whats the best way to prepare crabs? recipes please.?

Answer 1

chilli crab rocks!

Chilli Crab



Preparation time: 20 minutes
Cooking time: 10 minutes
Cooling time: 2 hours
Cost: Reasonable
Difficulty: Very easy


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Origin
Crab is the Singapore's unofficial "national dish". Like the country itself, this dish had humble beginnings. It was in the 1950s. A great cook - Madam Cher Yam Tian - created a recipe for preparing fresh-from-the- sea crabs. She and her husband, Mr Lim Choon Ngee, set up a food stall selling sea crabs on the seashore, every day from dusk till the wee hours, by the light of a kerosene lamp. This was the first version of the Singapore Chilli Crab.
The twist in the tale? Madam Cher's food stall was located near where the famous East Coast Seafood Centre now stands, with all its restaurants cooking up a storm of Chilli Crab every night, without a thought for Madam Cher the creator!

With a hearty gravy made from fresh red chillies, tomato sauce, fresh eggs and spring onions, Chilli Crabs are best eaten with your fingers. Don't bother to try looking genteel - use your teeth to crack the shells, suck out the succulent meat, and if you have to, hit the extra hard shell on the table top to break it! Let the gravy run down your arm, clean it up with cubes of French bread or Chinese buns (known as mantou), that are served as a side dish. All in a Chilli Crab meal's work!

Chef's tips
This is a delicious Singapore classic. It can be served with steamed white rice, though in Singapore you'll also sometimes find it accompanied by French bread. The bird's eye chillies are very hot, so adapt the amount as desired, or use a different variety of red chilli.

Some cooks also add a couple of spoonfuls of roasted ground peanuts to the crab during the final toss in the wok.


Ingredients for each crab

3-4 large crabs, about 1.5 kg (3 lb.)
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180 ml (3/4 cup) boiling water
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2 medium onions, chopped
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2 1/2 cm / 1" piece fresh ginger, grated
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2-3 bird's eye chillies, finely chopped
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3 cloves of garlic, finely chopped
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1 stalk lemon grass (tender inner leaves), chopped
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1 tsp. shrimp paste (optional)
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3 green onions, chopped
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2 tsp. cornstarch
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3 tbsp. oil
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1 tbsp. sugar
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1 tbsp. tomato paste or ketchup

Method

Clean the crabs. Cook them in a large pot of boiling water for about 4 minutes. Drain and cool slightly.
Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle.
Mix the cornstarch into a little cold water.
Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes. Add the crab and boiling water, reduce the heat and cook 3-4 minutes longer. Transfer the crab to a plate.
Add the sugar and tomato paste or ketchup to the wok and combine well. Add the cornstarch solution and continue stirring until the mixture thickens. Return the crab to the wok, stirring until well-coated with the sauce.
Place on a serving platter and garnish with the green onions and remaining chillies. Serve hot.

Answer 2

Typically when grilling crustaceans you will want to remove or crack the shells. This not only allows for even cooking but will introduce the smoke flavor into the meat.
Crab comes in a variety of shapes and sizes. The most important difference is between hard and softshell. Softshell crabs can be cleaned and grilled directly. They will be done when the leg meat is opaque. It usually takes about 10 minutes on a medium hot grill flipping once. Hard shell or live crabs need to be similarly cleaned. The best way to prepare live crabs is to first throw them head first into boiling water. To clean a crab, flip it over and pull the triangular tab from the bell and lift off the shell. Clean out the entrails and gills. Wash and drain. Grill shell off. You can replace the shell (thoroughly cleaned of course) after cooking.


You probably don't think of grilling things like crabs but the combination of the high direct heat with the flavor of the grill makes this one of the best ways to cook most any kind of shellfish.
INGREDIENTS:
2 large Dungeness crabs (live)
1/4 cup white wine vinegar
2 1/2 teaspoons sugar
2 tablespoons olive oil
1 tablespoon ginger minced
1 jalapeno chile, minced with the seeds removed
1 tablespoon cilantro minced
1 medium tomato, chopped
PREPARATION:
Mix vinegar, oil, ginger, jalapeno, garlic cilantro and tomato in a bowl. Bring a large pot of water to a boil. Drop crabs, one at a time, head first into boiling water. Boil, then reduce heat and let simmer for 5 minutes.


