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 are the good grades, while flaked have small pieces of meat. Generally, a pound of blue crabs per person is enough if buying a lump or flaked crab meat, and it is important to know this fact because blue crab is really expensive. Blue crabs have hard shells that turn bright red after cooking. Blue crabs must are travelled in an ice chest because they should be always moist and cool until they are ready to be cooked. Do not add water because they will drown and do not cook a dead crab as it may be contaminated or poisoned.
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 you’re not ready to wait for the long boiling session, you can either shock the blue crabs by placing them in ice water or stab them. Place the blue crabs on the steamer rack with the belly-side down and then add a 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. 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 use 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. 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.