HOW TO COOK BLUE CRABS
Blue crabs are common shellfish in the Atlantic Ocean named for their bright colors and are a popular coastal food. Crabs can be steamed, boiled, or baked whole either fresh or frozen to make a delicious meal. Impress your friends and...
Provided by wikiHow
Categories Crab
Number Of Ingredients 3
Steps:
- Fill the bottom of a steamer pot with water, salt, and other seasonings. Fill your steamer pot with 4 cups (950 ml) of water so it's surface is below where the rack sits. Stir in ½ cup (54 g) of seafood seasoning, 1 tablespoon (17 g) of salt, and whatever other spices you want to include with your crab. You can find steamer pots online or in specialty kitchenware stores. Try mixing other liquids into the water, such as lemon juice, light beer, or vinegar, to add more flavor.
- Put the rack inside the pot and bring the liquid to a rolling boil. Set the steamer rack on the lip inside the pot. Put the steamer pot onto your stove over high heat. Reduce your stove to medium heat once the water starts boiling. If the water level is above the rack, drain some of the liquid. If your steamer pot has a basket instead of a rack, set the basket inside so it's above the water.
- Set a layer of whole crabs on the rack and season them. Grab the crabs with a pair of tongs to transfer them into your steamer pot. Create a single layer of crabs before sprinkling each with 1 tablespoon (7 g) of extra seasoning. If you need to make more crabs, continue layering them on top of one another and seasoning them. Once you have all of your crabs in the steamer, put the lid on so they can cook. You can use either fresh or frozen blue crabs. Make sure frozen crabs are completely thawed before you cook them. You do not need to kill them or clean them beforehand.
- Cook the crabs for about 20 minutes or until they're bright orange. Leave your steamer over medium heat for at least 20 minutes. Remove the lid and check the color of the crabs' shells. The shell should change from a dark blue to a bright red or orange. Another way to check if the crabs are finished cooking is if the bottom of their bellies start to pop out and away from their body.Tip: Having more crabs in your steamer pot can affect the cooking time. If they aren't finished after the first 20 minutes have passed, check on your crabs every 5 minutes after to see if they're ready.
- Remove the crabs from the pot and serve them hot. Grab your crabs with a pair of tongs and set them on a clean baking sheet. Let the crabs cool for 5 minutes so they're easier to handle. Break apart the shell so you can eat the meat inside. Wear a bib or tuck a napkin into your shirt so you don't spill crab on yourself. Cooked crab lasts in the fridge for 3-5 days or in the freezer for up to 3 months.
BLUE CRABS STEAMED MARYLAND STYLE
Make and share this Blue Crabs Steamed Maryland Style recipe from Food.com.
Provided by Chef Dude
Categories Crab
Time 2h30m
Yield 80-100 Crabs, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Also need 1 Large Pot with a raised rack at least 2-4 inches.
- Over high heat in a large crab pot with a raised rack bring equal ammounts of Cider Vinegar and water or beer to a boil.
- (The total ammount should be just below the raised rack about 2-3 cups of each Vinegar and water or Beer.) Mix equal ammounts of"Old Bay" seasoning and"Kosher" Salt (About 2 cups of each to start) Add 4-6 LIVE JUMBO male crabs for each layer and add the combined "seasoning" on top of the crabs.
- Continue with Crabs and a layer of seasoning until at least 12- 14 crabs are in the pot, cover and steam 25- 30 minutes.
- with the lid on!
- (Chop off anyones hand that tries to lift the lid too soon!) When done use tongs to lift out steamed crabs to a table covered with newspapers or brown paper.
- Repeat until all Crabs are Steamed, changing the vinegar and water and adding new "seasoning" to each new batch.
- Serve at once with extra "seasoning" and "crab mallets" to break open claws.
- Or store in brown paper bags in the fridge until needed 4-5 days (NO LONGER!!!).
STEAMED BLUE CRABS
Atlantic Ocean Blue Crabs, steamed over a boil of Old Bay® seasoning and beer. Show your friends you have that certain craboir faire with this one.
Provided by Steve A
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
- Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
- Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
- Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 8.3 g, Cholesterol 98.3 mg, Fat 2.5 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 0.3 g, Sodium 3548.2 mg, Sugar 0.3 g
MARYLAND CRAB FEAST RECIPE
Maryland blue crabs are easy to cook, and easy to eat (once you learn how). These basic instructions will help you get your crabs on the table. Just make sure to start with live blue crabs, still frisky enough to try to bite you-anything less vigorous should be avoided.
Provided by Daniel Gritzer
Categories Quick and Easy
Time 30m
Yield Depends on the number of crabs
Number Of Ingredients 5
Steps:
- Add enough beer to the largest pot you own to reach a depth of roughly 1 inch. Pour in a generous splash of vinegar. The exact quantity isn't important; just give it a good little glug. (Note: You can also just use water to steam the crabs, if you want. The flavor difference will be subtle.)
