Important Facts and Tips in Cooking with Blue Crab
Blue crabs can be cooked in different special dishes, and they are definitely 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. 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. 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 buy or cook a dead blue crab because it might be poisoned or contaminated, and never add water to live crabs as they may drown.
The the easiest way to clean 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 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. When it comes to placing the blue crabs on the steamer rack, place the blue crabs 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. Cooking blue crabs the traditional way uses seasoning on the 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. 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 information.