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How To Become An Expert Rock Crab Cook
Do you want to become known in your household as an expert rock crab cook, if you do then read on.
Though not as popular as other species such as Dungeness crabs, rock crabs are nevertheless equal
in taste. They can reach a size of approximately ten inches in width not including the legs,
though it is more common to find them between four and six inches in size.
If you are planning to harvest the crabs yourself then make sure that you are
familiar with the fishing regulations in your area. These can change on an annual basis and also
will vary from region to region. Of course there is also the option of visiting a seafood market
and picking up a few morsels to take home to prepare and cook.
It is often stated that the meaty flesh of the rock crab is a little more difficult to tear
away from the shell as compared to other species but believe me it is well worth the effort that is
involved. It is possible to use the meat in any crab recipe.
Depending upon the number of people you are cooking a meal for, the amount of rock crabs that will
be required is going to vary. Typically, expect to use around eight to ten rock crabs for each
person you are cooking for. Of course there is the perennial issue of how to cook a crab humanely.
The best way to do so would be to forego the practice of dropping a fully alert crab into boiling
water; instead you could place them in a storage box and then put this in a freezer for around
twenty minutes before cooking. This would slow down their system to such a degree that they would
be in a deep sleep when placed in the hot water.
.jpg "Rock Crab") The following method is perhaps the best way to go about cooking
rock crabs. First of all you will need a couple of large pots, the first of which should be
filled with cold water and ice. The second pot should also be filled with water but this time
brought to a boil. It is best to add approximately one quarter of a cup of salt for every
gallon of water used.
Next you will need to drop the crabs into the pot of boiling water individually, ensuring that it
does not become overcrowded. Each of the crabs should be able to freely move about in the water
when being boiled. If you are cooking for many people then it would make sense to prepare the crabs
in batches rather than all in one go.
Once you have put a decent amount of crabs into the pot bring it to the boil again and then cover
and simmer for around fifteen minutes. You will know when they are ready as they will float to the
top of the water, to be on the safe side cook for another couple of minutes.
You should take care in removing the crabs from the water. This is best done with a set of tongs.
Immediately drop each individual into the pot that contains cold water and ice. This helps to
prevent overcooking and the drying out of the flesh to excess.
These crabs as you may have guessed live in rocky places. Many people may refer to
them as swimming crabs due to their last set of legs being flippers.
The Majority of meat from this species of crab comes from their crushing claws.
They can grow to 10 inches plus, but typically are found to be around 5 inches. They some how don't
have a high a reputation for crabs such as the Dungeness crab, but they do have all the
available flavour.
One of the reasons for their lower popularity would be due to their relatively
small size in comparison to the other edible crabs. The meat is very hard to remove from meaning a
lot of effort has to go in to gain little pleasure.
The way many people would use this crab is to consume the meat from their chunky
claws by boiling etc and serving with butter and lemon, then use their bodies to boil and make a
flavoured broth or stock for other recipes. If you are lucky enough to get a larger crab, then by
all means eat all the meat you can find within it.
Using the legs and bodies of the leftover crab is unbelievable for making one of
the most delicious tomato sauces with a crab flavor twist to it. However, the sauce does not keep
for long, so freeze the crab body parts until you want to make the sauce for use that day.
Snow Crab
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