food question?

Question

do any one know how to cook crab ? how? explain the receipe .i want to know because i like crab but i dont know how to cook it. since my mom cook crab for me once i am in love with crob.

Answer 1

There are different ways to cook crabs. Steamed, pan fried soft crabs, crab cakes. So here is a few recipies you could use:

Steamed Crabs

(1) Extra large steaming pot with insert and lid
(1) Pair extra long tongs and/or heavy rubber gloves

6 live large male crabs
Old Bay or crab seasoning
1 cup distilled white vinegar
2 cups flat beer or water

Fill the bottom of the steam pot with the liquid, just up to the holes in the bottom of the steam insert. Add more water or beer if needed. Hint: Some cooks drink the beer while it's cold, and just use the water and vinegar on the crabs.

Bring the liquid to a boil. Layer crabs in the pot. This may sound easier than it is. They actually don't want to go in the pot. You may wish to remove small children and dogs' noses from the immediate vicinity and make sure you're not barefoot. Any "jimmies" that get away on to a counter or floor are usually in a bad mood.

Generously sprinkle each crab, or layer of crabs, with the seasoning as you put them in the pot. Cover and steam for 15 minutes.
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Pan Fried Soft Crab

Wet mix
2 eggs
1 cup of milk
1/2 cup Italian Dressing
1 tbs. Creole Seasoning (your choice)
1/2 tsp. garlic powder
1/2 tsp onion powder
1 tsp. hot sauce
1 tsp. cayenne pepper
Salt and fresh ground black pepper.

Put crabs in liquid mix. Mix it all up and marinade it for 30 or more minutes in the ice box.

Dry Mix
2 cups plain flour.
3/4 cup cornstarch (makes it stick better)
2 Tbs. Creole Seasoning
1/2 tsp Salt
1/2 tsp. Black Pepper
1/2 tsp. Cayenne
1 tsp lemon and pepper seasoning

Cooking:

Dredge the crabs in the dry mix and let sit a minute or so moving them around just a little.

Use peanut oil, about 1 1/2" in the pan depending upon the pan depth. Heat to 375ºF (hot oil will burn you badly, be careful). Place the crabs in the oil leaving a 1" space between them, in other words don't try to fry too many at a time. Overloading the pan will cool the cooking oil too much and you'll get soggy crabs. Stir them around every 10 seconds or so.

Timing: Cook them about 3 minutes flipping a few times. I watch the bubbling to judge the doneness, I don't time them. Let them fry until they bubble lightly. If they quit bubbling completely they're overcooked. With practice you can get each piece done perfectly. You cannot tell how done the crabs are by the outer color, it's all in the bubbles! Remove the crabs and place on paper towels. Move them around so the grease is soaked up. Transfer them to another pan with more paper towels and cover with paper towels.

Let the oil come back to 365ºF for the next batch!

Note: Remember, the oil cools as you cook. If you don't have a frying thermometer get one, guessing just won't get it! If the oil gets too hot turn the fire off and let it cool to the right temperature. If the oil smokes you've probably ruined it. A thermometer prevents all of this trouble.
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Crab Cake #2

2 lbs. jumbo crab meat
1/2 c. diced celery
1/2 c. lg. diced onion
1 lb. diced pimento
6 slices stale bread, without crust, soaked in water & squeezed dry
1 extra lg. egg
1/3 lb. Old Bay seasoning
Curry powder
1 tbsp. herb seasoning

Sauce:
1/2 c. mayonnaise
1 tsp. spicy brown mustard
Salt & pepper to taste

Remove shell from crab meat, being careful not to break the lumps, saute celery and onion in butter.

Mix seasoning mix, sauce, bread and egg together. Toss crab meat with seasoning. Add celery, onion and pimento, toss. Add sauce mixture and toss.

Scoop 4 ounce portions onto greased sheet pan. Press into cake form,

Broil until golden brown (about 6 to 8 minutes). Makes 12 crab cakes. To serve 6.

Answer 2

The easiest way is to get a big pot, put about an inch of water in the pot and fill the pot with crabs. Liberally shake old bay seasoning on the top of the pile and then put the lid on the pot. Turn the heat up to the highest setting and let the crabs "steam" for about 20 minutes. Check the crabs periodically. Once they turn red, you know that they are done.

Answer 3

Well....this one way:
If your crab legs are pre-cooked do this

1)Steaming: Place crab legs in a vegetable
steamer or colander(fill pot about 1/3 of the way with water.)
Put on high,Cover tightly and steam them until warmed
throughout .

