Blue crab recipes full#

Spider crabs - popular in France and Spain, this sweet-flavoured crab has no large claws and, indeed, resembles a big spider. It is popular along the Pacific seaboard of the United States Add 1 tablespoon of salt and 24 tablespoons of Old Bay Seasoning to flavor the water.

Blue crab recipes full#

The meat in the shell, notably different for its pale greyish-green colour, also has a great flavour. To boil the crabs, follow these instructions: Fill your pot about 2/3 full with water and bring to a boil. The Blue crab is popular along the Eastern seaboard of the United States.ĭungeness crab - this can reach up to 20cm/8in and has plenty of delicious white, dense sweet meat. When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried for eating whole. It reaches 20-25cm/8-10in across and has heavy front claws with almost-black pincers, a rusty-red or brown shell, and red hairy legs mottled with white.Ītlantic Blue crab - this crab has a blue-brown shell and can grow to 20cm/8in, but is usually sold smaller. If buying cooked crabmeat, it’s much easier to buy it already out of its shell.Įuropean Brown crab - popular all over Europe, this crab is available all year round. Many people choose to use the meat as part of a prepared dish or recipe.

Keep the pot over high heat until the water starts to boil, then turn it down to medium heat. You can buy a crab live and boil it yourself alternatively, ask your fishmonger to kill it for you, or buy it ready-cooked. Dislocate the large front claws from the main body by moving them back towards the top shell of the crab, away from the belly. Yes, both fresh and pasteurized crab meat has been fully cooked and is ready to eat. Boiling Crabs Fill a large pot two-thirds full of water and add at least 1 tablespoon of salt to add flavor. Fresh crabs should feel heavy for their size.