- Set over high heat and bring to a boil. Cover pot and cook for 15 minutes. Check the crabs: They should be bright red and piping-hot when done. If they're not, cook for an additional 5 to 15 minutes, until crabs are bright red and no traces of blue remain.
- Remove crabs and repeat with any remaining crabs. Serve with distilled vinegar and drawn butter on newspaper-covered tables. Sides like corn on the cob , cornbread , and coleslaw are commonly served alongside.
OLD BAY STEAMED BLUE CRABS
This is where it all began for OLD BAY® Seasoning six decades ago. Maine has its lobsters, California has its wines and Louisiana has its hot sauces. In Maryland, the pride and joy of the Chesapeake Bay coastline is the prized blue crab. Steaming crabs is a social event - a celebration of family and friends, where everybody gets a little messy and has a lot of fun. And OLD BAY is there for every gathering, like a good friend. Blue crabs are it's raison d'être (ask your French philosopher friends), and the two just go together as if they were made for each other (they were, actually).
Provided by Old Bay
Categories Entrees,
Yield 4
Number Of Ingredients 4
Steps:
- In a pot with a raised rack (minimum of 2 inches high) add equal quantities of water and vinegar to just below level of rack. Bring to a boil.
- Carefully layer crabs on rack; sprinkle each layer with OLD BAY. Cover and steam 20 to 30 minutes depending on size of crabs or until crabs turn red.
STEAMED MARYLAND BLUE CRABS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 2
Steps:
- In a large hotel steaming pan, add water and bring to a boil. Add crabs in one layer. Cover crabs with the seasoning, about 1/4-inch thick. Let steam for 20 minutes.
STEAMED MARYLAND BLUE CRABS FOR 14
Steps:
- Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions. First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the "lump" meat from the body is prized most. Next, turn the crab on its back. You will see an elongated part of the shell that looks like a "T." Some call it the key, even though it doesn't look very much like one. The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half. When you do this, you will most likely now see a good amount of white, fleshy "lump" crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy. Other helpful hints: Don't wear your Sunday best. If it tastes good, you can eat it. Plates and cutlery are unnecessary; the brown paper is a communal plate. Bibs are for babies. When finished, steamed hand towels are very welcome. The easiest way to dispose of the mess is to roll up the brown paper with all the shells, etc. on it -- taking care to "rescue" knives, bowls, etc. first -- and discard in outdoor trash can. The garbage may attract animals, so be sure to keep the lid on tight. Note: Leftover crabs are excellent cold, served with a mayonnaise based dipping sauce. Cooked crabs will keep in refrigerator for a few days.
- Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.
MARYLAND STEAMED CRABS RECIPE - (4.7/5)
Provided by Lsweetnell
Number Of Ingredients 8
Steps:
- For Steaming The Crabs: You will need a large pot with a raised rack to keep the crabs out of the water mixture. I have been known to use wadded-up foil. Add the water and/or Beer and vinegar to the pot and bring to a boil. The depth of the water mixture could vary due to pot size. You may not be able to cook all the crabs at once. While boiling watch the level of water in your pot making sure not to boil dry. If you run low remember its equal parts beer and/or water to vinegar. Carefully layer the crabs in the pot grab from behind. Between each layer of crabs season with the spice mixture you have made. Steam blue crabs for 20 minutes until done If crabs are extremely large maybe longer, but no longer than 30 minutes. Allow to rest until the crabs have cooled some and are safe to crack and enjoy. Ensure you have someone around that knows how to clean a crab and can show you how to do that.
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- Mix enough water and beer in the pot of the steamer to get a rolling boil as per the manufacturers directions for your steamer.
- Arrange the crabs in a single layer in the steamer pot and sprinkle with a thick coating of Old Bay. Arrange another layer over top and repeat.
- Place the steam pot over the boiling water and cover the lid tightly. You will be working in batches, so don't try to fit them all in.
- Steam the crabs until cooked through, checking after 15 to 20 minutes to see how things are going. Depending on how big your pot is, how many crabs you packed in there will determine how long the steaming takes. The crabs will have turned a beautiful bright red color when done.
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- Place a steamer rack inside the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope.
- Then make a figure eight out of the foil rope and set it in the pot.) Bring the liquid to a boil over medium-high heat.
- Using tongs, carefully place 3 crabs on the rack in an even layer belly-side down and sprinkle with 1 tablespoon of the Old Bay.
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- Rinse the blue crab with cold running water. If the surface is dirty, use a brush to brush the body and rinse well.
- To kill the crab before steaming, stick a chopsticks or a chef's knife at the back, in the middle of the crab.
- In a pot with a raised rack (minimum of 2 inches high) add equal quantities of water and vinegar to just below level of rack. Bring to a boil.
- Carefully layer crabs on the rack. Sprinkle each layer with Old Bay Seasoning. Cover and steam for 20 to 30 minutes (depending on the size of the crabs) until the shell turn orange.
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