Remove crabs from water. Pull of triangular tab from belly. Lift off the shell. Clean entrails and gills from crab and wash and drain. Place on preheated grill. Cook with lid closed, brushing with mixture occasionally. Turn over half way through grilling. Crabs are done when the meat in the leg is opaque. About 10 minutes. Place on serving dish and spoon remaining mixture over crabs. You can replace the shells before serving if you wish.

Answer 3

Steamed Crab is a favorite at my house. Simply steam the crab in the shell. Once finished serve in shell with a lemon butter sauce (two parts butter to one part lemon) on the side.

Answer 4

Here you go, I've given you a crab appetiser, a crab soub, crab main courses and a crab dessert :


Alaska King Crab Cocktail

Ingredients
3 cups (1 1/2 lb) Alaska King Crab meat
Lettuce or Spinach leaves to line the serving cup or dish.
1 1/2 cups finely chopped Green Bell Pepper
1 1/2 cups finely chopped Celery



King Crab Bisque

Ingredients
1 lb King Crab Meat
2 Tbsp Onion, finely chopped
1/4 cup melted Butter or Margarine
3 Tbsp all purpose Flour
1/4 tsp Paprika
dash of ground White Pepper
dash of Salt
1 quart Milk
fresh Parsley, chopped

Directions
Remove any pieces of shell or cartilage from crab meat. Break meat into small pieces. Sauté onion in butter until tender and golden. Blend in flour and seasonings. Add milk gradually, stirring constantly. Stir and cook until thick. Add crab meat an


Cocktail Sauce

1 cup Ketchup
1 Tbsp Horseradish
2 tsp Worcestershire Sauce
1 tsp White Pepper
1 tsp black Pepper
1 tsp Salt
½ tsp Garlic Powder
1 tsp Onion Powder

Directions:
To make the cocktail sauce, combine the ingredients and stir to mix. Chill for at least an hour. To assemble the crab cocktail, line the serving dish with the lettuce or spinach leaves. Stir the crab meat, green pepper, and celery together. Stir gently, so that the large lumps of crab meat are not broken. Heap the crab meat mixture on the greens. Spoon the cocktail sauce over the salad. Serve chilled. Makes 12 servings.


Cajun Crab Spread

One 12 ounce package of cream cheese, softened
1/2 cup of mayonnaise
1/2 bottle cocktail sauce
1 tablespoon of lemon juice
2 teaspoons of Worcestershire
2 tablespoons of horseradish
2 teaspoons of minced onion
1/2 pound of crab meat

Mix all of the ingredients except, the crab. Fold in the crab meat. Chill until ready to serve. Serve with crackers


Dungeness Crab Fruit Salad

1 Alaska dungeness crab (2 to 3 pounds) -- thawed if necessary
2 cups of fresh pineapple chunks*
2 apples, cut into chunks or 2 pears
1 orange, peeled, sliced and halved
Lettuce

Honey Dressing
1/2 cup of lime juice
1 tablespoon of lime juice
1 1/2 teaspoons of honey
1/8 teaspoon of ground ginger
Lime or lemon wedges

Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut into serving-sized pieces. Break body section into several pieces. Micro-cook or steam until thoroughly heated; cool. Remove meat from body. Combine crab meat from body with fruit. Arrange fruit mixture and cracked crab legs on lettuce-lined platter. Serve with Honey Dressing. Garnish with lime wedges.

Honey Dressing: Combine mayonnaise, lime juice, honey and ginger. Makes 1/2 cup



BON APPETIT!!!

Answer 5

Asked above. Soft shell, Dungeness? Different recipes

Answer 6

type crab cakes in at cooks.com or foodnetwork.com

Answer 7

shampo them then brush them out with the comb they give ya

Answer 8

Please advise what type of crab are you preparing?