The old Crab meat.
Today we will be talking about crabs, but to be more specific, we will be talking about the salt-water variety, these crabs usually have larger pincers, people often consider the meat of salt-water crabs to be more succulent than that of the lobster. You should never buy dead crabs, live crabs obviously mean that it is fresh and they will last for about a day inside a fridge when covered with paper or a damp cloth. 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 healthy as it is a good source of essential nutrients such as iron, zinc, selenium, and B vitamins.
First tip, cooking the crab simple and easy. This might be about cooking crab in a simple fashion, but it’s bound to sate any appetite for crab and is about 30 minutes worth of eating value. You will need a male crab for this that is about 1 kilogram as they contain more meat due to their larger pincers. Just prepare a pot of boiling water, add salt to taste and then just plunge the crabs right into the water. Cover the crabs and let it simmer for about 20 minutes for crab weighing 1 kilogram, and add in 10 minutes per kilogram afterwards. Let it cool for a bit by taking off the lid and then serve.
Tip number 2, the traditional dressed crab. This second tip is for when you wish to go traditional and go for the old Dressed Crab. Same way as above, you cook and clean the crab. Remove its brown meat and white meat from the shell and claws respectively. 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.
At both ends of the oval shaped shell carefully place equal amounts of the brown meat and the white meat at the middle. You want to take your time when you are doing this as more time spent doing this will lead to a much more attractive looking dish. Have a hardboiled egg ready, peel the egg and finely chop it. Sprinkle the chopped egg to separate the white and brown meat. Sprinkle with finely chopped parsley. Serve with bread and a salad.
Tip 3, spicy cooked crab claws. For this dish, you will need to have as much crab claws as you can afford. 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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