Crabs are a good catch for their sweet and delicately flavored white meat, and there are variety of dishes you can cook with them. 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. Remember that since blue crab is expensive, there might be confusion in identifying how much you need to buy, but generally, a pound of blue crabs per person is enough if purchasing a lump or flaked crab meat. When cooked, the hard shell blue crab turns bright red. 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.
A traditional and easy way of cleaning blue crabs involves boiling it first then cleaning it later on. Clean the blue crabs properly by spraying it with water, add an inch of water, beer or vinegar, put the steamer rack inside a huge pot and place the crabs live. If a long boiling session takes so much of your time, 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 cleaning the blue crabs, remove and throw leaf-like and spongy gills and rinse the greenish-brown colored guts. Don’t forget to break and remove mandibles, which are the blue crab’s mouthparts.
Avoid claws from falling when cooking by either stunning the blue crabs in ice water for several minutes before cooking, or poking a pointed and sharp object through the head of the crab. You can create a DIY blue crab seasoning using three tablespoons paprika, two tablespoons salt, one tablespoon cayenne pepper, one tablespoon dried leaf oregano, one to two tablespoons garlic powder, one teaspoon black pepper, 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 information.
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