Take pains to clean them well.Then thoroughly wash them under cold running water and set them aside to drain. This double insulation will prevent any air from getting to the crab. Step 2: Boiling the whole crabs To boil 3 pounds live hard-shell blue crabs, bring 8 quarts water and 2 teaspoons salt to boiling in a 12- to 16-quart pot. This prevents them over-cooking from the boiling water left trapped within the shell. Spray the inside of the crabs with a hose and set aside. Be sure to remove the crab's green gland (tomalley). Plus, it's an interesting enough sea food, that is surprisingly rather easy to cook. Mercury, polychlorinated biphenyls (PCBs) and dioxins are especially harmful to babies and young children. Now you're ready to fill it with crab salad, or a seasoned crab/breadcrumb mixture for baked stuffed crab. 1. 5. This will stun the crab and prevent nasty pinches during the cleaning process. 3. Place the steamer section into the pot, making sure the steamer is not touching the liquid. 5. Advertisement Soft-shell crabs about to … Bring a pot of water to a rolling boil over a stovetop. To cook the crab, fill about 3/4th of a big pot with water and throw in a pinch of salt. CBYC. Maryland Blue Crab. Bring the water, vinegar (or beer), and salt to a boil in your large pot and add in 2 tbsp of the Old Bay seasoning. 1. 2. Removing the Meat: 1. Stun live blue crab by placing in ice water for five minutes. Take a layer of foil wrapper and wrap the blue crab again. Use water pressure from a garden hose to spray out the gills and digestive tract. Boil or steam the crabs as outlined above for about 5 minutes, let them cool, then clean them. Cooking Live Crab: Cooking crabs alive – This can be a bit of a challenging feat because live crabs are feisty but the scrumptious rewards make the undertaking worth your while. ; Set them on a hot grill until cooked through and browned, about 4 minutes per side. Growing up with grandparents on the Potomac river in Coles Point, Virginia, it was only natural that from a young age picking crabs on a picnic table loaded with newspaper was something I call a food "Life Lesson. Crack claws, and remove meat with a small cocktail fork. Then, clean your crabs. Cover the pot, put it on the stove or over a hot campfire, and bring the water to a rolling boil. Carefully take your live crabs out of the ice water with tongs and place them into the … Invert the crab, and pry off the apron (or tail flap), and discard it. Here’s how it’s done:Remove the top shell, scrape away the gills, cut off the mouth, snap off the claws and the legs, and scoop out the fat. Step 1: Prepping the whole crabs Grasp live crabs from behind, firmly holding the back two legs on each side. Similar to baking, grilled crabs should be pre-cooked half way—about 5 minutes in boiling water or the steamer—cooled and cleaned before heading to the grill. Toss the whole cleaned crabs (or halves or quarters depending on the size) with some olive oil and maybe a minced clove of garlic or two, plus some chopped rosemary or thyme leaves if you like. Leave it in the water for five minutes. Once it has completely cooled down, take a layer of cling wrapper and wrap each blue crab individually. Using the tongs, pick up a crab and place it in the bucket of ice water. Put thumb on back of top shell fingers on front pry up and forward to remove shell. I’ve used numerous blue crab recipes over the years. Bring the water to a roaring boil and use a pair of tongs to add the fresh crabs into the pot. Insert thumb under shell by apron hinge; … Brush the crab meat with butter or olive oil mixed and the seasonings and herbs of your choosing and cook on a medium-hot grill for approximately 4 minutes per side. Clean the crab (see Resources 1 for crab-cleaning instructions with pictures). After spraying the crab clean, there will be nothing left but shell and succulent crab meat. Lay crab on its back and using the knife remove the apron/abdomen of the crab. They go on to say if facilities for slushing do not exist, the blue crabs may be kept alive with ice, as long as they are protected from direct contact with the ice. Once they are deemed ready, let them sit in some cold water for a while and cool down a little. sadie423 from North Carolina on June 24, 2012: I have wonderful memories of crabbing as a child. Of course, lots of folks enjoy simple steamed blue crabs with some melted butter, cocktail sauce, … With your thumb or a knife point, pry off apron flap on the under side of crab. This instantly kills the crab. Let me know if you are headed my way, and I will get the crab lines ready! Watch and learn as Captain Vincent Russo shows you how to clean your catch. Blue crab is one of my favorite crustacean; the others are snow crab, king crab, Dungeness crab, lobster tail.. They must be kept alive (typically in aerated water) until they are cleaned and cooked. Turn crab right side up again. Cooked crab meat, if stored in an airtight container, can last three to five days refrigerated. Clean Before You Cook. know where to start The crabs are now ready to be cooked. DANGER. Place the crab directly into the boiling water, if its shell is intact, and cover the pot with a lid. Once they are done, drop them briefly into the ice bath to stop the cooking process. Put an couple inches of water into a big, sturdy pot. Rinse under cold running water. Pour the beer and vinegar in the bottom of the steamer pot. Use a garden hose to spray out the crab, leaving it clean and free of digestive tract and gill material. Now all you need to do is find a place—creek bank, dock, bridge, pier or even surf—to crab. Putting a crab in the fridge will kill them and you should never cook a dead crab. Follow these steps to clean the live crab. While eating crab in restaurants is fun, it's always a good thing, and a whole different experience, to buy one from the market and cook it at your own leisure. Rinse under cold running water. Scrub exterior shells and remove entrails, as chemicals concentrate in the crab’s digestive organs. I bring the water to the boil then drop in a couple crabs and place a lid on to speed it up coming back to the boil. Pry off the top shell using the shell's spine for leverage. Live crab (fresh meat) should not be stored in the fridge. Tie a chicken neck on the end of the line. How to Clean Blue Crab before Cooking On a deep large pot submerge crabs in running hot water. 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