Bringing home a whole crab from the store is an exciting prospect. It promises a delicious, fresh meal, but it can also be a little intimidating if you’ve never cooked one before. Fear not! This comprehensive guide will walk you through everything you need to know, from selecting the perfect crab to enjoying its succulent meat.
Choosing Your Crab: Freshness is Key
The first step to a successful crab feast is selecting a good crab. There are different types of crabs you might find at the store, each with its own unique flavor and texture. Dungeness crab, blue crab, and snow crab are among the most popular.
When choosing a crab, look for a few key indicators of freshness. Live crabs are always the best option, as you know they haven’t been sitting around. If you’re buying live, make sure the crab is active and moves its legs when touched. It should also feel heavy for its size, which indicates plenty of meat inside.
If live crabs aren’t available, look for freshly cooked crabs. The shell should be bright and clean, and the crab shouldn’t have a strong, fishy odor. Avoid crabs that have a dull color, a strong smell, or feel light. These are signs that the crab might not be fresh.
Consider the size of the crab as well. Larger crabs generally have more meat, but they can also be more expensive. Determine what size best fits your needs and budget. A good rule of thumb is to estimate about one crab per person for a main course.
Preparing Your Crab: Cleaning and Handling
Once you’ve selected your crab, it’s time to prepare it for cooking. This involves cleaning the crab and, if you’re dealing with a live crab, dispatching it humanely.
Cleaning Live Crabs
Handling live crabs requires caution. They have strong claws that can deliver a painful pinch. Wear thick gloves to protect your hands.
The most humane way to dispatch a live crab is to place it in the freezer for about 15-20 minutes. This will slow down its metabolism and make it less sensitive. Alternatively, you can quickly pierce the crab between its eyes with a sharp knife.
After dispatching the crab, it’s time to clean it. Start by rinsing the crab under cold running water. Use a stiff brush to scrub away any dirt or debris from the shell.
To clean the inside of the crab, lift the flap on the underside of the crab (the “apron”). This is smaller and triangular in males and larger and rounded in females. Pull off the apron and discard it.
Next, remove the gills, which are located on either side of the crab’s body. These are feathery and inedible. You can pull them off with your fingers or use a knife.
Finally, rinse the crab thoroughly again to remove any remaining debris. Your crab is now ready to be cooked.
Cleaning Cooked Crabs
If you’re working with a pre-cooked crab, the cleaning process is much simpler. You can skip the dispatching step, of course.
Simply rinse the crab under cold running water to remove any loose debris. You can then proceed with removing the apron and gills as described above. Some people prefer to leave the tomalley (the yellow-green substance inside the crab) in, as it’s considered a delicacy by some. However, it’s generally recommended to remove it, as it can contain toxins.
Cooking Methods: Steaming, Boiling, and Baking
There are several different ways to cook a whole crab, each with its own advantages and disadvantages. Steaming, boiling, and baking are the most common methods.
Steaming Crab
Steaming is a popular method for cooking crab because it helps to retain the crab’s natural moisture and flavor.
To steam a crab, you’ll need a large pot with a steamer basket. Fill the pot with about an inch or two of water. You can add seasonings to the water, such as Old Bay seasoning, salt, and pepper, to enhance the flavor of the crab.
Bring the water to a boil, then place the crab in the steamer basket. Make sure the crab is arranged so that it doesn’t block the steam from circulating.
Cover the pot and steam the crab for 15-20 minutes, or until the shell turns bright red and the meat is cooked through. The exact cooking time will depend on the size of the crab. A good indicator is to check if the legs pull out easily.
Once the crab is cooked, remove it from the pot and let it cool slightly before handling.
Boiling Crab
Boiling is another common method for cooking crab. It’s a quick and easy way to cook a large number of crabs at once.
To boil a crab, you’ll need a large pot filled with enough water to completely submerge the crab. Add plenty of salt to the water, as well as any other seasonings you like. Old Bay, crab boil seasoning, and lemon slices are all popular choices.
