Important Facts and Tips in Cooking with Blue Crab
Blue crabs can be cooked in different ways, and are a good catch for their sweet and delicately flavored white meat. 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 is the best grades, whereas flakes have small pieces of meat. As we all know, blue crab is very expensive and you may be confused in identifying how much you need to purchase, but generally, a pound of blue crabs per person is enough if buying a lump or flaked crab meat. When cooked, the hard shell blue crab turns bright red. Blue crabs must are travelled in an ice chest because they should be always moist and cool until they are ready to be cooked. 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. Spray the blue crabs using a water hose, then add an inch of water, beer or vinegar, place 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. 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. Cooking blue crabs the traditional way uses seasoning on the on the outside or on the shell, and nothing gets inside the crab meat. If you are cleaning a blue crab, remove and throw leaf-like and spongy gills and rinse the greenish-brown colored guts properly. 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 details.