------->Seafood requires a shorter cooking time than beef, lamb or chicken and because most seafood has low fat and high water content, so they can easily be overcooked. Pre-cooked shellfish only need to be heated.
------> Too much cooking will toughen the flesh.

Now, if your crab legs are frozen:

1) Steaming: No need to pre-thaw them. Just rinse wash them well,place frozen crab legs in vegetable steamer or colander over heavy boiling water. Cover and steam approximately 8-10 minutes.

-->Serve with melted butter and lemon wedges or cocktail sauce.

Steaming Crab Legs is as easy as boiling the water, while it is not necessary, some prefer to add either 1 tablespoon salt or 1 tablespoon vinegar to the water.

I HOPE THIS HELPS....

Answer 4

1. Creamy Crab Dip

INGREDIENTS:

* 2 small packages (3 ounces each) cream cheese, softened
* 1 cup sour cream
* 1 tablespoon chopped green onion
* few drops hot sauce
* 1/2 teaspoon paprika
* 1 envelope Ranch Dressing mix (.4 ounce)
* salt and freshly ground black pepper, to taste, optional
* 6 to 8 ounces crab meat, drained and chopped

PREPARATION:
Beat cream cheese with sour cream until well blended. Blend in the green onion, hot sauce, paprika, dressing mix. Stir in crab. Taste and adjust seasonings with salt and pepper, if desired. Chill until serving time.


2. Diane's Crab Casserole

INGREDIENTS:

* 1 pound crabmeat, well drained
* 1 egg, lightly beaten
* 1/3 cup mayonnaise
* 1 teaspoon prepared mustard
* 1 teaspoon Old Bay Seasoning or similar seafood seasoning
* 1 teaspoon capers, optional
* Ritz cracker crumbs, for topping

PREPARATION:
Combine crabmeat with egg, mayonnaise, mustard, seasoning, and capers. Place in a buttered casserole, top with cracker crumbs and bake in a 350° oven for 30 minutes.
Serves 4.


3. Crabmeat Sautι

INGREDIENTS:

* 1/4 pound butter
* 1/2 clove garlic, minced
* 1 tablespoon finely minced green onion
* 1 pound fresh lump crabmeat
* 1 tablespoon chopped chives
* 1 tablespoon finely chopped parsley
* juice of 1/2 lemon or 1 small lime
* 12 toast points or baked puff pastry shells

PREPARATION:
Melt butter in a large skillet and add garlic and green onions. Cook, stirring about 3 minutes, but do not brown. Add crabmeat and toss gently and thoroughly until heated through. Sprinkle with chives, parsley and lemon juice or lime juice.

Spoon mixture onto hot toast points, puff pastry shells, or serve over rice.
Serves 6.

Answer 5

1 1/2 pounds rockfish or striped bass fillets
2 1/2 teaspoons McCormick® Old Bay with Garlic & Herb Seasoning, divided
3 tablespoons butter, divided
2 tablespoons white wine
1 green onion, finely chopped
1 cup heavy cream
2 teaspoons Dijon mustard skillet. Season flesh side of fish with 1 1/2 teaspoons Old Bay with Garlic & Herb Seasoning. Place fish, skin-side up, in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stir 1 minute. Gradually stir in cream.
Stir in mustard and remaining Old Bay with Garlic & Herb Seasoning. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet; cover. Cook 3 minutes longer or until fish flakes easily with a fork.
Allrecipes'
8 ounces backfin or lump crabmeat

Answer 6

depends on how you are cooking them...and what kind of crab...i live in maryland and we LOVE our crabs...if you are cooking the hole crab in a hard shell...steam them with some old bay and beer....if its soft shell crab...fry it....or are you making crab cakes?? then you have to pick all the meat and fry or bake them also...

Answer 7

Whatever way you cook it, make sure you get rid of as much of the shell as you can. There's nothing worse than having to crunch your way through what could have been a nice dish of crabmeat on wheaten bread.

Answer 8

Prep nutrition - Sushi Gothic nutrition - Bat heads Gangster nutrition - Okra, collared vegetables, mac and cheese, black eyed peas, etc... Emo nutrition - No nutrition. Too depressed to consume Nerdy nutrition - Bologna sandwich and an apple (brown bag)

Answer 9

get a hot pot of water, put the crab in it then boil it.

Answer 10

What kind of crab? Do you mean steamed crabs, crabcakes, etc. I can help. I am from BALTIMOR3----The crab capital!!!!