Cook Blue Claw Crabs
Whether you call them blue claws, Maryland crabs, or even Calisthenics Sapidus, this is a delicacy that generations have built summer memories upon. There are 50 different ways to prepare them, but this is a sure fire way to save you time from expensive experimentation
Contents
Steps
Pot or steamer
- Place 5 cups water* in a large stock pot, steamer, or turkey fryer. *(note: many variations exist using water, beer, and even vinegar...see the Tips below for a sample variation)
- Turn the heat source and cover pot. Ultimately, you want a constant steam. This may happen quite fast. Allow water to come to a boil.
- Season crabs to taste (using Old Bay for example), and layer them in steamer basket, or directly into the pot, and recover pot.
- Look for crabs to turn a bright orange/red color. Depending on the size of the pot and how many crabs you placed within it, steaming times will indeed vary. Plan on 15 minutes at least.
On the grill
- Clean the raw crab.
- Press a piece of tomato, some fresh garlic and some fresh or dried oregano in the body cavity.
- Place the dressed crab on hot grill. Put it shell side down.
- Cook until done. This should take about 4 minutes.
- Serve hot. Leave the ingredients inside the crab.
Tips
- For easier handling of crabs, consider putting them in ice 20 minutes before you are to cook them. The crabs will become very dormant. This will aid you with seasoning and layering. This is also said to be a way to keep the claws from falling off the crab when you steam them.
- People have various, but firm, beliefs on what should be used to steam crabs. Try 2 cups water, 2 cups beer (any), and 1 cup white vinegar. Some say vinegar helps the meat come out easier.
- Only cook live crabs.
- People have firm believes on if one should clean a crab (remove the shell and lungs) before being cooked. If you clean your crabs first, you WILL NOT need 15 minutes to steam the crabs. Shorten that time in half and check frequently.
- vinegar(4), ginger(2), sugar(1) make good seasoning for crab.
- For seasoning, some people use Old Bay, J.O. brand, and even salt and pepper.
Warnings
- Between under-cooking and over-cooking, better to take the later. Under-cooked crabs will be 'mushy'.
- Although the mustard (green stuff inside the crab) is considered a delicacy, it may contain contaminants. It is probably best to avoid consumption of the mustard unless you are absolutely sure the crabs were caught in an area free of pollutants.
Things You'll Need
- Tongs
- Steamer Pot / Large Pot
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