Cooking a whole crab might seem intimidating, but it’s actually easier than you think! Whether you’re preparing a fresh Dungeness crab, a blue crab, or any other variety, cooking it whole preserves the sweet, delicate flavor and makes for a fun, impressive meal. Let’s dive into how to cook a whole crab step-by-step, with tips on preparation, cooking times, and serving suggestions.
Choosing Your Crab
Before cooking, pick a crab that feels heavy for its size and smells fresh. If buying live, make sure it’s active and lively. Avoid dead crabs that haven’t been cooked, as they may not be safe to eat. If possible, ask your fishmonger to kill the crab for you so you can cook it immediately at home for the freshest taste.
Preparing the Crab for Cooking
Crabs can be feisty, so it’s good practice to make them sleepy before cooking. Place the live crab in a pan of cold water for about 30 minutes. This calms the crab and makes handling easier.
How to Cook a Whole Crab
Boiling Method
- Salt the Water: Bring a large pot of water to a boil and add about 25–30 grams of salt per liter of water. This mimics seawater and seasons the crab as it cooks.
- Cook the Crab: Submerge the crab completely in the boiling water. Cover the pot with a lid and bring the water back to a boil. Once boiling, reduce the heat to a simmer. Cook the crab for about 10–15 minutes per 500 grams of weight. For example, a 1 kg crab will take approximately 20–25 minutes. The crab is done when it turns a bright, deep orange color.
- Cool Down: Remove the crab from the water and let it drain. Allow it to cool completely before handling further. Cooling helps the meat firm up and makes cleaning easier.
Steaming Method
Steaming is a popular alternative that helps retain more flavor and moisture in the crab meat.
- Fill a large pot with about 2 inches of water and add salt.
- Place a steamer basket inside and bring the water to a boil.
- Place the crab in the basket, cover with a lid slightly ajar to allow steam to escape.
- Steam for about 7-8 minutes per pound (roughly 15 minutes for a 2-pound crab).
- Once done, remove the crab and let it cool.
Cleaning and Preparing the Cooked Crab
Once your crab is cooked and cooled, it’s time to get to the good stuff – extracting the meat!
- Remove Legs and Claws: Lay the crab on its back and twist off the claws and legs. Set them aside.
- Separate the Shell: Use your hands to push down on the crab’s back and pull the shell away from the body in one piece.
- Discard Inedible Parts: Remove the feathery gills (sometimes called “dead man’s fingers”) and any internal organs you don’t want to eat.
- Extract Meat: Use a spoon to scoop the brown meat from the shell. Cut the body in half and use a lobster pick or skewer to get the white meat from the cavities. Crack the claws and legs with a mallet or heavy object and carefully remove the meat.
Serving Suggestions
Serve your crab meat with melted butter seasoned with lemon juice and Old Bay seasoning for a classic flavor combo. You can also prepare a cocktail sauce with ketchup and horseradish for dipping. Garnish with fresh dill, parsley, and lemon or lime slices for a beautiful presentation.
Tips for the Best Crab Experience
– Cook crabs fresh and eat soon after cooking for the best flavor.
– Don’t overcook; crab meat can become tough and rubbery if left too long in boiling water.
– Use kitchen tools like crab crackers, picks, and mallets to make meat extraction easier.
– Save the shells to make a flavorful seafood stock!
Cooking a whole crab is a rewarding experience that brings a taste of the sea right to your table. With just a little practice, you’ll be impressing friends and family with perfectly cooked crab every time.
Enjoy your delicious crab feast!