How To Eat Crabs The Right Way

Eating crabs at home is obviously not going to be a mess-free experience; you can imagine the chaotic scene that comes with the splattering of the shells and juices all over your table. So, it becomes of utmost importance to get your table ready beforehand. 

Get some plastic cloth or tablecloth ready to cover the surface of the table and for making the cleaning process even easier, lay down some paper, such as newspaper or butcher paper, on the top. Doing this, you can simply roll up the paper and toss it away after the meal, making cleanup a breeze.

Sauces To Accompany Crab Meat

When it comes to sauces, crab meat is versatile and pairs well with various options. Classic choices like melted butter with garlic and lemon are always popular, as they complement the sweet, delicate flavor of the crab without overpowering it.

For something on trend, many people enjoy dipping crab in spicy aioli or tangy mustard sauce. A fresh herb-infused lemon butter or a rich, creamy remoulade are also great choices for adding a little variety. Whether you prefer something bold or traditional, having a few sauce options at hand will elevate your crab-eating experience and allow you to enjoy a variety of flavors as you dig into your delicious meal.

Like any other seafood, crabs don't demand finesse. The most common and simple ways to enjoy crabs are boiling or steaming.

For boiling: Start by taking a large pot and filling it with water, enough to submerge the crabs. To bring out the brineness, add a generous amount of salt to the water, as the water comes to boil, dump in the crab. Within 10 to 15 minutes, depending on the size, the crab becomes ready to eat.

For steaming: With this method, you can enjoy the natural flavors of the crab. In a pot full of boiling water, add salt and seafood seasoning and place the steaming basket containing crab on its top. Steam for 15 to 20 minutes, and you are all set to enjoy the juicy meat of crab.

We have to admit that enjoying crab is daunting, with all those shells, legs and claws, you may never want to get bothered with how tough of a task it seems to be! But let's simplify it.

Crack Shells

The first thing to do to enjoy crabs is to crack their shells. This can be done using your hand, follow the steps below to eventually get a shell-free crab: 

1. Lay the crab on its back with the legs facing up.

The parts you will be able to see here are the underside of the crab, which includes the apron. You will also notice the gills on either side of the body, which are inedible and should be removed. The crab's claws and legs will be on either side.

2. Remove the apron, which seems like a small flap.

As the apron is removed, lift the crab. You will be able to see the body of the crab now.

3. Next, it's time to remove the top shell by pulling it away from the body.

As the body of the crab is shell-free, now, you will be able to observe their internal structure.

The spongy organ you observe is the lungs, which is not considered edible. Also, the yellow stuff present is the hepatopancreas which can be consumed but is not considered okay from the safety point of view, as the environment from which the crabs come could lead to the accumulation of toxins in this organ.

Break The Crab Into Half

To further ease the meat extraction process, it's important to break the crab into half. You can do it with the help of your hands, gently parting the two sections of the body.

Get Rid Of Legs

From each separated half, twist the legs off from the body, at the base where it connects to the body. It's important to detach with gentle pressure, moreover, it will simply pull out.

The lump meat that remains, enjoy it. This rich and juicy tender meat can be consumed with a fork or hands as well. 

For Legs and Claws

Legs require a mallet to crack them open. Without applying a strong force, crack the shell on the legs. The sweet meat that gets exposed can then be enjoyed in one solid piece. Remember that if the shells get crushed, the crab meat will break down into smaller, harder-to-eat pieces.

Similarly for the claws, use the mallet to crack the outer shell, and, enjoy the solid chunk with a minimal mess.

Crab meat has a delicate and sweet flavor. The sweetness is the standout characteristic, that often comes with a briny undertone.

As both sweetness and brininess are perfectly balanced, the crab makes one of the most loved and popular refreshing seafood options-the taste is what keeps crab ahead of the hassle that comes while eating it. For those new to crabs, expect them to have a clean, mild taste that won't overpower your taste buds.

Texture

Crab meat is tender, succulent, and slightly flaky. The meat in the body part tends to be softer and more delicate compared to that of the legs. Every bite is smooth with a juicy consistency that melts in your mouth. Being moist and tender, they can be easily separated into large, flaky chunks.

On the other hand, the meat in the legs and claws is slightly firmer. It doesn't mean it's harder to chew, rather, they make a satisfying bite that is still tender but more substantial. You can expect it to be succulent and juicy despite being firm. Overall, it's a perfect complement to the softer body meat.

You can not eat crabs that are dead at the time of preparation. Yes, you heard it right, once dead, toxins and bacteria accumulate in the crab's body, making them unsafe to consume. 

For anyone who has purchased crabs from a store, cook them immediately once you bring them home, and in cases, you have caught them yourselves, keep them alive until you're ready to cook.

The most efficient way to store them properly, keeping them alive, is to keep them on ice. This way their metabolism slows down and as opposed to freezing they don't die due to temperature shock.

Storing After Cooking

The cooked crabs, either boiled or steamed, become storable but for a limited period of time! If you don't plan to eat cooked crabs immediately, you can store them in the fridge for up to 3 to 5 days.

