Crab Cooking: Ultimate Guide to Delicious Crabs

Let’s talk about crabs. I’m a real crab enthusiast, you see. There’s something truly satisfying about cracking open a fresh crab, the sweet, succulent meat giving way to the satisfying crunch. But I'll be honest, I've had my fair share of disappointing crab experiences. Overcooked, dry, flavourless – it's enough to make you want to stick to your trusty fish and chips.

That's why I've decided to put together this ultimate guide to crab cooking. It's a culmination of years of experimentation, countless crab feasts, and a lot of trial and error. From selecting the perfect crab to mastering the art of steaming, we'll cover it all. So grab a cuppa, get comfy, and let’s delve into the wonderful world of crab cooking.

Part 1: choosing the right crab

1. Know Your Crabs

The first step to delicious crab is choosing the right one. There are a ton of different crab species out there, each with its own unique flavour and texture.

Brown Crab: This is the classic British crab. They're meaty and sweet, with a firm texture. Perfect for cracking and picking. You'll often find them sold live, so you can be sure they're fresh.

Spider Crab: These fellas are HUGE, with long, spindly legs that are a bit intimidating. But don't be fooled. The meat is delicate and flavoursome. You'll usually find them pre-cooked and ready to eat.

Dungeness Crab: This American favourite has a richer, slightly briny flavour. It's prized for its sweet and tender meat.

Blue Crab: These are known for their tender meat, and a bit more delicate flavour. They are often cooked in a spicy Cajun style, adding another layer of flavour.

2. Freshness First

No matter the type, always go for the freshest crabs you can find. Look for:

Bright eyes: A sign of a lively crab. If the eyes are cloudy or sunken, it's best to avoid that crab.

Clean shells: No cracks, chips, or discolouration. A healthy crab will have a smooth, clean shell.

Good weight: A heavy crab usually means it's full of meat. If a crab feels lighter than it should for its size, it may be less meaty.

3. Size Matters

The size of the crab depends on your preferences and the cooking method.

Small crabs: These are perfect for steaming whole. They're great for a smaller meal or for individual portions.

Medium crabs: Good for cracking and picking, as well as steaming. These are great for a family gathering or a larger group.

Large crabs: These are best for individual portions, and great for roasting or grilling. These are perfect for a special occasion or a luxurious meal.

Part 2: Getting the Crabs Ready

1. Cleaning the Crabs

Once you've got your perfect crabs, it's time to clean them. Don't worry, it's not as scary as it sounds.

1. Rinse the crabs: Give them a good wash under cold running water to remove any dirt or debris. If the crabs are live, it's important to handle them gently and avoid getting them too wet.

2. Remove the apron: The apron is the flap underneath the crab. Gently pull it off with your fingers. It's often called the "devil's apron" because it can harbour dirt and sand.

3. Clean the gills: The gills are located underneath the apron. Remove them, as they can impart a slightly fishy flavour. You can just pull them out with your fingers.

2. Killing the Crabs (Humanely)

Now, this is a sensitive topic. I understand some people are squeamish about this part. But, believe me, it's the most humane way to deal with the crabs.

1. Chill them: Place the crabs in the freezer for about 15 minutes. This will stun them and make the process quicker and more painless. This is crucial for ensuring the crab doesn't suffer unnecessarily.

2. Use a sharp knife: Once chilled, quickly insert a knife into the centre of the crab's head. This will kill them instantly. Be sure to do this swiftly and decisively.

Part 3: Cooking the Crabs

1. Steaming: The Classic Method

Steaming is the most common and arguably the best way to cook crabs. It preserves the delicate flavour and keeps the meat moist. It's a simple method that yields beautifully cooked crab.

1. Fill a large pot with water: Add about an inch of water to the bottom of the pot. You'll want enough water to create steam, but not so much that it drowns the crabs.

2. Add aromatics: Throw in some bay leaves, peppercorns, and a few slices of lemon for added flavour. These aromatics will infuse the steam, adding deliciousness to your crabs.

3. Place a steamer basket: The steamer basket should sit above the water. This will keep the crabs out of the boiling water and allow them to steam evenly.

