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, 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 are the good grades, while flaked 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. Remember that blue crabs should be traveled in an ice chest, to keep it cold and moist until you are ready to cook them. Do not add water because they will drown and do not cook a dead crab as it may be contaminated or poisoned.
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 placing the blue crabs on the steamer rack, place them with their belly-side down, and add some seasoning. It may take forty-five minutes to cook a half bushel of blue crabs to be cooked, while a 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 cooking using the traditional method, the seasoning should be 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. 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. 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.