Though longer storage is not preferred, cooked crabs can be frozen to enjoy them for a few months. The legs, whose meats are on a tougher side can be stored in a freezer-safe bag or container. However, don’t store them for more than a few months if you want their flavors and texture to remain intact.

A common type of seafood sickness includes shellfish poisoning and if you aren't able to recognize a bad crab, nothing can save you from the aftereffects. The points that need to be considered, if you are doubting if the crab has gone bad, are as follows:

• Appearance: If the crab does not look reddish or if its shell seems off-color, it indicates it is not fresh.
• Smell: The crab is bad if it does not have that fresh sea smell. A bad crab has these characteristic smells: it smells like ammonia, sour, rancid and bitter.
• Texture: Bad crab's meat is slimy. The sliminess is due to the degradation of the meat by bacteria.
• Check Expiry Date: You don't have to jump to the cues mentioned above if the packaging already indicates that the crab has passed its expiry date. In such cases, it's better to discard the whole package.

As popular as steamed and boiled crabs are, creative recipes using crabs also have a prominent existence. Some popular ones that have been loved by people include:

Crab Dip: Crab dip can make the heart of any party. Easy to prepare, it is prepared from crab meat, cheese, mayonnaise, sour cream, and seasonings. It is then served with crackers, tortilla chips, veggies or bread.

Crab Pasta: A main course dish that can be prepared using crab, crab meat with pasta is popular in many areas. Prepared with fish sauces and wine, Crab Pasta is a perfect balance of creamy sauce and sweet meat.

Crab Cake: Crab cakes are popular for their crispy exterior and juicy rich meat inside. Fresh crab meat, breadcrumbs, and seasonings go into the preparation and for the mild heat, jalapeño works great. The cakes are best served with a tangy sauce of any kind.

Crab Beignet: This variation of French pastry needs two things: batter and meat. The batter should be thin and once deep-fried, crispy fritters with a flavorful, tender crab filling get ready. These beignets taste best when consumed hot.

Crab Sandwich: Crab meat can work well in sandwiches. The mayonnaise, mustard, or aioli used in the sandwich perfectly complements the sweet meat of the crab. With all the greens, this light and refreshing meal can be prepared within minutes.

There are lots of crab options available in the USA. Some common ones enjoyed most, include:

Blue Crabs

Blue crabs are colored, their shell and appendages have a bluish hue. These crabs have sweet, tender meat and a slightly briny flavor, making them a favorite in many coastal regions.

Their delicate meat fits well on crab cakes, soups, and dips. And commonly, are boiled or steamed and are a staple in seafood boils, where they are enjoyed with seasoning and butter.

Blue crabs are found primarily on the Atlantic Coast of the Americas.

Dungeness Crabs

Dungeness crabs are native to the West Coast of North America and make an important seafood there. Their meat is not on the briny side, it is sweet, succulent, and slightly nutty-flavored. When compared, they are a bit more expensive than the blue crab.

They are a popular choice worldwide, mostly in restaurants. Except for served steamed or boiled, they are also popular in dishes like crab linguine. Blue crabs might be popular but Dungeness crabs are a favorite on the West Coast.

Snow Crabs

Bairdi and Opilio are common species of Snow Crabs found in the US. They are captured from the cold icy waters of the North Atlantic and North Pacific Oceans, giving them their name. The flavor is mild and slightly sweet. The texture is however firmer, unusual than other types of crabs. This variety is also enjoyed because of the greater meat yield.

They are often sold in clusters or sections. You can find them in dishes like crab legs or crab bisque. Their sweet and delicate meat, combined with their more meat, makes them a treat for seafood lovers.

King Crabs

King crabs are found in the cold waters of Alaska. The crabs are known for their large size. Red King Crab, Blue King Crab and Brown King Crab are some of its species. Not only that, they are also popular for their thick and meaty legs. They are often highly sought after in high-end seafood dishes.

The meat is compared to that of lobster for being juicy, succulent and tender. Except for the steamed version, you can find king crab in crab salads, seafood platters, or even crab mac and cheese. They are a luxurious addition to special occasions and gourmet seafood meals.

Crabs can not be harvested during all seasons, the prime times when they mate and molt are when their fishing is stopped. The best time to enjoy crabs, as decided by the management for the most flavorful and abundant catches is during their respective "season".

The peak season for each type of crab is different. To generalize, crab season runs from October to January, during which the crabs are fully mature, and their meat tastes the best.

• Blue Crabs: They are most abundant from late spring through early fall, running from April to November. The blue crabs feed in the entire summer and grow to maximum size.
• Dungeness Crabs: The season for Dungeness crabs starts in December, the period is specified as during this time they get fully molted. Moreover, the colder waters of the Pacific Ocean during the winter make Dungeness crabs larger and are perfect for holiday feasts.
• Snow Crabs: Except for molting and mating periods, snow crabs can be harvested. However, due to the smaller population, the harvest limit is set for these crabs.
• King Crabs: The peak harvest period for King Crabs is in October and November. Fishermen can harvest king crabs only in limited amounts, and this period is one of the most important focal points in the fishing industry.