Is there a cook in the house?

Question

What is the best way to cook crab....is frozen okay, what would be the best thing to cook with it?

Answer 1

DEAR!!!! You are talking to an Island Girl. Here's what you need to do. First your water must come to a complete boil and must have enough salt to tast like the sea, which is usually about 1/4 cup. Crabby will be in the water for about 7 mins..no mor then that. Do not do this if he is cooked and frozen, just warm him up in the water, no need to add salt. Email me for more info [e-mail]. I used to live in HA.

Answer 2

Unthaw the crab first.
Then boil a big pot of water then add some salt and the unthawed crab. Ensure that the crab is entirely covered by the boiling water. Boil crab until shell is a bright red colour.

I like crab with no sauce but some prefer garlic butter for dipping it is totally up to you.

Bon appetit!

Answer 3

Quick and easy way is to steam them. Put a little water in the bottom of a big pot, bring to a boil, put the frozen crab legs in and steam for 7 min. They come out great. If you want to get a little fancy, put some lemon slices in the water and some herbs or peppercorns. You can leave them in the pot to keep them warm while serving them. They get cold so quickly.

Answer 4

The best way to cook crab is to steam it. If it is frozen let it thaw in the frig. before cooking. It is good with rice, and lots and lots of butter. also good company is needed. Good luck.

Answer 5

Hi Tim 2006!!!

I LOVE CRABS!!!! But if I tell you how ARE the best way to cook them, YOU HAVE TO INVITE ME OVER FOR DINNER!!!

And now straight tothe point. How To Cook Crabs

# 1: In a cacerol ( big enough to hold as many crabs as you want to cook) fill in with water and let it boil.

After is boiling, deep the crabs in the boiling water, enough to cover them). If it has A LOT of water take out some.

Add salt to your liking.

If the crabs are frozen, it will take about10mts. to cook them. Move them around, so the top ones will be the at the bottom. If the crabs are a alive is a little more struggle, to deep them in the pot or cacerole, but it will take much less time.

As soon as you see the shell orangy/red, it is done!!!
Now you can enjoy them just like that!!! Some people like them with a little hot sauce on top.

# 2 : Going to the same proses, after the are cooked,carefuly take all the legs and claws apart. Leave in the same pot.

In a separate pan, make a sauce, with soy sauce, minced garlic, onions, peppers, oregano, celery, peppercorn and half a cup of tomatoe sauce, slizesed carrots, and potatoes, cut in medium squares. Add One cup of water.

Let it simmer, at medium to low heat. After all the ingridents are cooked, stirr it enough times so some of the potatoes and carrots will disolve in it. This will give consistency to it. The thicker the better. Add salt to your liking. Rebember that you add salt to the water to boil rhe crabs!!!!
In a deep large ceramic bowl, serve the crabs, bodies and all, and pour the sauce on top.

This could be serve with green plantain, yuca, yautia ( all of this needs to be peeled and boiled) salt to taste; or baked potatoes. Make sure you have a lot of napkins.(messy but delicious).


# 4: Same procedure to boil the crabs. This time after they are cooked, let them cool of. Carefully take all the meat from the legs, claws and body and place it in a bowl. (This is a lot of work).
After all the meat has been removed from the shells
take a rice pot (iron clad), and add 1/4 of vegetable oil. Then place the crab meat in the pot at low heat.

Add seasoning to taste, onions, miced garlic,safron or paprika, for color (to your liking) a teaspoon full of vinegar, add two cups of water, bring to a boil. Add one cup of rice ( already washed).
DO NOT COVER THE RICE until most of the water is evaporated from the top on the rice. After this stirr, them cover the rice, at low to medium high. About 20mts. after this, you will be enjoying the most delicious home made crab dinner.

GOOD LUCK, GOD BLESS YOU & HAPPY NEW YEAR

ALLIV Z

Answer 6

If it's already cooked, just thaw & enjoy.
If it's not cooked you need to boil or steam it, with a little salt, for about 5 to 10 min.
Hope this helps.

Answer 7

Boil it with a seafood broil seasoning pack. Have red potatoes, corn on the cob and cheddar garlic biscuits. Yummo!

Answer 8

If you boil it,make sure you put some vinegar in it,but steam it for 10min,this way you still retain the flevour.