Bring the water to a rolling boil, then carefully add the crab to the pot. Make sure the water returns to a boil quickly after adding the crab.
Boil the crab for 10-15 minutes, or until the shell turns bright red and the meat is cooked through. Again, the exact cooking time will depend on the size of the crab.
Remove the crab from the pot and let it cool slightly before handling. Be careful, as the crab will be very hot.
Baking Crab
Baking is a less common method for cooking whole crab, but it can be a good option if you want to add extra flavor to the crab.
To bake a crab, preheat your oven to 375°F (190°C).
Place the crab in a baking dish and drizzle it with olive oil or melted butter. You can also add seasonings such as garlic powder, paprika, and lemon juice.
Bake the crab for 20-25 minutes, or until the shell turns bright red and the meat is cooked through.
Remove the crab from the oven and let it cool slightly before handling.
Cracking and Eating Your Crab: A Step-by-Step Guide
Once your crab is cooked, it’s time for the best part: cracking and eating it! This can be a little messy, but it’s well worth the effort.
You’ll need a few tools to make the process easier, including a crab mallet, a small knife or seafood fork, and a bib to protect your clothing.
Removing the Claws and Legs
Start by removing the claws and legs from the crab’s body. Twist them off at the joints.
Use the crab mallet to crack the shells of the claws and legs. Be careful not to crush the meat inside.
Use the small knife or seafood fork to extract the meat from the claws and legs.
Separating the Body
Turn the crab over and hold it firmly. Use both hands to pull the top shell away from the body. This may require some force.
Once the top shell is removed, you’ll see the body cavity filled with meat and organs. Remove any remaining gills or inedible parts.
Dividing the Body Sections
Use your hands or a knife to divide the body into sections. Each section will contain clusters of crab meat.
Use the small knife or seafood fork to extract the meat from each section.
Enjoying Your Crab
Now it’s time to enjoy your hard work! Dip the crab meat in melted butter, cocktail sauce, or any other dipping sauce you like. Savor the sweet, delicate flavor of the crab.
Don’t be afraid to get messy! Eating crab is a hands-on experience. Just be sure to have plenty of napkins on hand.
Tips for Success: Ensuring a Perfect Crab Feast
To ensure a perfect crab feast, keep these tips in mind:
- Buy fresh crabs: As mentioned earlier, freshness is key. Choose live or freshly cooked crabs for the best flavor and texture.
- Don’t overcook the crab: Overcooked crab meat can be tough and dry. Cook the crab just until the shell turns bright red and the meat is cooked through.
- Season the cooking water: Adding seasonings to the water when steaming or boiling crab will enhance the flavor of the crab meat.
- Use the right tools: A crab mallet and a small knife or seafood fork will make cracking and eating the crab much easier.
- Don’t be afraid to experiment: Try different cooking methods and seasonings to find your favorite way to cook crab.
- Have fun! Eating crab is a social activity. Gather your friends and family and enjoy the experience.
Storing Leftover Crab: Keeping it Fresh
If you have any leftover crab meat, it’s important to store it properly to prevent spoilage.
Store cooked crab meat in an airtight container in the refrigerator. It will keep for up to 2-3 days.
You can also freeze cooked crab meat, but the texture may change slightly. To freeze crab meat, wrap it tightly in plastic wrap or freezer paper, then place it in a freezer bag. It will keep in the freezer for up to 2-3 months.
When thawing frozen crab meat, thaw it in the refrigerator overnight.
Conclusion: Enjoying the Fruits (and Crabs!) of Your Labor
Cooking a whole crab from the store might seem daunting at first, but with a little knowledge and practice, it’s a rewarding experience. By following these tips and techniques, you can enjoy a delicious and memorable crab feast with your friends and family. Remember to choose fresh crabs, cook them properly, and have fun cracking and eating them. Happy crabbing!
What kind of crab should I buy for cooking whole?
