|
The best ways to cook your
crab
One thing about crab lump meat is 9 out of 10 times, the meat will be pre cooked
for you, meaning you don't have to. So in general for cooking crab legs, you are just reheating,
dressing and serving it any way you want. This is the best part of cooking anyway. However, many
times you can buy fresh crab meat if you are lucky enough to be able to source it locally.
So the options for cooking will vary
depending on what type of meat you are able to get your hands on weather it be fresh or
pre-cooked.
The method of cooking crab legs also
depends on your preference of texture whilst eating. If you decide to boil or steam crab, the
dish will typically be more watery as crabs tend to have some salt water in them anyway. For
this reason, other individuals will want their crab grilled or even flash fried to add a bit
of crisp and rough texture to the meat. Now keep in mind that this type of cooking would be a
short process as the last thing you want to do with crab meat is to over cook it and turn it
rubbery.
Now, you may have to thaw your crab meat as
you may buy it packed and frozen for ideal storage. Don't let this throw you off as
pre-packed frozen crab can still maintain its flavor if done correctly. In fact, many fishing
boats cook the crabs they catch immediately to preserve the fresh flavours.
SUMMARY
Cooking Crab is very
Simple;
|
|
Use the biggest saucepan you have, fill up to just above
half way with water to the top and add a decent amount of salt.
|
|
|
Put the Crab meat and boil.
|
|
|
Once the water starts to boil begin timing. Timing varies
depending on the size of the crab. The typical cooking times usually stay
with 20 minutes for 2 pound crabs and an additional 5 minutes for each pound
in weight.
|
|
|
When this is finished, carefully pour everything into
your sink and rinse with cold water to remove any debris, etc.
|
|
|
Allow cooling time before continuing as below;
|
Stage 1
Remove the claws & legs by twisting and
set aside. To remove the centre part, crack the bottom edge on a hard surface. Place the crab
with the head region facing forward, and using your thumbs, force the centre part up
& out of the shell.
Stage 2
The stomach sac which can be found behind
the crabs mouth can be removed and thrown out. As well as the stomach, locate the gills which
are situated on the centre edges and discard as well. With the centre region. slice into
4 pieces and remove all available flesh.
Stage 3
Inside the shell you will find the
brown meat which can be
removed with a spoon. Using a hard mallet or claw crackers, break the claws open where you
find the white meat. Remove this as best you can. Repeat this same process for the legs to
remove as much meat as you can.
Use the collected meat as you
wish.
Crab recipes
|
Steaming
