is crucial to pull these off and discard. Cut the centre part into four and with a skewer remove the flesh. (This is our preferred method) Put the crabs in a steamer basket or insert or simply pile them into the pot and let the bottom crabs boil slightly and act as a platform for the other crabs to steam. When preparing your crab, don’t forget to keep the shell to make a crab stock. And talk about inexpensive ... Atlantic blue crabs are free for the catching on Cape Cod. Make sure to salt it enough so it tastes as salty as ocean water. Move the handle of the screwdriver sharply towards the back of the shell then withdraw it. Use your hands to break each claw apart at the joint and then tap the sections of claw with the seafood mallet. Just kept them damp and cool - but don't submerge them in a bucket of water! Boiling is the most common way to cook crabs and is a favorite method for all varieties. Before cooking your live crabs, immerse them with tongs (preferably really long BBQ tongs) in a bowl of ice water for a few minutes. Lower in the crab and simmer for 12 mins per kg, then leave to cool in the pot until cold. We use half a cup to a gallon of water (150g to 4.5 litres) and bring to a vigorous boil, Drop the crab in and bring back to the boil, When the water comes back to the boil, start timing. Cool and strain the liquid into a jug, discarding the vegetables. A half crab on a plate makes for a very nice presentation. That's why my hubby usually gets to do the job ... while I hide out in another room until the dastardly deed is done. 1½ cups of apple cider or white vinegar (or you can also use beer). Related Pages:Digging Your Own ClamsJackie Kennedy's New England Fish Chowder Recipe, Photo Credits: Basket of Blue Crabs courtesy of Photobulb|Dreamstime.com. Put in a large saucepan or stockpot with the garlic, and herbs. If they are easy to twist and break open you can do that, or use a wooden crab mallet to crack them open. If you have soft-shell crabs. Place in a sieve and rub through into a bowl using the back of a wooden spoon. Our crab is caught (in season) off the rough grounds of the north coast of Cornwall where they live in the clean Atlantic Ocean water. That's usually enough to remove any lingering seaweed or gunk. Put an couple inches of water into a big, sturdy pot. Live crab storing, preparation and cooking, The method used is kindest to the fish and it causes no suffering, If you put a crab straight into boiling water, it will shed its legs and claws and it does suffer, Not killing the crab makes the meat tough and retains too much water in the shell, Using the largest saucepan/fish kettle you have, half fill with fresh water and add plenty of salt. Combining the sweet white meat with the richer brown meat can produce luscious results – have a go at Marcus Wareing’s Crab Benedict. If you still have more live crabs, wait until this batch is done to cook them. Here's my tried-and-true method for cooking blue crab: Spread newspaper across your table for easy clean up, melt some butter for dipping, and enjoy! Hopefully this article helped you better understand how to cook live crab! Once the water has started to boil again, reduce the heat and simmer for the required time. "Bad" crabmeat can make you very sick. It is quicker to boil or steam them first until cooked halfway, then use the grill for finishing the cooking process and adding some fire-rich flavor. One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Recipe from Good Food magazine, June 2005, New! Do not put the crab into iced water as this will cause it to become waterlogged Good Food Deal Here's how to keep crabs alive until you're ready to cook them: Stored properly, your crabs should stay alive for at least 12 to 24 hours. For a dinner party snack with a difference, why not whip up a batch of Andrew Mackenzie’s Crab sticks; they are an easy yet impressive nibble. You will need a metal sharp pick or stout metal skewer for the white meat. A blue crab's claws are strong. Lift this flap and you will find a small hole in the shell. They're sharp, too. 3) If you've got the freezer space, tuck the shell pieces away for seafood stock. Here are a a couple of methods of killing a crab to cook… Put the crab straight into boiling water which will kill it within 10 seconds. Once fully cooked, the crabs should be bright red with no trace of blue or green on them. The steps are simple: Steaming crabs is a method that helps crab to retain their tasty juices and keeps them from becoming water-logged, which can happen with boiling. Using a teaspoon, scrape out the brown meat inside the main body shell, both soft and hard. It's easy. Steamed Blue Crab Cooking Directions Bring the water, vinegar (or beer), and salt to a boil in your large pot and add in 2 tbsp of the Old Bay seasoning. Wieldling my tongs, I grab the crab from behind, top and bottom of the shell, claws pointing away from me. All you'll need for your own yummy crab-fest is some basic crabbing equipment, a little crab-catching talent, and a stove or campfire where you can boil up a big pot of water.
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