Recipe For Steamed Crabs

Steamed Blue Crabs Recipe NYT Cooking

WEBStep 2. Put a layer of crabs on the rack in the pot. Sprinkle with a generous amount of seasoning, then repeat with another layer, and another, until …

Rating: 4/5(104)

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Old Bay Steamed Crabs Carolyn's Cooking

WEBSep 12, 2016 · Cover the pot and steam the crabs for about 30 minutes or until crabs are bright red. When the crabs are almost done, heat some …

1. In a tall steamer pot, combine the water, vinegar and Old Bay seasoning and bring to a boil.
2. Place the steamer basket in the pot, making sure it doesn't touch the liquid below.
3. Carefully add the crabs to the steamer basket, layering with more Old Bay seasoning as you go.
4. Cover the pot and steam the crabs for about 30 minutes or until crabs are bright red.

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How to Steam Crab: A Simple, Delicious Recipe wikiHow

WEBMar 18, 2024 · To steam crab, you'll need a tall high-walled pot with a steaming rack or separator on top of the pot so the crabs don’t touch the liquid. Pour 2 cups of water and …

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1. Keep the crabs chilled. Crabs can be steamed alive or frozen (the latter are usually crab legs). However, if possible, live crabs taste better after steaming. If you're not immediately cooking the crabs, you will want to keep them cold, whether they are alive or frozen. You can use a cooler full of ice or you can use cold packs.Keep the crabs chilled right until the second you steam the crabs. If you're cooking live crabs, you could put them in an ice chest. You could also cover the live crabs with a salt-water soaked towel or burlap and put ice on top of the covering. You don't want to store crabs in water because they could die from lack of oxygen.
2. Clean the crabs before or after steaming them. If you are handling live crabs (such as Dungeness and Red Rock crabs), you should clean the crabs before or after cooking them. Cooks do this either way. Remove the crabs' aprons (their abdomen) by pulling off the shell flaps on the crabs' bellies. This is the triangular shell piece positioned at the crab's tail. You can use your hands to break this off or use a knife tip to do so. Remove the crabs' backs (called the carapace) by sticking your thumb into the hole left from removing the crabs' abdomens. Lift up firmly, and the shells should detach from the crab body with guts attached. Take off the leafy, spongy gills from both sides of the crabs, and throw them away.
3. Rinse the crabs with water before you steam them. You can steam many kinds of crab, although the cooking times will vary. Be careful to use separate plates for raw crabs and cooked crabs to avoid cross-contamination. You will want to rinse out the green-brown guts from the crabs. Break off the mouth parts on either side of the crabs, and throw them away. Then, turn the crabs upside down. Gripping the crabs on both sides, place your thumbs underneath along the back midpoint. Crack the crabs along their centers by pulling down with the hands while pushing up with the thumbs. It's also possible to do this process in reverse and cook the crabs and then clean them using the same process.
4. Defrost frozen crab legs. You can either steam live crabs or you can steam frozen crab legs that you buy at the store. You will simply need to reheat frozen crab legs. It's a simpler process. One serving of frozen crab legs is usually between 8 ounces and 1 pound (225-450 g). To defrost frozen crab legs, put them in the refrigerator for about 8 hours. You don't want to leave them in the refrigerator for more than 2 days without cooking them, though. You'll want to put the crab legs in a watertight container so the legs drain while they are defrosting without creating a mess in your refrigerator.

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