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Crabs :




Source of Recipe


Hungry Monster


List of Ingredients




Crabs :



Recipe




Crabs are distinguished as ten legged crustaceans, the front two marked by pinchers. This definition, however, includes crabs whose shape, color, and habits are vastly different, usually determined by those features which make them most adaptable to a given habitat. Crabs come in shades of red, blue and brown, and in all sizes. The Alaskan or red king crab, boasts a vivid red shell, and can grow to a tremendous size (25 lbs!), with most of the weight centered in their well-developed legs. By contrast, the Atlantic blue crabs are small swimmers and carry most of their weight in their comparatively stocky bodies. Crab tastes delicious when cooked in any number of ways, from lumped meat served as a crab cocktail, to freshly boiled and salted, dipped into melted butter and flavored with just a twist of lemon. King and snow crab meat is generally sold pre-cooked, so all you have to do is warm it up (or eat it cold) and serve.

Dungeness crabs, however, which often come live, should be thrown into a pot of boiling water and thoroughly cleaned before you eat them (be sure, while cleaning, to save the "crab butter," the golden viscera clinging to the inside of the top shell, as it is a real delicacy and tastes delicious spread lightly on toasted bread). Soft-shelled crab, a seasonal treat, ought to be cleaned before they are cooked -- preferably pan-fried or deep-fried, which allows their shells to remain deliciously crisp. Crab meat makes a wonderful addition to soups and gumbos, or fried up with other ingredients into crab cakes. As with all seafood, fresh (in this case meaning live) is of course best, however, just-cooked crab or crab meat, purchased from a reliable source, can be nearly as good. Generally, the more meat on the crab, the fatter its legs and claws in particular, the more you'll pay, since spindly limbs make for difficult meat-picking. When shopping for snow crab in particular, don't be put off if the shells bear brownish or even black patches -- these are simply a sign of age in the animal, and in no way influence the taste of the sweet, fresh meat.