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Important 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, purchase a crab that is alive looking for the freshest ones, and if cooked, look for a fresh, flavorful, and sweet aroma. Backfin or lump are the good grades, while flaked have small pieces of meat. Remember that since blue crab is expensive, there might be confusion in identifying how much you need to buy, but generally, a pound of blue crabs per person is enough if purchasing a lump or flaked crab meat. As hard-shelled crabs, a blue crab turns bright red after cooking. Blue crabs must are travelled in an ice chest because they should be always moist and cool until they are ready to be cooked. 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.

One of the most traditional methods of cooking a blue crab is boiling it first and then cleaning it later. Clean the blue crabs properly by spraying it with water, add an inch of water, beer or vinegar, put 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. When placing the blue crabs on the steamer rack, place them 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. If you are cleaning a blue crab, remove and throw leaf-like and spongy gills and rinse the greenish-brown colored guts properly. Don’t forget to 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. 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 information.