Answer 9

I would steam it and serve it with melted butter.UUMMM! Keep it simple is the best way.

Answer 10

if it is frozen., let it defrost in a pan of very cold water.......
Roasted Garlic Rémoulade Sauce

12 oz mayonnaise
1 teaspoon chopped parsley
1 tablespoon capers
Salt and white pepper, to taste
2 bulbs of fresh garlic
1 tablespoon sugar
1 tablespoon white distilled vinegar

Roast garlic in a 350°F oven for 35 minutes. Combine all other ingredients in a bowl. Take roasted garlic and combine with the rest of the ingredients and mix well. Note: Depending on thickness of mayonnaise, a tablespoon or two of water may be needed to thin out the sauce.

Sesame Cream Dressing. In a bowl, whisk 1/2 cup reduced-fat or regular mayonnaise, 6 tablespoons reduced-sodium soy sauce, 1/4 cup rice vinegar, 3 tablespoons Asian (toasted) sesame oil, and 1 tablespoon firmly packed brown sugar until smooth. If making up to 1 day ahead, cover and chill. Makes 1 cup.

Makes 4 cups - 4 servings
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Caramelized Onion Soup With Herbed Goat Cheese Toasts

The secret to a good onion soup is cooking the onions slowly, long enough for the flavors to develop and their sugars to caramelize. Double pleasure -- You'll love not only the flavor but also the inviting aroma as the onions cook. Serve this soup in oven-proof bowls, so the goat cheese (which I prefer over the traditional, hearty Gruyère) can soften under the broiler.




For the soup

4 tablespoons unsalted butter
1 pound sweet onions, thinly sliced (about 6 cups) (see Tip) ½ pound red onions, thinly sliced (about 3 cups) ½ cup thinly sliced shallots
4 cloves garlic, minced
2/3 cup dry red wine
3 cups vegetable stock (prepare using stock cubes, concentrate, or powder)
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme Salt and freshly ground pepper to taste

For the toasts

Eight ½-inch slices French baguette, or four ½-inch slices French bread ¼ cup (2 ounces) fresh white goat cheese (chèvre)
1 teaspoon extra-virgin olive oil
1 small garlic clove, minced ½ teaspoon minced fresh rosemary, or a pinch of dried rosemary, crushed Dash of salt and freshly ground pepper

Melt the butter in a Dutch oven over medium heat. Add the onions and stir well to coat with the butter. Reduce the heat to medium-low; cover and cook, stirring occasionally, until the onions are very tender, about 25 minutes. Increase the heat to medium; remove the cover and continue to cook, stirring frequently, until the onions are lightly browned, about 15 minutes. (Don't let the onions burn or they’ll become bitter.)


Add the shallots and garlic; cook, stirring constantly, for about 2 minutes. Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is reduced and all that remains has soaked into the onions, about 3 minutes. Add the vegetable stock and thyme; bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes. Season to taste.


Meanwhile, prepare the toasts. Position the oven rack about 4 to 5 inches from the broiler heating element; preheat the broiler. Stir together the goat cheese, olive oil, garlic, and rosemary in a small bowl. Arrange the bread slices in a single layer on a baking sheet. Lightly toast under the broiler, about 1 minute per side. (The bread should be crusty on the outside, soft on the inside.) Spread each bread slice with the goat cheese mixture.


Reposition the oven rack to about 6 inches from the broiler heating element. To serve, pour the soup into ovenproof bowls placed on a baking sheet. Float 2 toasts on the soup in each bowl and place under the broiler for about 1 minute, or until the cheese is softened. Serve immediately.


Advance preparation This soup will keep for up to 2 days in a covered container in the refrigerator. The bread can be toasted early in the day; store on a lightly covered plate at room temperature. Spread the toasts with goat cheese and broil atop the soup just before serving.

............................................................

sparkling fruit
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 tsp. fresh mint, chopped

Preparation:

1. Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded.
2. In a shallow serving bowl, mix the fruit gently so it is not crushed.
3. Evenly sprinkle with sugar and gently mix again.
4. Pour cold champagne or wine over the fruit, enough to almost cover the fruit.
5. Let stand refrigerated for one to two hours.
6. Serve in chilled champagne glasses.