Ultimate Guide to Cooking Blue Crab: From Steaming to Grilling

Oh, blue crab. There's just something about those succulent, sweet crab legs that makes me feel like I'm on holiday. For years, I've been obsessed with finding the perfect way to cook these little crustaceans, and I've learned a thing or two along the way. Now, I'm going to let you in on all my secrets, from picking the freshest crabs to mastering the art of steaming and grilling. So, grab a bib and get ready for a delicious adventure!

Part 1: Choosing the Perfect Blue Crab

Remember that old saying, "You can't make a silk purse out of a sow's ear?" Well, it's the same with blue crab. If you want a truly delightful meal, you need to start with the best ingredients. Here's how to pick the perfect blue crab:

1. Size Matters!

Let's be honest, no one wants a tiny crab with loads of shell and hardly any meat! Aim for crabs that are around 5-7 inches across the shell. Too small and you'll be picking at scraps. Too large and they can be tough and chewy. I always look for that sweet spot in the middle, where you get a good balance of meat and shell.

2. Look for a Lively Crab

You want those crabs to be fresh as a daisy, bursting with energy! A sluggish or dead crab isn't going to taste as good, trust me. Look for crabs that are active and move around when you pick them up. This means they're fresh and ready to be cooked into a delicious meal.

3. Think Seasonally

Just like strawberries or pumpkins, blue crabs have a prime season. In the US, it's usually during spring and summer. If you can get your hands on some fresh, local crabs during their peak season, you'll taste the difference - it's like night and day.

4. Check for Quality

Beyond the size and liveliness, check for other signs of freshness. Look for crabs with firm shells and bright colors. Their shells should be a vibrant blue or a deep, rich green. If they look dull or have a fishy odor, it's best to pass.

Part 2: Preparing Your Blue Crabs for Cooking

Now that you've got your prize-winning crabs, it's time to get them ready for the main event. Don't worry, it's not as complicated as it sounds. It's just a little prep work to ensure a delicious, hassle-free meal.

1. Cleaning the Crabs

First things first, those crabs need a good scrub! Give them a thorough rinse under cold water to wash away any dirt or debris. Then, use a stiff brush to clean their shells and underbellies. You can also remove the apron (that flap under the belly), but it's not essential. It's more about presentation - it just makes them look a little neater on the plate.

2. Breaking the Crabs (Optional)

You can cook your crabs whole, or you can break them apart into pieces for easier eating. If you're breaking them, use a heavy-duty kitchen shears or a crab cracker. I find those shears to be really effective, but if you're struggling, try a crab cracker, which is specifically designed for this purpose. Remember to break them into the main sections: the body, legs, and claws.

3. Steaming or Grilling - The Big Choice

Okay, the moment of truth: how are you going to cook those beauties? For me, there are two main camps: steaming and grilling. Both methods have their own unique charm and bring out different flavors in the crab.

Part 3: steaming blue crabs

Steaming is like the classic way to cook blue crabs. It's simple, fast, and allows the natural flavors of the crab to shine. Here's how to master the art of steaming:

1. Gather Your Gear

First, you'll need a large pot or steamer basket. If you're using a pot, you'll also need a steamer insert. Personally, I love using a good quality steamer basket with a handle. It makes lifting those hot crabs out of the pot a breeze. And of course, no blue crab feast is complete without a generous helping of old bay seasoning. It's the magic touch that adds that signature savory flavor.

2. Get Your Water Boiling

Fill your pot about halfway with water and bring it to a vigorous boil. Add a good pinch of Old Bay seasoning to the water, and for a little extra zing, squeeze in some fresh lemon juice. It's a classic combination that elevates the flavor. The Old Bay adds that savory depth, and the lemon brightens it all up.

3. Steaming Time

Once the water is boiling, gently place the crabs in the steamer basket or pot. Cover the pot tightly and let them steam for about 10-15 minutes. You'll know they're done when the shells are a vibrant red and the meat is no longer translucent.

4. Serving Up the Steamed Crabs

Carefully lift the steaming crabs out of the basket using tongs or a heat-resistant glove. Serve them hot, with a generous amount of melted butter for dipping. I love to serve them on a newspaper-lined platter with a side of corn on the cob, potato salad, and a cold beer. It's the perfect summer feast!

Part 4: grilling blue crabs

If you're looking for a hint of char and smoky flavor, then grilling is the way to go. It adds a whole new dimension to the taste of the crab, especially on those warm summer evenings. Here's how to grill them like a pro:

1. Preparing the Grill

Get your grill good and hot, around medium-high heat. You can use gas or charcoal, but I prefer charcoal for that smoky flavor. It just adds another layer of deliciousness to the whole experience.

2. Grilling Those Crabs

Place the crabs directly on the grill grates, whether you're cooking them whole or in pieces. If you're grilling whole crabs, remember to flip them halfway through. Grill for about 5-7 minutes per side, or until the shells are bright red and the meat is cooked through.

3. Seasoning Tips

Don't be afraid to get creative with your seasonings! You can brush the crabs with melted butter or olive oil and sprinkle on Old Bay, garlic powder, paprika, or whatever spices you fancy. I love to use a mix of garlic powder, paprika, and lemon pepper for a bit of a kick. It adds a wonderful depth of flavor.

