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 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. When cooked, the hard shell blue crab turns bright red. Always keep the blue crab moist and cool until you are ready to cook them. 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. 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. 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. Using tongs, remove the crabs from the steamer and add some seasoning as preferred, and serve it. 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. When cleaning the blue crabs, remove and throw leaf-like and spongy gills and rinse the greenish-brown colored guts. Don’t forget to break and remove mandibles, which are the blue crab’s mouthparts.
In order to prevent falling of claws when cooking, you can stun each blue crab by immersing it in ice-water for several minutes before cooking. 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.