Crabs are a good catch for their sweet and delicately flavored white meat, and there are variety of dishes you can cook with them. 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. As we all know, blue crab is very expensive and you may be confused in identifying how much you need to purchase, but generally, a pound of blue crabs per person is enough if buying a lump or flaked crab meat. 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 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.
One of the most traditional methods of cooking a blue crab is boiling it first and then cleaning it later. Spray the blue crabs using a water hose, then add an inch of water, beer or vinegar, 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. When cooking blue crabs, it may take up to twelve minutes to cook a half-dozen, while a half bushel can take up to forty-five minutes to cook. 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 cleaning the blue crabs, remove and throw leaf-like and spongy gills and rinse the greenish-brown colored guts. The mouthparts such as mandibles must be broken and discarded.
You can avoid claws falling off while cooking by either poking a pointed and sharp object through the head of the crab, or 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 information.