Finding Similarities Between Foods and Life

Important Facts and Tips in Cooking and Eating 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 choosing a blue crab, you have to choose an alive blue crab that looks 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. 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. As hard-shelled crabs, a blue crab turns bright red after cooking. Always keep the blue crab moist and cool 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.

A traditional and easy way of cleaning blue crabs involves boiling it first then cleaning it later on. You need an inch of water, beer or vinegar and place the steamer rack inside a huge pot and place the crabs live. If a long boiling session takes so much of your time, you can stab the blue crabs or shock them by placing them in ice water before boiling. Place the blue crabs on the steamer rack with the belly-side down and then add a seasoning. A half bushel can take up to forty-five minutes to cook, whereas half-dozen blue crabs may take only twelve minutes. 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 it comes to cleaning blue crabs, remove and throw leaf-like and spongy gills and rinse the greenish-brown colored guts with a running water. The mouthparts such as mandibles must be broken and discarded.

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 details.

Refer to: that site