Often enjoyed in restaurants, crab meat is rarely bought fresh and cooked at home. Fortunately, making it is not as difficult as it may seem at first glance - and by doing it yourself, you will provide your family with a healthier meal whose ingredients you know well. So, go buy some fresh crabs and read below for some tips on how to prepare them.
Method 1 of 3: Cooking Crabs in Water
Step 1. Heat a few liters of water (8-9 cups of tea) to boil two crabs
Season with two tablespoons of sea salt.
Reserve at least 1 L of water for each crab. That is: at least 2 L of water would be needed for two crabs and 5 L for five crabs, for example
Step 2. Gently pour the shellfish into the boiling water
If you want to stun him (and sacrifice him more humanely), grab him by the paws and carefully shake his head on the surface of the water for several seconds.
Step 3. Wait for the water to come back to a boil, then place the pan on a low heat
Step 4. After simmering the water, cook the crabs according to their weight
The crab's shell will take on a bright orange hue when it is fully cooked.
- A large crab (~900 g) takes 15 to 20 minutes to cook.
- One small crab (~450 g or smaller), 8 to 10 minutes.
Step 5. Thermal shock the crab by immersing it in ice water for 20 seconds to stop cooking
Step 6. Serve immediately or place the meat in the refrigerator to serve it cold
- Twist the crab's claws and legs. With a crab hammer or nutcracker, break the shell at the joints and the widest part of the carapace.
- Turn the crab upside down and pull up the abdominal crease (also called "apron") and discard.
- Turn the crab over and discard the top of the carapace. Put it upside down once more and clean the gills, viscera and jaw.
- Cut the crab in half and taste the meat from inside the body.
Method 2 of 3: Steaming Crabs
Step 1. In a large pot, boil a teacup of vinegar, two teacups of water and two tablespoons of salt
You can replace the salt with two tablespoons of Old Bay or Zaratain's seasoning (optional).
Step 2. While the liquid is boiling, place the crabs in the freezer or immersed in ice water
Doing so will stun them, allowing them to be sacrificed more humanely, as well as helping to maintain the integrity of the limbs while it's steamed.
Step 3. Above the liquid, place the steaming basket and carefully deposit the crabs into it
Cover the pan and leave the burner over medium heat.
Step 4. Steam the crabs for at least 20 minutes
The skin will turn bright orange or red when the meat is ripe.
Check the liquid periodically to see if it has completely evaporated. If this happens, pour warm water over the side of the pan and cover it
Step 5. Remove the crabs and soak them in ice water for 20 seconds to create a thermal shock and stop cooking
Step 6. Serve immediately
Method 3 of 3: Roasting Crabs on the Grill
Step 1. First, stun the crab by placing it in the freezer
Step 2. Clean it
Break the claws (without pulling them out) and remove the eyes, jaws and abdominal crease (or apron), and clean the gills under a stream of cool water.
Step 3. Prepare a marinade
Some people prefer a recipe for melted butter, minced garlic, lemon, and crab sauce. Try mixing these ingredients:
- Eight tablespoons of olive oil;
- One teaspoon of garlic powder;
- One teaspoon of Lemon Pepper (spice based on black pepper and lemon zest);
- A teaspoon of paprika;
- One tablespoon of Worcestershire sauce;
- A teaspoon of salt.
Step 4. Use a cooking brush to evenly coat the whole crab with the marinade
Do not ignore any cracks or indentations.
Step 5. With medium or low heat, place the crabs on the grill, cover it and let them roast for 10 minutes
Step 6. Turn the crabs over, brush the marinade one more time, close the grill lid and let them roast for another 10 to 15 minutes
They will be ready to serve when the carapace turns bright red or orange!
Step 7. Ready
- It is better to buy crabs sacrificed recently than live ones, which will still be moving and will be sacrificed with some difficulty by soft-hearted people.
- Some parts are very sharp. Carefully remove the shell.
- When placing the meat in a seasoning bowl, scour each piece for any shards of skin that might be stuck to it.