How to kill and cook crab?

Question

-Is there an easier way to kill live crab without having to hold it using a knife?
- Anyone has a simple chilli crab recipe (for beginner) to share?
- How to wash and clean a crab?

Thank you.

Answer 1

If you boil fresh crabs in water, you will loose the goodness in them. Simply put crabs in the Freezer compartment in your fridge for 3 hours or overnight.

Remove the shell and the sticky white membance. If you don't want to eat roe, remove it. Wash remaining parts thoroughly in cold tap water.

Ingredients:
1 kg live crab
2 tbsp chilli paste
5 cloves of galic
1 tsp sugar
6 tbsp tomato sauce
1 tbsp corn starch
1 egg
1 litre water
3 tbsp cooking oil

Cooking:
1. Chop the crab into quarters plus 2 pincers (crack the pincers)
Heat the wok then add the oil. Add the garlic and chilli paste, and fry gently for 30 seconds.
2. Put in the crab. Mix in the paste then add water, tomato sauce and suger.
3. Cover the wok and let it simmer for a further 8 mins.
4. Mix the corn starch with water then add into the wok. Turn off the fire, add in the egg and stir well.

Enjoy!

Answer 2

1

Answer 3

Yes, boiling is the best way to kill a crab. You need a large pot and the water has to be boiling vigorously. After about 10 minutes it will be done. Don't overcook, or it could be tough as with any fish or seafood.

Lots of chili sauces are on the market that you can dip the crab into once it is out of the shell. I like it with butter. You melt the butter in a pan and then skim off the foam. That is called clarifying it. The foam is the milk solids. You can add a bit of lemon juice to the butter or squeeze the lemon juice on the crab. I prefer it this way because crab has a delicate taste, and using too strong a sauce can hide the taste. Some people, however, like cocktail sauce, and it is certainly fewer calories and healthier.

As far as washing and cleaning is concerned. After you take the crab out of the water, grab the big flat shell and pull it away from the body. You will find some papery membranes that are not good to eat and some gushy stuff that is the roe. Some people like the roe, but it is not to everyone's taste as it can be very strong. Pull the legs away from the body. The body has the most meat, and is the easiest to get the meat from. Don't be afraid to use your hands, but be sure that you have an apron or paper bib on, because it can be somewhat messy. You can use a nutcracker and small fork to crack the legs and claws and dig the meat out. You can suck on some of the smaller legs. All of it is delicious! Eat it with crusty French bread, a small salad and a glass of dry Riesling. A wonderful meal!!!!!

By the way, late October is the beginning of the season on the West Coast (Washington, Oregon, California).

Answer 4

You need gloves to protect you're hands then you grasp the legs of the crab with the crab facing away from you so that you're right hand has the legs held together on one side and you're left hand holding the legs on the other side. Mr crab will try his best to struggle but if you hold his legs next to his shell where he cant pinch you have control over him. Now with the crab held so facing away from you swing him down sharply and fast against an edged surface like the edge of a side walk or angled rock so the his face strikes that edge. This will pop off the top of his shell. Next you break the crab in half with you're hands by bending the remaining lower half of the crab in a back a forth movement. If done correctly you will have two halves of the crab divided, which you shake back and forth in a bucket of water or sink to wash out most of the undesirable parts. Then pick out the remaining parts other than the white meat.
It takes a few tries to master but I can clean a crab in about 10 seconds or less. But then I have cleaned LOTs of crabs here in Alaska. Never use hot water to clean them. Never allow one to die before you do this crabs and shrimp spoil fast with their entrails still in.

Bring a big pot of water to boil (some use salt water) then drop the crab in making sure all of the crab is submerged under water. It will float to the surface so use a large spoon or wooden spatula to push it under now and then once a foam appears on the surface of the water turn off the heat, you're crab is done.
Here are some other ways.

