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Seafood Cooking Tips – Crabs

Today it’s about crab meat.
We will narrow down our topic to salt-water crabs, these are the crabs that have larger pincers, a lot of people consider the meat of salt-water crabs more succulent than that of 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 you keep your crabs enclosed as they can easily get out when you open the fridge door, and don’t forget to mind their pincers as those things can dish out a pretty nasty bite.

Crab meat is healthy as it is a good source of essential nutrients such as iron, zinc, selenium, and B vitamins.

First tip is all about cooking the crab plain and simple. 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. But for this you will need a crab that is about 1 kilogram male crab as males have larger pincers and contains more meat. 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. Take off the lid to let it cool for a bit and then serve.

Second tip is serving crab in the traditional way. 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 the crab’s brown meat from its shell, and the red meat from its pincers. What you can do next is that you will take a pair of pliers and carefully pick apart the sides of the shell so that you will end up with an open bowl made out of the crab’s shell to place the crab meat in.
You place equal amounts of the brown meat at both ends of the shell and the white meat on the center. 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 this chopped egg to separate the white and brown meat. Sprinkle in some finely chopped parsley. And serve with a side of salad and some bread.

Third tip, cooked crab claws with a spicy touch. You will be needing as many cooked crab claws as you can buy. The bottom of the shell needs to be taken out so it will be a whole lot easier to eat and so it can 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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