Blue crab cooked3/1/2023 You can then continue to crack apart and pick through the rest of the shell. There is a good amount of meat inside the claws and by pulling the claw apart at the joint you may be able to pull this meat out also.Īny sections that you cannot break with your fingers, you may need to tap gently with a small hammer or you can use a nut cracker, but be careful not to crack them too hard for you will get bits of shell in the meat. You can then twist the legs with your fingers to break them open and pull or squeeze the meat out. To get all the meat out of the shells can be a bit tricky but start by removing the legs and claws by twisting them off. Use some newspaper as a tablecloth and do not sit too close to each other. You can serve the crabs like this to your friends and family. To serve on a platter, hold the cleaned crab body and place both thumbs on the crabs belly and break the crab in half. Wash the crab thoroughly of all the intestines and your crab is ready to eat. You can then turn the crab over and remove the top shell and the gills inside. To peel the crabs, start by pulling back and removing the triangle shape piece of shell on the underside of the crab. When cooled completely, you can put your crabs in the fridge and they will keep for a few days if you can wait that long or you can dig in and start the fiddley process of peeling the crabs. Using tongs, place them straight into some icy cold water to cool and stop the cooking process instantly and prevent them from overcooking. When cooked, your crabs will be bright red in colour and ready to take out of the boiling water. Once the water has come back to the boil, reduce the heat and simmer for around 6 minutes for medium sized crabs. Cover and bring the water back to the boil. When you are ready to cook, bring a large pot of salt water to a rapid boil and using tongs, place the crabs, one at a time in the salty water ensuring they are all submerged. There are many ways to cook crabs, but the most popular way is to boil them. You can put the crabs on ice or in the freezer for 20 minutes and this will send them dormant before cooking. It is also handy if you can bring some fresh salt water up with you from the beach when you come in or if not, you will need to add salt to the water for cooking. It is important to keep the crabs alive up to this point and they are best cooked on the same day. After you have had all that fun and excitement of catching your blue swimmer crabs, it is time to cook them up.
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