Answer 5

you do not kill a crab prior to steamingthey have to be alive if they are not they need to be discarded....first you will have to steam you crabs...that is done by adding crab boil to water and some cut in half whole lemonsbou will need a steam basket place your crabs in basket make sure the claws are tucked in or they will fall off......but for what you want to do with the meat it wouldnt matter(i was just alking for serving you wouldnt want a crab served with a claw missing as there is a lot of meatin the claw......after you have steamed the crabs you would want to clean them they will be bright orange now .......turn the crab on its back and you will see a thing that looks like a lever on the back side ...lift this and remove the back shell from crab..not on the back side you will see something that is just laying there kida mucshy..the is the devil(intestines)clean out with finger....now begin cracking the shell parts open and remove meatit will be white kinda,,and the claw alsio has meat aas do the legs....to get enough crab for a chili recipe that calls for a 1 lb of hamburger you will need approx 5 ...crabs..now on the internet find a good chili with ground meat and use the crab in place of except for the crab just add it when ready to serve the chili........as i am thinking im assuming you may only have 1 crab ....i worked in a seafood resturant when i first retired from20 years military service where i steamed 10 bushel of crabs daily and picked the meat...you would be better off just to buyfresh crab meat...1 lb.. but it wll be costly...in baltimore the crab house serve them to you on a newspaper they dump in the middle of table give you paper towels and a wooden mallet...then a pitcher of beer and your set....i hoped this help it is hard to explain it would be bettwer if someone could show you the 1st time...good luck

Answer 6

Cooking: Place live crab in boiling,
salted water(preferably sea salt.) When the
water begins to reboil, cook for 18-20
minutes. Immerse crab in cold water to cool
before cleaning.

Cleaning: Refrigerate your whole-cooked crab until ready to eat.

Then follow these simple steps:

1. To remove back, hold base of
crab in one hand, place thumb under
shell at mid-point, and pull off the
shell.

2. The leaf-like gills are now exposed.
Gently scrape them away with your thumb
or a spoon edge.

3. Wash away the "crab butter"
(viscera) under a heavy stream of
cold water.

Thats it! Time to eat.

Answer 7

Cut the eyes and mouth off the front of the crab. This kills it instantly. A kitchen shears works best. Otherwise, your father could be more humane by dropping the live crabs into already boiling water. This would kill them instantly as well. Putting them in water and slowly heating it up is a bit cruel.

Answer 8

Put live crab in boiling water for about 10 minutes (or until red)....

2 lbs / 1 kgs crab ( cleaned & cut-up )
1 cup / 250 ml of oil
GROUND INGREDIENT

2 slices of ginger
2 cloves garlic
2 red chillies
SAUCE INGREDIENTS ( mixed together )

1 lime leave
2 dsps sugar
3 dsps tomato sauce
2 tsps salt
2 tsps light soya sauce
2 tsps cornstarch
1/2 cup /120 ml water

1. Heat oil over high heat. When smoking hot,
fry crabs for 2 minutes. Remove and keep aside.

2. Lower heat to medium. Add ground mixture
and fry for 2 minutes.

3. Add crabs and sauce ingredients. Stir fry over low heat
for 10 minutes. Add more water if necessary.
4. Remove from heat and discard leaf. Servo hot.

Answer 9

The crabs are fully tied up when you buy it in the market. Use a piece of chop- stick of a fork, flip over the crab and aim at the flap of the crab body, just push or stab the crab with the chop-stick or the fork. That it ! for the killing, simple. Untied the crabs and wash it, then chop into your requirement size and cook it at your own style (see cook book for recommendation).

Answer 10

Crab Cakes

Serve these flavorful crab cakes with remoulade or tartar sauce.
INGREDIENTS:

* 8 ounces lump crab meat
* 1/4 cup finely chopped celery
* 1/4 cup finely chopped onion
* 1/2 small clove garlic, finely minced, or dash garlic powder
* 1 tablespoon finely chopped red bell pepper
* 1 egg
* 2 tablespoons mayonnaise
* 1 teaspoon Worcestershire sauce
* 1 cup soft bread crumbs
* 1 1/2 teaspoons Creole seasoning
* 4 tablespoons butter

PREPARATION:
Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.

Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Serves 4.