At the end of the night, I pour a few bags of ice over the crabs, and by morning they’re more than workable.īegin by grasping a crab in one hand, pinching the claws with your fingertips while the crab’s back is up against the palm of your hand. In the bottom of the cooler, I place a board topped with seaweed to keep the crabs out of any ice melt. Once back at my truck, I transfer the crabs into a large cooler with the drain plug open. I find this really helps as no one in their right mind digs elbow-deep into a bucket of ornery blue crabs! While out scooping crabs I put them directly into a 5-gallon bucket fitted with a shoulder strap to make walking the shallow coves and docks easier. Give it a shot for yourself and I’m sure you’ll agree that it’s quick, easy, and produces very little if any waste.īegin with crabs that are almost in a dormant state. Be advised that while I do not claim to be a blue claw cleaning expert, I’ve done plenty of research and tested plenty of tips and tricks, and the following works best for me. With blue crab season coming up in the near future depending upon which part of the coast you reside, now would be a good time to freshen up on your crab cleaning technique.
Our preferred tool for popping backs is an oyster knife, but a butter knife or a flat screwdriver will work just as well. This method of cleaning a crab is simply a matter of popping off the back shell then using a hose to spray out the insides. After cleaning, cook blue crab about six minutes. At this point, some cooks like to dust the crab cakes with flour, while others don’t. Cleaning the crab also allows seasoning flavors to soak into the body meat as they cook. Clean crab as per the instructions on the reverse side of this pamphlet.
CLEANING BLUE CRAB CRACK
You want to crack the shell-not obliterate the flesh. Live blue crabs and crawfish require cleaning before you cook them. When you’re cracking the claws, be careful not to disturb the meat. This piece will function as a handle for the eater to hold as they strip the meat from the rest of the claw with their teeth-at least, that’s the way we eat claws down South. To prepare these blue crab recipes, leave the point of the claw intact, and remove the rest of the shell from the claws. If you are going to use the claws, you'll want to break them off at the first joint.
Once your blue crabs have been cleaned and cooked, you might want to save the claws for other recipes, like sautéed crab fingers or crab cocktails. The flesh from the claws “holds together” much better. The meat from the claws has a slightly different texture than body meat. Meat from different areas has different consistencies.Blue crab recipes like stuffed chicken breasts are great for dinner parties.
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