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 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 ones with excellent grades, whereas flakes have small pieces of meat. As we all know, blue crab is very expensive and you may be confused in identifying how much you need to purchase, but generally, a pound of blue crabs per person is enough if buying a lump or flaked crab meat. 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 add water because they will drown and do not cook a dead crab as it may be contaminated or poisoned.
A traditional and easy way of cleaning blue crabs involves boiling it first then cleaning it later on. 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 are not up for long boiling session, 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. 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. Using tongs, remove the crabs from the steamer and add some seasoning as preferred, and serve it. If you want cooking using the traditional method, the seasoning should be on the outside or on the shell and nothing gets inside the crab meat. When it comes to cleaning blue crabs, remove and throw leaf-like and spongy gills and rinse the greenish-brown colored guts with a running water. The mouthparts such as mandibles must be broken and discarded.
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. One way to make a blue crab seasoning include combining 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 details.