HOW TO COOK BLUE CRABS
Blue crabs are common shellfish in the Atlantic Ocean named for their bright colors and are a popular coastal food. Crabs can be steamed, boiled, or baked whole either fresh or frozen to make a delicious meal. Impress your friends and...
Provided by wikiHow
Categories Crab
Number Of Ingredients 3
Steps:
- Fill the bottom of a steamer pot with water, salt, and other seasonings. Fill your steamer pot with 4 cups (950 ml) of water so it's surface is below where the rack sits. Stir in ½ cup (54 g) of seafood seasoning, 1 tablespoon (17 g) of salt, and whatever other spices you want to include with your crab. You can find steamer pots online or in specialty kitchenware stores. Try mixing other liquids into the water, such as lemon juice, light beer, or vinegar, to add more flavor.
- Put the rack inside the pot and bring the liquid to a rolling boil. Set the steamer rack on the lip inside the pot. Put the steamer pot onto your stove over high heat. Reduce your stove to medium heat once the water starts boiling. If the water level is above the rack, drain some of the liquid. If your steamer pot has a basket instead of a rack, set the basket inside so it's above the water.
- Set a layer of whole crabs on the rack and season them. Grab the crabs with a pair of tongs to transfer them into your steamer pot. Create a single layer of crabs before sprinkling each with 1 tablespoon (7 g) of extra seasoning. If you need to make more crabs, continue layering them on top of one another and seasoning them. Once you have all of your crabs in the steamer, put the lid on so they can cook. You can use either fresh or frozen blue crabs. Make sure frozen crabs are completely thawed before you cook them. You do not need to kill them or clean them beforehand.
- Cook the crabs for about 20 minutes or until they're bright orange. Leave your steamer over medium heat for at least 20 minutes. Remove the lid and check the color of the crabs' shells. The shell should change from a dark blue to a bright red or orange. Another way to check if the crabs are finished cooking is if the bottom of their bellies start to pop out and away from their body.Tip: Having more crabs in your steamer pot can affect the cooking time. If they aren't finished after the first 20 minutes have passed, check on your crabs every 5 minutes after to see if they're ready.
- Remove the crabs from the pot and serve them hot. Grab your crabs with a pair of tongs and set them on a clean baking sheet. Let the crabs cool for 5 minutes so they're easier to handle. Break apart the shell so you can eat the meat inside. Wear a bib or tuck a napkin into your shirt so you don't spill crab on yourself. Cooked crab lasts in the fridge for 3-5 days or in the freezer for up to 3 months.
STEAMED BLUE CRABS
Atlantic Ocean Blue Crabs, steamed over a boil of Old Bay® seasoning and beer. Show your friends you have that certain craboir faire with this one.
Provided by Steve A
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
- Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
- Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
- Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 8.3 g, Cholesterol 98.3 mg, Fat 2.5 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 0.3 g, Sodium 3548.2 mg, Sugar 0.3 g
STEAMED BLUE CRABS
For steamed crabs, that beach-town summer standby, the Chesapeake catechism teaches plenty: buy more crabs than you think you need, use more spice, a larger pot. Get wooden mallets. Prepare to eat for a while. If you don't have a crab pot, and most of us don't, fiddle with the largest stockpot or pasta boiler you have. Set a few clean, empty metal cans upside down on the bottom or invert a colander in there, anything that allows you to have a boiling liquid at the bottom and crabs above it, with none of them swimming around in the soup.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Place a steamer pot or any large, heavy pot with a tight-fitting lid on the stove. (In the latter case, improvise a rack on the bottom of the pot that will keep crabs a few inches from the bottom.) Add the beer, vinegar and 1 cup water. Bring to a boil over high heat.
- Put a layer of crabs on the rack in the pot. Sprinkle with a generous amount of seasoning, then repeat with another layer, and another, until all 12 crabs are in pot (and well seasoned). Cover and steam over medium-high heat until the crabs are bright red, 25 to 30 minutes. Remove the crabs with tongs. Serve over newspaper, with mallets and picks.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 0 grams
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- Cook Fresh, Lively Crabs. Live crabs ship surprisingly well when handled properly and kept on ice, but there is something about the local crab season that can't be beaten, whether that's Dungeness crab pulled out of the Pacific Ocean or blue crabs from the Chesapeake Bay.
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