4. Add the crabs: Place the crabs in the steamer basket. Make sure they're not overcrowded. There should be space between the crabs for steam to circulate.

5. Cover and steam: Bring the water to a boil, then reduce heat and steam for 15-20 minutes, depending on the size of the crabs. Smaller crabs will cook faster than larger ones.

2. Boiling: A Quick Option

Boiling is a faster method, but it can sometimes dry out the crab meat. It's a good option if you're short on time.

1. Fill a large pot with water: Use enough water to cover the crabs. Make sure the water is at a rolling boil before adding the crabs.

2. Add aromatics: The same aromatics used for steaming work great here. They'll add flavour and fragrance to the boiling water.

3. Add the crabs: Carefully place the crabs in the boiling water. Be cautious, as the water will splatter.

4. Cook until done: Boil for 10-15 minutes, depending on the size. You'll know they're done when the shell turns a bright red colour.

3. Grilling: For a Smoky Flavour

Grilling adds a delicious smoky flavour to the crab. It's a great way to cook crabs outdoors and enjoy the smoky flavour.

1. Preheat your grill: Heat your grill to medium heat. Make sure the grill grates are clean and well-oiled.

2. Prepare the crabs: If you're using whole crabs, split them in half lengthwise. This will ensure they cook evenly and allow the smoky flavour to penetrate the meat.

3. Grill for 10-15 minutes: Turn the crabs halfway through cooking. Make sure to cook them over indirect heat to avoid burning the shells.

4. Roasting: A Hearty Option

roasting crabs is a great way to prepare them for a more hearty meal. It's a good way to cook crabs in the oven, especially if you're having a larger feast.

1. Preheat your oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). Preheating the oven ensures that the crabs cook evenly and quickly.

2. Prepare the crabs: Split the crabs in half or leave them whole. Splitting them in half will allow the heat to penetrate the meat more quickly.

3. Season generously: Rub the crabs with butter, salt, pepper, and any other desired herbs or spices. You can use a variety of seasonings, like paprika, garlic powder, or Cajun seasoning, to add flavour.

4. Roast for 30-40 minutes: Roast until the meat is cooked through. You'll know they're done when the meat is firm and the shells are a bright red.

Part 4: Serving and Enjoying Your Crab Feast

1. Serving Your Crabs

Now, you've got your perfectly cooked crabs. It's time to enjoy the fruits of your labour. It's time to gather your friends and family and enjoy the deliciousness you've created.

Crackers and tools: Provide your guests with plenty of crackers, nutcrackers, and crab picks. These tools are essential for cracking the shells and extracting the meat.

Melted butter: A classic accompaniment for crab. You can also add lemon juice, garlic, or herbs to your melted butter. This will add extra flavour to the already delicious crab meat.

side dishes: Serve your crabs with simple sides like coleslaw, potato salad, or a green salad. These sides will complement the crab without overpowering it.

2. The Art of Crab Eating

Now, here's the fun part: eating the crab. It's a messy, but delightful experience. Here are a few tips:

Start with the claws: The claw meat is usually the easiest to get to. They are usually the most meaty part of the crab.

Crack the shell: Use a nutcracker to crack the claws and legs. Be careful! The shells can be sharp.

Pick the meat: Use a crab pick to extract the delicate meat from the shell. There are special tools designed for this, but even a fork can work in a pinch.

Don't be afraid to get messy: Crab eating is a messy business, so embrace it! It's part of the fun!

3. Saving Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. You can reheat them in the oven or microwave. You can also use the leftover crab meat in salads, sandwiches, or pasta dishes. It's a great way to make the most of your feast.

Part 5: crab recipes

Now, let's get into some delicious crab recipes. Here are a few of my personal favourites:

1. Classic Steamed Crabs

Ingredients:

2 pounds fresh brown crabs

1 cup water

1 bay leaf

5 peppercorns

1 lemon, sliced

Instructions:

1. Fill a large pot with one inch of water. Add the bay leaf, peppercorns, and lemon slices. These simple aromatics will enhance the natural flavour of the crabs.