When buying crab to cook whole, Dungeness crab is a popular and widely available option, especially on the West Coast. Snow crab and king crab are also good choices, though they are typically sold already cooked and just require reheating. Consider the size of your pot and the number of people you are serving when making your selection. Look for crabs that are lively (if buying live), heavy for their size, and have all their limbs intact.
Ensure the crabs are fresh by checking for a briny, ocean-like smell, rather than a fishy or ammonia odor. If buying live crabs, they should react when touched. Avoid crabs that appear sluggish or have a dull, lifeless shell. For pre-cooked crabs, check the “sell by” or “use by” date to guarantee freshness.
How do I humanely kill a live crab before cooking?
The most humane method is to quickly dispatch the crab before cooking. Place the crab on a cutting board, belly-up. Locate the small flap on the underside of the crab (the “apron”). Using a sharp, heavy knife or cleaver, quickly pierce through the center of the apron towards the head, effectively severing the nerve center.
Alternatively, you can place the live crab in the freezer for about two hours. This will cause the crab to slowly become insensible due to the cold, before it succumbs to the cold temperature. While this is a slower method than spiking, it is considered a more humane option by some. Remember, handling live crabs requires caution to avoid being pinched.
What is the best way to clean a whole crab before cooking?
Before cooking, thoroughly rinse the crab under cold running water. Use a stiff brush to scrub the shell, legs, and underside to remove any dirt, debris, or barnacles. This step ensures a cleaner tasting crab.
After rinsing, if you’ve chosen to cook a live crab and dispatched it, you can remove the gills (the feathery structures inside the shell). To do this, lift the carapace (the top shell) and pull it away from the body. Then, scrape out the gills and the “dead man’s fingers” (the spongy substance near the gills). Rinse the body cavity again to remove any remaining debris.
What are the best cooking methods for a whole crab?
Steaming and boiling are the two most popular methods for cooking whole crabs. Steaming preserves more of the crab’s flavor and results in a slightly more tender texture. Boiling is faster and allows for the addition of seasonings to the cooking water, infusing the crab with flavor.
For steaming, place the crab on a steaming rack in a pot with a few inches of boiling water. For boiling, submerge the crab completely in seasoned boiling water. The cooking time depends on the size of the crab, but generally, it takes about 15-20 minutes for a 2-pound crab. The crab is done when the shell turns bright red and the meat is opaque.
What seasonings should I use when cooking a whole crab?
For steaming, you can add aromatic vegetables and herbs to the steaming water, such as bay leaves, lemon wedges, garlic cloves, and Old Bay seasoning. These will subtly infuse the crab with flavor during the steaming process.
When boiling, create a flavorful broth with ingredients like Old Bay seasoning, salt, pepper, celery stalks, onions, garlic, lemon halves, and bay leaves. Some people also add vinegar or beer to the boiling water to enhance the flavor. Experiment with different combinations to find your preferred taste.
How do I know when the crab is fully cooked?
A fully cooked crab will have a vibrant red shell. The legs should easily detach from the body. A key indicator is the internal temperature; the meat should reach 165°F (74°C). Insert a thermometer into the thickest part of the body to check.
Another way to check for doneness is to gently pull a leg from the crab. If the meat pulls away easily from the shell and is opaque throughout, the crab is cooked. If the meat is still translucent or difficult to remove, continue cooking for a few more minutes and recheck.
How do I properly crack and clean a cooked crab for eating?
Start by removing the legs and claws by twisting them off the body. Use a nutcracker or crab cracker to crack open the shells of the legs and claws to access the meat inside. For the body, flip the crab over and use your thumbs to push up and separate the carapace (top shell) from the body.
Remove the gills (“dead man’s fingers”) and any remaining organs from the body cavity. Rinse the body cavity to remove any residual debris. Now you can break the body into sections and extract the meat from the various compartments. Use a small fork or pick to help dislodge the meat from the crevices.