Crabs are part of the crustacean family and are relatives of shrimp and lobster. They have a thick outer shell that protects their tender insides. Some species such as the blue crab, have a faint hue of blue. They have several pair of legs and two claws in front, which are used for gathering and defense. Their flesh is white or pink and is used for many seafood dishes. Edible species of crab are sold live, raw, fully or partially cooked and frozen. No matter what form they are sold in, preparation is much the same.
Step 1
Thaw frozen crab overnight in the refrigerator or in a sink under running, lukewarm water. Boiling crab frozen is not advised, because it can give the flesh a rubbery, chewy texture..
Step 2
Fill a pot almost to the top, and bring the water to a rapid boil on high heat. Add salt and other spices while the water is heating, if desired. Five tbsp.of salt is sufficient for a 2-lb. crab.
Step 3
Drop the crab headfirst into the pot and boil for 10 to 20 minutes. Larger crab, those weighing about 2 lbs., take about 20 minutes cook through, and the smaller ones will take about 10 minutes. The crab is done when it turns blue to bright reddish orange, depending on the species. The meatier parts of the crab should depress when squeezed between your fingers with little effort and the limbs should snap off easily.
Step 4
Fill a large container with water, and enough ice cubes to chill the water.
Step 5
Pull the crab out of the water with a pair of tongs or a metal colander. Dunk the crab in the cold water for a few seconds to stop the cooking process.
Things You'll Need
- Large container
- Ice cubes
- Tongs or metal colander
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