2. Place the crabs in a steamer basket. Make sure they're not overcrowded.

3. Steam for 15-20 minutes, or until the meat is cooked through. You'll know they're done when the meat is firm and the shells are a bright red colour.

4. Serve with melted butter and enjoy!

2. Garlic Butter Crab

Ingredients:

2 pounds fresh crabs

1/2 cup butter

4 cloves garlic, minced

1 tablespoon chopped parsley

Salt and pepper to taste

Instructions:

1. Melt the butter in a saucepan over medium heat. The butter will create a delicious base for the garlic and parsley.

2. Add the garlic and cook for 1 minute, or until fragrant. The garlic will infuse the butter with its delicious flavour.

3. Add the parsley, salt, and pepper. Seasoning is important for bringing out the best in the crab.

4. Pour the garlic butter over the cooked crabs. Serve immediately. The warm butter will melt over the crab, adding richness and flavour.

3. Crab Cakes

Ingredients:

1 pound crab meat

1/2 cup mayonnaise

1/4 cup bread crumbs

1 egg

1 tablespoon Dijon mustard

1/4 teaspoon old bay seasoning

Salt and pepper to taste

Instructions:

1. In a large bowl, combine the crab meat, mayonnaise, bread crumbs, egg, mustard, Old Bay seasoning, salt, and pepper. The mayonnaise will bind the ingredients together, and the bread crumbs will provide a crispy texture.

2. Mix well but don't overmix. You want to keep the crab meat relatively intact for a better texture.

3. Shape the mixture into patties. You can make small or large patties, depending on your preference.

4. Heat a skillet over medium heat and cook the crab cakes for 3-4 minutes per side, or until golden brown and cooked through. Make sure the crab cakes are cooked through before serving.

4. Crab Bisque

Ingredients:

1 pound crab meat

1 tablespoon butter

1 onion, chopped

2 stalks celery, chopped

4 cups chicken broth

1/2 cup heavy cream

1/4 cup dry sherry

Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot over medium heat. This will create a base for the vegetables to soften.

2. Add the onion and celery and cook until softened. The vegetables will release their sweetness and flavour into the broth.

3. Add the chicken broth, heavy cream, and sherry. Bring to a simmer. The sherry will add a subtle depth of flavour.

4. Stir in the crab meat and cook for 5 minutes. The crab meat will cook through and release its flavour into the broth.

5. Puree the soup with an immersion blender or in a regular blender. Pureeing the soup creates a smooth and creamy texture.

6. Season with salt and pepper to taste. Adjust the seasoning to your taste.

7. Serve hot with a dollop of cream and a sprinkle of paprika. This will add a rich and colourful finishing touch to the soup.

Part 6: FAQs

1. What if I'm allergic to shellfish?

If you're allergic to shellfish, unfortunately, you'll have to skip the crab feast. Shellfish allergies can be very serious, so it's best to avoid them altogether. It's important to consult with a doctor or allergist if you have any concerns about shellfish allergies.

2. How long can I keep crabs in the refrigerator?

Fresh crabs can be stored in the refrigerator for up to 2 days. Just keep them in a cool, moist environment, like a container lined with damp paper towels. This will help keep them fresh and prevent them from drying out.

3. Can I freeze crabs?

Yes, you can freeze crabs, but the quality of the meat may be compromised. If you must freeze them, do so within 24 hours of purchase. Wrap them tightly in plastic wrap or freezer paper and store them in the freezer for up to 3 months.

4. How can I tell if a crab is cooked?

When a crab is cooked, the shell will turn a bright red colour. You can also test the legs with a fork. If the meat comes away easily, it's done. If the meat is still raw, it will be soft and translucent.

5. What are the best tools for cracking crab?

A good nutcracker is essential for cracking the claws and legs. Crab picks are also helpful for extracting the meat. You can also use a sturdy fork or even a pair of pliers if you're in a pinch.

Part 7: Conclusion

So, there you have it. The ultimate guide to crab cooking. I hope you've found it helpful and informative. Now, go forth and cook some delicious crabs! Remember, the most important thing is to enjoy the process and have fun. After all, what's a crab feast without a little bit of laughter and good company?