All crabs are cooked in plentiful water, normally salted, on mid temperature and covered with a lid. The smallest crabs are cooked for about 7 minutes. Average sized crabs are cooked from 10 to 15 minutes while the big ones are cooked for about 30 to 40 minutes. Crabs should be kept in sea water until the water used for cooking boils.
List of ingredients
If you wish to cook crabs, you will need: crabs (obviously), bay leaf, pepper, clove, sea salt, some garlic and a lemon.
Preparing the crabs before cooking
Set your crabs on a flat surface with their bellies facing upwards. Using a knife, open the crab’s shell, clean out the mucus and take off their claws. Using them pull out the crab meat. Put the crabs in cold water.
The art of cooking crabs
Pour water into a large pot and put it on the heater. Insert bay leaf, pepper, clove and sea salt into the water. Clean the garlic and put it into the water. Cut the lemon in half and squeeze out the juice into the water.
As soon as the water starts to boil, put the crabs into it and cook them accordingly to their size. You can serve the crabs whole, with their shell, or you can serve just the crab meat. Leave them in cold water for 5 minutes and they are ready!
Crabs must be alive before cooking; otherwise, there could be a huge risk of food poisoning. Cooked crabs acquire a rich, vivid red color. If they are overcooked, they’ll will be kind of “gummy”, not tasty at all.
For the cooking, you need to use sea water or you can dilute some salt in regular water (for 1 liter goes 1 tablespoon of salt). After cooking, you need to rip out their tails and leave them for a while in the boiled water, so that the unnecessary things leave their bodies.
Cool them off well and try to keep their juices intact. The age of the crab can be determined by cutting through the shell – the younger the crab, the harder it is to open its shell. Serve them with lemon, vegetables and beer for the complete pleasure.
Always choose the most active, alive crabs.
You store them alive, inside a refrigerator – in the vegetables section. They mustn’t remain longer than 3 days in the fridge. Frozen crab meat can be stored up to 1 year. Cooked crab meat can be stored for 24 hours in the fridge; it expires after that period.