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 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 are the good grades, while flaked have small pieces of meat. Remember that since blue crab is expensive, there might be confusion in identifying how much you need to buy, but generally, a pound of blue crabs per person is enough if purchasing a lump or flaked crab meat. 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. Do not add water because they will drown and do not cook a dead crab as it may be contaminated or poisoned.
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 you are not up for long boiling session, you can stab the blue crabs or shock them by placing them in ice water before boiling. When placing the blue crabs on the steamer rack, place them with their belly-side down, and add some 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. 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. 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. One way to make a blue crab seasoning include combining 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.
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