The old Crab meat.
We will narrow down our topic to salt-water crabs, these are the crabs that have larger pincers, a lot of people consider the meat of salt-water crabs more succulent than that of the Lobster. Always buy live crabs to ensure freshness, they will last for about a day inside a fridge if you cover them in paper or a damp cloth. Make sure you keep your crabs enclosed as they can easily get out when you open the fridge door, and don’t forget to mind their pincers as those things can dish out a pretty nasty bite.
Crab meat is healthy as it is a good source of essential nutrients such as iron, zinc, selenium, and B vitamins.
First tip, cooking the crab simple and easy. This might be about cooking crab in a simple fashion, but it’s bound to sate any appetite for crab and is about 30 minutes worth of eating value. But for this you will need a crab that is about 1 kilogram male crab as males have larger pincers and contains more meat. Just prepare a pot of boiling water, add salt to taste and then just plunge the crabs right into the water. Drop the lid and let the crab simmer in the boiling water for about 20mins for 1 kg of grab and subsequently 10mins per kilogram afterwards. Take off the lid to let it cool for a bit and then serve.
Tip number 2, the traditional dressed crab. This is a very oldschool way of cooking crab, the Dressed Crab. Same as before, cook and clean the crab. Take out the brown crab meat from the shell and the white meat from its claws. You take the shell of the crab and remove the sides with a pair of pliers so that you will end up with a bowl made out of its shell where you can place the meat.
You place equal amounts of the brown meat at both ends of the shell and the white meat on the center. You want to take your time when you are doing this as more time spent doing this will lead to a much more attractive looking dish. After this, have a boiled egg ready and then separate the cooked yoke and eggwhite and chop them both finely. Use the chopped hardboiled egg to sprinkle on and separate the white meant and the brown meat. Sprinkle with finely chopped parsley. Serve with bread and a salad.
Third tip, cooked crab claws with a spicy touch. For this dish, you will need to have as much crab claws as you can afford. The bottom of the shell needs to be removed to make it easier to eat as it will be coated in spicy sauce. The real star of the show is the sauce, it’s made out of sesame oil, chopped chilies, chopped garlic, Thai fish sauce, chopped lemon grass, and some rice wine.
Click this link for more about crab meat.