#Cleaned blue crab how to
#Cleaned blue crab full
#Cleaned blue crab free
#Cleaned blue crab crack

#Cleaned blue crab free

Lift the tool to pop the shell free from the crab, exposing the entrails and gills and pop the shell away from the crab.

Insert the tip of your tool into the soft pocket at the back of the shell.

Using a glove, slide an oyster knife or a flat tool like a screwdriver under the crab’s shell at the soft spot just in front of the rear swimmeret fin.

Ice the live crabs in a cooler before cooking, they will be calmer when cleaning them.

It creates less of a mess and allows your seasoning to reach the meat of the crab while cooking. If you are cooking the crabs to use the meat in recipes, it is easier to clean them before cooking them. Serve with drawn butter, lemon wedges, and additional seasonings.

#Cleaned blue crab crack

Use small forks or crack picks to remove the meat from areas like the legs and claws. Then enjoy the meat while it is still hot. Open the crab’s shell, clean out the guts, and pull off the gills (often called the “dead man’s fingers”) on both sides of the crab. Set the crabs on paper towels and pat them dry, then transfer them to a serving plate.

Do not submerge the crab for too long or else they will get too cold. Stir the crabs in the water for 30 seconds before taking them out. Tip: Remove the crabs from the water with your tongs and set them in a bowl filled with ice water to stop the cooking process. Work in batches of 3 to 4 crabs at a time. The crabs should have a bright orange or red color once they are finished cooking. Cover the pot with a lid and let them cook for about 10 minutes. Grab the crabs with a pair of tongs and completely submerge them in the boiling water. We like to add white vinegar and lemon, as well as seasonings, such as Old Bay and garlic powder. Keep the pot over high heat until the water starts to boil, then turn it down to medium heat.

#Cleaned blue crab full

Make sure they are all alive, or frozen, when you are cooking them.įill a large pot two-thirds full of water and add at least 1 tablespoon of salt to add flavor. (We like using the funny papers papers as it adds color!) Locals are used to cleaning them as they eat them-dumped out of the pot onto a table covered in newspapers. Rule of thumb: order 4 to 6 crabs per person.įor a traditional crab crack, the crabs are not cleaned before boiling. One bushel of blue crabs generally contains 5 ½ dozen large crabs or 6 to 7 dozen of small to medium crabs. Blue Crabs can be purchased year-round as there are not commercial season restrictions, though blue crabs are more plentiful during certain months, typically in the late spring through fall.īlue crabs can be purchased by the dozen or by the bushel. Tips from Ellie Crosby Berry and Joanie Crosby Cooksey, sisters and owners of Crosby’s Fish and Shrimp Co.īefore planning your crab crack, always check on availability with your local seafood store.

#Cleaned blue crab how to

>GET THE RECIPE HERE How to Host a Crab Crack “The only things holding these cakes together are lump crab meat and a whole lot of love!” -Michelle Weaver

Lump blue crab meat shines in this elegant preparation of the classic dish Perfect as a starter with a glass of sparkling rosé!” -Drew HedlundĬrab Cakes by Charleston Grill Executive Chef Michelle Weaver (pictured above) “This is a fantastic light, summery dish with tons of flavor. Summer antipasto reaches new levels of decadence with the addition of lump crab, pesto, and goat cheese Lump Crab Bruschetta by Fleet Landing Chef & Director of Operations Drew Hedlund (pictured above) Just a hint of acidity will bring out the natural sweetness within the crab.” -Shamil Velázquez Impress guests with this gorgeous presentation of marinated claws, accompanied by a citrus-forward dipping sauce

“This dish is perfect for summer entertaining: it can be made a day ahead without turning on the stove or oven.” -Kevin Johnsonīlue Crab Claws with Mojo Sauce by Delaney Oyster House Chef Shamil Velázquez (pictured above) Melon provides the cool base for a luscious salad featuring lump crab meat Summer Melon Gazpacho with Crab Salad by The Grocery Chef-owner Kevin Johnson (pictured above) Two cultures blended together, creating something delicious.” -Kelly Chu “Crab wontons best represent our restaurant because of the Chinese American characteristics. “To gild the lily, top each serving of crab rice with a poached egg.” -Mike LataĬrab Wontons by Red Orchids China Bistro Chef-owners Kelly & Tony Chu (pictured above)įried “flowers” hold a rich crab filling, perfectly complemented by sweet and sour sauce It’s casual and hearty and goes great with Ritz crackers or Triscuits.” -Ellie & Joanie CrosbyĬrab Rice by The Ordinary Chef-owner Mike Lata (pictured above)Ĭarolina Gold middlins are a lovely contrast to the sweet, delicate meat in this starter Blue Crab Dip by Crosby’s Fish & Shrimp Co., Joanie & Ellie Crosby (pictured above)Īn easy but ever-so-satisfying snack or app, chock-full of flavorful claw meat