The pulp of the claws of the crab crab is considered a delicacy with an intense and delicate taste. By cooking the claws at home for a special occasion, you are sure to impress your guests. If, on the other hand, you want to prepare them for a family dinner, you will certainly appreciate the qualities that have made it known, namely the juiciness and softness of its pulp. Cooking crab claws is not particularly complicated, but it is essential to respect the times indicated for each method to ensure that the pulp has the right consistency.
Steps
Method 1 of 3: Cook the Claws in Boiling Water
Step 1. Put a pinch of salt in a pot full of water
Fill a large saucepan and add a pinch of salt to every 3 liters of water.
To measure a pinch of salt use two fingers: index and thumb
Step 2. Wait for the water to boil steadily
Place the pot on the larger burner and heat the water over high heat until it boils steadily.
The waiting time depends on the size of the pot, the amount of water and the degree of salinity. If you used 3 liters of water, you will need to wait about 7-10 minutes
Step 3. Remove the pot from the heat
Carefully move it to an unlit stove, trivet, or other cold surface.
In this way the water will reach a suitable temperature to avoid overcooking the pulp of the crab claws
Step 4. Place the claws in the pot using the kitchen tongs
Alternatively, put on oven mitts and carefully dip them into boiling water. Cover the pot with the lid and let the claws cook for 5 minutes.
- Do not let the claws fall into boiling water to prevent them from splashing.
- Start the kitchen timer and make sure you remove the claws from the water after 5 minutes or the pulp will harden.
- Consider that one kilo of claws of this type of crab contain about half a kilo of pulp.
Step 5. Use the tongs to pull the claws out of the boiling water
Remove them one at a time from the pot and place them on the cutting board or on a plate other than the serving dish.
Step 6. Break off the claws with shellfish tongs
Place them between the metal arms of the caliper, then squeeze them until the resistance and noise feel that the shell has broken. Repeat the process in a different spot until you can fully open the claws.
- Extract the pulp from the claws using a crab fork or knife (you can also use a regular fork). It is best to wear oven mitts, as the claws will be hot.
- Depending on the recipe and presentation, the pulp will be cut into pieces or chopped.
Method 2 of 3: Steam the Claws
Step 1. Pour 2 inches of water into a large pot and bring it to a boil
Heat the water over high heat until it reaches a stable boil. You can add a small pinch of salt to make it boil faster.
Step 2. Insert the steamer basket into the pot
The basket must remain suspended over the water, without touching it, so that the steam cooks the claws. In the absence of the appropriate basket, you can use a colander made entirely of metal.
Step 3. Place the claws in the basket using the kitchen tongs and cover the pot
You can use the lid if it ensures an airtight seal. Otherwise, seal it with aluminum foil to trap the steam produced by the boiling water.
Be quick to cover the pot, then move your hands and arms away to avoid burning yourself with the hot steam
Step 4. Steam the claws for 5-10 minutes
When you begin to perceive the scent of the sea, you will know that the claws are cooked. Do not leave them in the water longer than necessary to avoid the risk of the pulp hardening.
Step 5. Remove the claws from the pot using the kitchen tongs and then break them to extract the pulp
Put on oven mitts so as not to burn yourself, transfer the claws to a plate and open them with the shellfish tongs. Firmly squeeze the arms of the forceps to break the shell in which the pulp is enclosed. When you know from the noise and resistance that the shell has broken, move the pliers to another place and repeat until you can fully open the claws.
Remove the pulp from the claws with a knife or fork. Depending on the recipe and presentation, you will need to cut the pulp into pieces or mince it
Method 3 of 3: Bake the Claws in the Oven
Step 1. Preheat the oven to 175 ° C
Wait for it to reach the desired temperature before putting the claws in the oven. Most modern ovens emit an acoustic signal when they reach the desired degree of heat.
Step 2. Arrange the claws inside a large baking sheet
Place them on the flat side. They can touch each other, but they don't have to overlap.
If needed, use more than one pan, depending on the amount of claws
Step 3. Pour about 100-150ml of hot water into the pan and then cover it
The water must be hot, but not boiling, and must cover the bottom of the pan. Then cover the pan with aluminum foil.
Seal the pan well to avoid dirtying the oven
Step 4. Cook the claws for 8-10 minutes
Set the timer on your oven, kitchen or mobile phone to let you know when it's time to remove the claws from the oven.
Generally, crab claws are pre-cooked at the source and simply need to be reheated. This is why it is important to respect the times indicated and avoid leaving them in the oven for too long
Step 5. Remove the pan from the oven when the timer expires
Place it on the stove or on a trivet.