4. Serving Up the Grilled Crabs

Serve the grilled crabs hot, with a side of lemon wedges and your favorite dipping sauce. I've got a real soft spot for a simple garlic-butter sauce. It's so flavorful and complements the grilled crabs perfectly.

Part 5: Getting Your Crab Meat

Now, let's talk about the part you've been waiting for: getting to the delicious crab meat. Once your crabs are cooked, it's time to dig in!

1. Cracking Those Claws

Those claws are a treasure trove of delicious meat. Grab your trusty crab cracker and crack those claws open, then carefully remove the meat using a fork. You'll find a bit of meat in the knuckles too, so don't forget to pick those clean!

2. Getting the Leg Meat

Those long, juicy legs are packed with flavor. Give each leg a good twist to break it off the body, then use a fork or crab pick to extract the meat. You can also use a small hammer to crack open the legs, but be careful not to smash the meat. It's all about getting to that delicious treasure inside.

3. Getting the Body Meat

The body of the crab contains a good amount of meat. First, remove the top shell by simply pulling it off or using a crab cracker to loosen it. Once the shell is gone, you can access the meat inside. There's a bit of meat in the gills and around the heart, but it's usually not much, so I just use a fork to get what I can.

Part 6: Beyond the Basics: More Ways to Enjoy Blue Crab

We've covered the classic steaming and grilling, but let's face it, there are endless possibilities when it comes to cooking blue crab. Here are a few more ways to elevate your crab game:

1. Crab Cakes

Crab cakes are a classic way to enjoy blue crab. You can make them from scratch or buy pre-made ones, but I love making my own. It's so satisfying! I simply mix together some crab meat, bread crumbs, mayonnaise, Dijon mustard, and seasonings. Then, I shape the mixture into patties and pan-fry them until they're golden brown and crispy. Serve them with a squeeze of lemon and a dollop of tartar sauce. They're perfect for a light lunch, a fancy appetizer, or even a main course.

2. Crab Soup

Crab soup is another delicious way to showcase blue crab. There are so many variations, but I love a simple and hearty version made with tomatoes, celery, onions, and cream. It's a comforting and satisfying meal, especially on a chilly day.

3. Crab Pasta

Crab pasta is a delightful and easy dish that's perfect for any occasion. You can use any type of pasta you like, but I prefer fettuccine. Just toss the pasta with some cooked crab meat, a creamy sauce, and some fresh herbs. You can also add a pinch of red pepper flakes for a touch of heat. It's a perfect blend of flavors and textures.

4. Crab Stuffed Mushrooms

For a sophisticated appetizer or a flavorful side dish, try crab-stuffed mushrooms. Simply sauté some onions and garlic, then mix them with cooked crab meat, breadcrumbs, and seasonings. Stuff the mixture into large mushroom caps and bake until golden brown. They're a crowd-pleaser for sure!

5. Crab Rangoon

If you're looking for something a little different, try making crab rangoon. It's a classic Chinese appetizer that's crispy and delicious. Simply combine cooked crab meat with cream cheese, scallions, and seasonings. Then, wrap the mixture in wonton wrappers and deep-fry until golden brown. Serve with a sweet and sour dipping sauce.

Part 7: FAQs About Cooking Blue Crab

I know you're probably thinking, "What about the things I'm afraid to ask?". Don't worry, I've got you covered. Let's dive into some frequently asked questions about cooking blue crab:

1. How do I know if my crab is done?

When the shells are bright red and the meat is no longer translucent, your crab is ready to eat. You can also test the meat with a fork. If it easily pulls apart, it's cooked through.

2. How long can I keep blue crab in the refrigerator?

You can keep blue crabs in the refrigerator for up to a day, but it's best to cook them as soon as possible. If you need to store them for longer, you can freeze them. To freeze them, simply wrap them tightly in plastic wrap and then place them in a freezer bag. Frozen crabs can last for up to 3 months. Just make sure to defrost them in the refrigerator before cooking.

3. What should I serve with blue crab?

There are so many delicious sides that go well with blue crab. My favorites include corn on the cob, potato salad, coleslaw, hushpuppies, and even a simple green salad. Of course, you can't forget the beer!

4. What if I don't have Old Bay seasoning?

Don't worry, you can still cook delicious blue crabs without Old Bay seasoning. You can use a combination of other spices like paprika, garlic powder, cayenne pepper, and black pepper. You can also just use salt and pepper. If you are in a pinch and can't find other seasonings, a lemon-butter sauce is always a great alternative.

5. Why do people eat blue crabs?

Blue crabs are a delicious and nutritious seafood. They are a good source of protein, omega-3 fatty acids, and vitamins and minerals. They are also a popular food in many cultures around the world. Plus, they're simply delicious, and the experience of cracking open a crab and enjoying its sweet meat is a fun and satisfying one.

Part 8: My Final Thoughts on Cooking Blue Crab

So there you have it, my ultimate guide to cooking blue crab. It's a delicious, versatile, and rewarding seafood to cook. Don't be afraid to experiment with different recipes and cooking methods, and don't be afraid to make it your own! There's always a bit of artistry to cooking, and there's nothing more satisfying than a perfectly cooked blue crab.

I hope you enjoyed this journey into the world of blue crab. I've shared some of my favorite tips and tricks, and I've even included a few recipes. Now, it's your turn to get out there and cook some delicious blue crab! You'll be amazed at how easy it is to create a truly memorable meal.