Yummie... How to cook crab
1. Keep live crabs loosely covered
in the refrigerator up to 12 hours. Grasp crabs carefully from the rear
end, between the
legs, and put in a pan to make sure
they fit, with 3 to 4 inches of clearance below pan rim. Remove crabs
and fill pan with
enough water to cover crabs by 2 to 3
inches. Cover pan and bring water to a boil over high heat.
2. One at a time, grasp crabs as
described above and plunge them headfirst into the boiling water; if you
have too much water,
ladle out excess and discard. Cover
pan and start timing. When water resumes boiling, reduce heat to a
simmer. Cook 1 1/2-
to 2 1/2-pound crabs 15 minutes,
3-pound crabs about 20 minutes.
3. Drain crabs; to be able to handle quickly, rinse briefly with cool water.
How to clean, crack, and shell crab
1. Pull off and discard triangular flap from belly side.
2. Turn crab belly side down;
pulling from the rear end, lift off back shell. Drain and discard liquid
from shell. If desired,
scoop soft, golden crab butter and
white crab fat from shell into a small bowl to eat by the spoonful with
crab or to stir
into a dipping sauce. If using back
shell for garnish, break bony section (mouth) from front end of shell
and discard. Rinse
shell well and drain.
3. On the body section, pull off and
discard reddish membrane that covers the center (if it hasn't come off
with the back)
and any loose pieces. Scoop out any
remaining golden butter and add to bowl. Pull off and discard long,
spongy gills from
sides of body. Rinse body well with
cool water.
4. Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a
knife, cut the body into quarters.
5. Break apart legs and claws; using
your fingers, a small fork, a pick, or a crab leg tip, remove meat.
Pull body sections
apart and dig out pockets of meat.
Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back
shell) yields 7 1/2
to 8 ounces (1 1/3 to 1 1/2 cups) of
meat; heavier crabs do not always have more meat.
(source:
sunset)