It is quite common to order a crab dish when in a restaurant, but it is quite rare to buy live crabs and cook them at home. Fortunately, cooking crab is simpler than you think. If in the kitchen you like to prepare food in the healthiest and tastiest way possible, and if you love knowing and selecting your ingredients, run to the nearest fish shop, buy fresh crabs and read on to find out how to cook them.
Steps
Method 1 of 3: Boiled Crabs
Step 1. Pour about 2 liters of water into a large pot
Also add two tablespoons of sea salt.
Use at least 1 liter of water for each crab you are going to cook
Step 2. Carefully dip the crabs into boiling water
If you want to stun the crab, before pouring it into the pot, reserving a less macabre end, grab it by the legs and immerse its head in the water for a few seconds.
Step 3. Bring the water back to a boil, then reduce the heat to low and cook slowly
Step 4. When the water has reached a slight boil, cook the crabs according to their weight
Once cooked, their shells will take on a nice bright orange color.
- A large crab (about 900 grams) needs 15-20 minutes of cooking.
- A smaller crab (around 450 grams or less) takes 8-10 minutes.
Step 5. After draining the crabs from the boiling water, plunge them into the ice water to stop cooking and prevent the flesh from overcooking
Step 6. Serve immediately or, alternatively, place the crabs in the refrigerator and serve them cold
- Remove the claws and legs and, with a meat mallet or nutcracker, break the shell where the joints are and where the crab is widest.
- Arrange the crab with the top side down. Lift the tail, also called an 'apron', and eliminate it.
- Turn the crab over and remove the top shell, then turn it back onto its back and remove the gills, insides and jaw.
- Break the crab in half and taste the pulp contained inside.
Method 2 of 3: Steamed Crab
Step 1. Take a large pot and bring 240ml of vinegar, 480ml of water and 30g of salt to a boil
You can season the liquid using two tablespoons of the spice mix for the fish or shellfish of your choice.
Step 2. While you wait for the liquid to come to a boil, place the crabs in the freezer or soak them in water and ice
In this way you will stun the animal giving it a more human death, as well as favoring the maintenance of a more compact pulp during steaming.
Step 3. Return the steamer basket to the pot and add the crabs
Cover with the lid and set the heat to medium-high.
Step 4. Cook the crabs for at least 20 minutes
Once cooked, the shells of the crabs will appear a bright orange color.
Periodically check that the cooking liquid does not evaporate completely and, if necessary, top it up by adding hot water along one side of the pot, then cover it again with the lid
Step 5. Remove the crabs when cooked and plunge them in ice water for 20 seconds to stop cooking and not overcook the pulp
Step 6. Serve them on the table immediately
Method 3 of 3: Grilled Crabs
Step 1. Stun the crabs by placing them in the freezer for at least 3 minutes
Step 2. Clean them
Break the shell of the claws (without pulping them completely), remove the eyes, jaw and tail. Remove the gills under cold running water.
Step 3. Make a marinade
Many people use melted butter topped with minced garlic, lemon, and a blend of spices suitable for fish and shellfish. Alternatively, experiment with this marinade recipe:
- 8 tablespoons of extra virgin olive oil (120 ml)
- 1 teaspoon of garlic powder (5 g)
- 1 teaspoon of pepper and lemon mixture (5 g)
- 1 teaspoon of Paprika (5 g)
- 1 teaspoon of Worcestershire Sauce (5 ml)
- 1 teaspoon of salt (5 g)
Step 4. Using a pastry brush, season all the crabs with the freshly prepared marinade
Make sure you season each cavity of the crab.
Step 5. Place the crabs on the grill and cook on medium-low heat for 10 minutes
Cover the barbecue with the lid.
Step 6. Flip the crabs and brush them with the marinade again
Put the barbecue lid back on and cook for another 10-15 minutes. The crabs will be ready when they have turned a bright orange or red color.
Step 7. Enjoy your meal
Advice
- Some of the parts that make up the shell of the crab are very sharp, remove them very carefully to avoid cutting yourself.
- Be sure to remove any shell fragments from the pulp before placing it in the bowl to be seasoned.
- It is better to buy freshly dead crabs rather than live ones, as many may find it traumatic to have to kill them and then eat them.
