It is physically inactive and no longer feels any sensation. Don’t leave it longer or it will eventually freeze and die, which degrades the flesh and defeats the purpose of buying live crab!Įnsure that the eyes and limbs are no longer moving, it’s not bubbling around the mouth (breathing) and the legs hang limp.Īt this stage, the crab will still be alive but is in a numbed, coma-like state of torpor. This takes about 1 hour for a 1.5kg / 3lb crab. Place the live crab in the freezer until it completely stops moving but before the crab starts to freeze.
Cleaned blue crab how to#
This is the method I use, covered below.Ģ.2 How to dispatch a crab by freezing it When done correctly, this kills the crab immediately.įreezing – The cold of a freezer puts the crab in a physically depressed, coma-like state so it feels nothing when you butcher it. There’s one near the eyes and another near the tail. Spiking – This involves stabbing a knife or other sharp object into the brain and nerve centres of the crab. There are a couple of ways to humanely kill a crab for consumption: Doing it in a humane way will ensure the creature does not suffer. The coolness of the fridge will subdue the crab, keeping it alive but in a physically depressed state.įreezing and then thawing a live crab isn’t recommended – it defeats the whole purpose of a live crab! There’s also a noticeable loss of flavour and juice.ĭispatching a live crab is an unfortunate but necessary business. If you need to store it overnight, place the live crab in the fridge. If you’re cooking the crab the same day, simply leave it in a box or bucket in the open air. If you’re still nervous about handling them while alive – and I don’t blame you – use sturdy tongs! 1.2 Storing a crabįor the juiciest, freshest and most flavourful crab, keep it alive until just before cooking. Even so, always hold it from behind or by the top shell to keep your fingers clear of those nippers. The claws of large live crabs are strong and dangerous, so crabs will always come with their claws tied. Nothing beats the fresh, sweet juiciness of a live crab! Here in Sydney, live crabs can be bought at the Sydney Fish Markets and some of the better, larger seafood shops. Buying and storing a live crab 1.1 Buying a crab It’s a secret ingredient in Singapore Chilli Crab that gives the sauce a massive savoury boost!ġ.
Cleaned blue crab full#
It’s actually the liver and pancreas of the crab, and this stuff is crab gold! It is packed full of crab flavour and, no self respecting foodie would ever create a crab recipe that doesn’t make use of it.
Cleaned blue crab plus#
Once the crab is cut up, you will end up with:Ĭrab juice plus tomalleywhich is also affectionately known as “crab mustard”. Trust me, you’ve got this! After cleaning and cutting a crab I’m going to walk you through step by step how to clean and prepare a whole crab, then show you how to make one of the most iconic crab dishes in the world, Singapore Chilli Crab! Mud Crab claw being dipped into Singapore Chilli Crab sauceĪ whole crab – especially a live one – is not the sort of thing I cook with every day! So if your reaction to a crab is something like mine below, you’re in the right place.This accompanies the Singapore Chilli Crab I published today, arguably one of the BEST crab recipes in the world! I’m using a mud crab but the same process applies to any large crabs. Drain the water and pour the seafood on to a table with newspaper.This is a visual tutorial explaining how to clean and cut a whole crab.Total cook was 45 minutes after the boil started. After 10 minutes add 2 sticks of butter and let sit another 10 minutes.Place the lid back on the cooker (no heat). Boil for another 10 minutes, then turn off the heat and add the shrimp, crab legs, corn.Boil for 10 minutes, then add the crabs.For this cook, it took 35 total minutes to get to a boil. Place the lid back on the pot and bring to a boil. Squeeze the juice from the lemons and add them to the water. Heat for 15 to 20 minutes and add the red potatoes and garlic.Add ½ of the Slap Ya Mam (1 lb) seafood boil, Zatarain’s shrimp and crab boil concentrate and Louisiana Crawfish, Crab and Shrimp Boil seasoning to the pot.Place each crab in a cooler of ice until they are all clean. Clean the crabs by removing the top shell, “face”, privates, lungs and guts.Place the blue crabs in a cooler of cold water and ice to immobilize them.3 boxes Louisiana Crawfish, Crab and Shrimp boil seasoning in the perforated bag.3 bottles Zatarain’s crab boil concentrate.8 oz (1/2 of a bag) of Slap Ya Mama Cajun Seafood Boil.8-10 red potatoes, cut in half or quartered.We'll bring on some fresh Mayport shrimp, Andouille sausage, corn on the cob and snow crabs! Of course, we're not stopping with just the fresh, Florida blue crabs.
Today, we're doing a Blue Crab Boil with Cajun Seasoning. Seafood Recipes Cajun Blue Crab Boil in the Bayou Classic
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