Cook any crabs in a large amount of abundantly salted boiling water over medium heat, covering with a lid. Cook small crabs for 7 minutes.
Medium-sized crabs (0,5 – 1,5 kilograms) are boiled for 10-15 minutes after boiling.
Large crabs (1,5-3 kilograms) are boiled for 30-40 minutes.
How to cook crabs
Keep crabs in seawater until a large amount of water boils. It is important to use cool water so that the claws do not fall off from the temperature drop. It is recommended to cook crabs in sea water, which can be added to taste to taste.
When the water boils, put the crabs in the water, add spices and herbs to taste, wrapped in cheesecloth. Cook crabs by weight – small 7 minutes, medium 15, large 20. After the crabs are cooked, pour ice water over them.
Red crabs are already boiled, they just need to be reheated.
How to cook large crabs
What will you need?
Crab – 2 kilograms
Bay leaf – 1 piece
Black pepper – 5 peas
Cloves – 2 pieces
Sea salt – 2 tablespoons
Garlic – 1 prong
Lemon – 1 piece
How to butcher a crab before boiling
1. Put the crab on the work surface (table) belly up, tear off the claws.
2.Use a knife to open the shell, remove the crab meat, remove mucus and gills. Everything else in boiled crab is edible.
3. Cut the pincers and pull out the meat.
4. Pour ice water over the crabs.
How to cook crabs
1. Pour water into a large saucepan and put on fire.
2. Put lavrushka, pepper, cloves and salt into the water.
3. Peel the garlic, pass through the garlic press and put in water.
4. Cut the lemon in half and squeeze the juice into the water.
5. As soon as the water boils, put the crabs and cook for 15 minutes.
6. Serve the crabs whole, or the cut meat of the boiled crab in the shell.
7. Place the crab in cold ice water for 5 minutes until the crab is completely cooked.
Fact facts about crabs
Important when boiling crabs
1. It is necessary to cook live crabs until ready, otherwise there is a risk of serious poisoning.
2. Boiled crabs – deep red.
3. If you digest the crabs, they will be “rubbery”, not tasty.
4. For cooking crabs, use sea water, or dilute in water in which the crabs will be cooked, sea salt (for 1 liter of water 1 tablespoon of salt).
5. After boiling the crab, tear off the tail and chat a little in boiling water so that “hay”, the so-called marine debris, will fly out.
6. It is better to cool the crab by putting the back down on the dish – this will allow the crab juice to be preserved.
7. The age of the crab can be determined by cutting the crab – the younger it is, the more difficult it is to break the shell.
8. Serve deliciously boiled crabs with lemon, herbs and treat. ?
9. Before serving, boiled crabs can be garnished with herbs, olives, olives, cheese, lettuce.
How to choose crabs
It is necessary to choose the most active live crabs.
How to store crabs
Store live crabs in the refrigerator – in the vegetable compartment. Store boiled crabs, covered in the refrigerator, for no more than 3 days. Frozen crab meat is stored for 1 year.
Shelf life of cooked crab – 24 hours in the refrigerator.
Calorie content of boiled crab – 85 kcal / 100 grams.
Crab cost fresh from 2 rubles / 000 kilogram, salted crab – 1 rubles / 1200 grams, frozen crab meat costs from 250 rubles. (data as of June 1000).
Benefits of boiled crab meat due to the content of B vitamins (metabolism, cardiovascular system, brain and nervous system), vitamin A (skin, nails, hair, immune system, vision). Crab meat also contains micro- and macroelements: iodine (thyroid health, metabolism), potassium (skeletal system, blood pressure), sodium (muscle tissue, promotes digestion), zinc (bone formation, memory, brain activity), calcium ( metabolism, bone renewal), magnesium (immune processes, nervous system).