Important Facts and Tips in Cooking with Blue Crab
Blue crabs can be cooked in different special dishes, and they are definitely a good catch for their sweet and delicately flavored white meat. 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. As hard-shelled crabs, a blue crab turns bright red after cooking. Always keep the blue crab moist and cool until you are ready to cook them. Never buy or cook a dead crab as it may be contaminated or poisoned, and don’t add water because they will drown.
The the easiest way to clean a blue crab is boiling it first and then cleaning it later. You need an inch of water, beer or vinegar and place 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 it comes to placing the blue crabs on the steamer rack, place the blue crabs with their belly-side down, and add some seasoning. A half bushel can take up to forty-five minutes to cook, whereas 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. 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. Break and remove mandibles, which are the blue crab’s mouthparts.
You can avoid claws falling off while cooking by either poking a pointed and sharp object through the head of the crab, or 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 details.