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 are the good grades, while flaked 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. 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 buy or cook a dead blue crab because it might be poisoned or contaminated, and never add water to live crabs as they may drown.
The the easiest way to clean a blue crab is boiling it first and then cleaning it later. Spray the blue crabs using a water hose, then add an inch of water, beer or vinegar, 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 placing the blue crabs on the steamer rack, place them with their belly-side down, and add some 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. Using tongs, remove the crabs from the steamer and add some seasoning as preferred, and serve it. 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. Break and remove mandibles, which are the blue crab’s mouthparts.
In order to prevent falling of claws when cooking, 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. Try our crab and avocado salad, Cajun fish salad, and Nicoise salad, feel free to check our homepage or website.
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