The Portly Gourmet

Good food doesn't have to be difficult…

Cooking Crab

Crab

Cooking shellfish can be tricky sometimes.  I love cooking Lobster basically because it’s my favourite and also because it’s dead easy. Crabs actually are just as easy, it’s just I’m not a fan of dressing crab though, they take forever! To dress a lobster you just crack the claws, cut it in half and you’re good to go.

  • 1 live crab
  • Water for boiling
  • Lemon cut into wedges

To dispatch your crab you have a variety of options. One is to simply plunge it straight into boiling water (which is what did), you can pop it in the freezer for about half an hour to ‘shut it down’ as it were or you can pierce the crab with a needle or screwdriver from the back to the eyes. I decided not to do that, it seemed a bit much.

Once you have your chosen method, bring a pan of water to the boil with the lemon in it. Then, pop your crab in and cook on a rolling boil for 15 minutes per kilo.  Once cooked take it out of the water and leave it to cool, any residual heat with finish off the cooking process. Once its cooled its ready to eat!

PG

One comment on “Cooking Crab

  1. Pingback: Cooking Crab – gazzetta

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This entry was posted on March 23, 2016 by in Blog and tagged , , , , , .
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