On Ideas: My Experience Explained

Facts and Tips in Cooking with Blue Crab

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, purchase a crab that is alive looking for the freshest ones, and if cooked, look for a fresh, flavorful, and sweet aroma. Backfin or lump is the best 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. As hard-shelled crabs, a blue crab turns bright red after cooking. Remember that blue crabs should be traveled in an ice chest, to keep it cold and moist 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.

One of the most traditional methods of cooking a blue crab is boiling it first and then cleaning it later. 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 you are not up for long boiling session, 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. When cooking blue crabs, it may take up to twelve minutes to cook a half-dozen, while a half bushel can take up to forty-five minutes to cook. Using tongs, remove the crabs from the steamer and add some seasoning as preferred, and serve it. Cooking blue crabs the traditional way uses seasoning on the on the outside or on the shell, 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. Break and remove mandibles, which are the blue crab’s mouthparts.

You can avoid claws falling off while cooking by either poking a pointed and sharp object through the head of the crab, or you can stun each blue crab by immersing it in ice-water for several minutes before cooking. One way to make a blue crab seasoning include combining three tablespoons paprika, two tablespoons salt, one to two tablespoons garlic powder, one teaspoon black pepper, one tablespoon cayenne pepper, one tablespoon dried leaf oregano, and one tablespoon dried leaf thyme, mix them and store in an airtight container. Try our crab and avocado salad, Cajun fish salad, and Nicoise salad, feel free to check our homepage or website.