Finding Ways To Keep Up With Seafood

Seafood Cooking Tips – Crabs

Today it’s about crab meat.
As today we will be talking about crabs, salt-water crabs to be more specific, salt water crabs have larger pincers and many people would often consider salt-water crab meat is much more succulent than the lobster. Always buy live crabs as it ensures that they are fresh, keeping them in the fridge wrapped in paper or a damp cloth will make them last for about a day. Make sure to keep your crabs enclosed so that they won’t get away when you open the door, watch out for their pincers as those can get a pretty painful bite, ouch!

Crab meat is jam packed with essential nutrients such as iron, zinc, selenium, and B vitamins, that will help keep our bodies healthy.

First tip, cooking the crab simple and easy. Just because it’s simple, doesn’t mean it’s boring, this way of cooking crab may be plain but its well worth 30 minutes of good eating and can easily sate any appetite for some delicious crab. For this you will require a male crab of about 1 kilogram, male crabs are great as their pincers are larger and come with more meat. Just drop them in a pot of boiling water and add salt to taste. Drop the lid and let the crab simmer in the boiling water for about 20mins for 1 kg of grab and subsequently 10mins per kilogram afterwards. Take off the lid to let it cool for a bit and then serve.

Second tip is serving crab in the traditional way. This is a very oldschool way of cooking crab, the Dressed Crab. Same as before, cook and clean the crab. Take out the brown crab meat from the shell and the white meat from its claws. You take the shell of the crab and remove the sides with a pair of pliers so that you will end up with a bowl made out of its shell where you can place the meat.
Take the brown meat and place equal amounts of it at both ends of the oval shaped shell bowl and the white meat on the middle. The more time you spend on doing this, the more attractive your dish will be. Have a hardboiled egg ready, peel the egg and finely chop it. Sprinkle the chopped egg to separate the white and brown meat. Add in some finely chopped parsley. Serve with a side of salad and bread.

Tip number 3, spicy crab claws. For this, you will need as many cooked crab claws as you can buy. The bottom of the shell needs to be removed to make it easier to eat as it will be coated in spicy sauce. All you need now is the sauce which is made out of Thai fish sauce, rice wine, chopped garlic, chopped lemon grass, chopped chilies, and some sesame oil

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