8 Lessons Learned: Cooking

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 it comes to selecting a blue crab for your special dish, choose either an alive or cooked crab, a fresh and frisky live blue crab, or a fresh, flavorful, and sweet aroma cooked blue crab. Backfin or lump is the best grades, whereas flakes have small pieces of meat. Generally, a pound of blue crabs per person is enough if buying a lump or flaked crab meat, and it is important to know this fact because blue crab is really expensive. When cooked, the hard shell blue crab turns bright red. Remember that blue crabs should be traveled in an ice chest, to keep it cold and moist until you are ready to cook them. Never buy or cook a dead crab as it may be contaminated or poisoned, and don’t add water because they will drown.

One of the most traditional methods of cooking a blue crab is boiling it first and then cleaning it later. You need an inch of water, beer or vinegar and place the steamer rack inside a huge pot and place the crabs live. If a long boiling session takes so much of your time, you can stab the blue crabs or shock them by placing them in ice water before boiling. When it comes to placing the blue crabs on the steamer rack, place the blue crabs with their belly-side down, and add some seasoning. It may take forty-five minutes to cook a half bushel of blue crabs to be cooked, while a half-dozen blue crabs may take only twelve minutes. 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 cleaning the blue crabs, remove and throw leaf-like and spongy gills and rinse the greenish-brown colored guts. The mouthparts such as mandibles must be broken and discarded.

Avoid claws from falling when cooking by either stunning the blue crabs in ice water for several minutes before cooking, or poking a pointed and sharp object through the head of the crab. 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. Try our crab and avocado salad, Cajun fish salad, and Nicoise salad, feel free to check our homepage or website.

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