Live Crabs

To look at a crab, one must wonder, who got the idea of first eating this spiny, claw-bearing crustacean? He must have been very hungry! Scientists have discovered piles of empty crab shells at archeological dig sites dating back 10,000 years. (Too bad they didn’t have butter back then!) If cavemen could prepare and enjoy live crabs, so can you.

Live lobsters are a rarity, unless you live in Maryland, but lucky for you there are tons of online fish companies that can overnight live crabs right to your doorstop.
Most offer different varieties, for example live soft and hard shelled blue, Dungeness and Maryland crabs. Also available are Alaskan King crab legs, Stone crab claws, Dungeness crab meat and jumbo lump crab meat.

As soon as you have received your live crabs, open the package to ensure that they are alive. They will be sluggish as cold temperatures put them in a dormant, unaware state. Crabs, like other crustaceans, when stressed, secrete a chemical that degrades the meat. So it is recommended that you store them in the refrigerator until your are ready to cook. They should preferably be cooked the same day you receive them. They should never be stored in salt water, tap water, or in an airtight container prior to cooking, as they will suffocate. Once a crab dies, the meat deteriorates quickly and it is suggested that you discard it.

If you are uncomfortable about cooking a live crab, pre-cooked crabs and legs are offered at grocery stores and online companies. One thing to keep in mind: Pre-cooked crabs and legs have been frozen in a salt brine so think twice about salting it or thoroughly rinse crabs with water before cooking.

To boil live crabs, fill a very large pot with ½ gallon salted water. Bring to a boil and using sturdy tongs, pick up crabs from behind and add head first. Once the water has returned to a boil, start timing. For a large crab (2 lbs) it will take about 20 minutes and 5 more minutes for any additional pound. The shells will be bright red when cooked through. Removed crabs and shock them in cold water to prevent over cooking.

People from Maryland claim the only way to cook live crabs, is to steam them as boiling them turns the meat mushy and leeches out the crabby flavor. What do they know? Well, a lot actually, as crabs are to Maryland as deep dish pizza is to Chicago.

To steam live crabs bring 4 inches salty water to a boil in a very large pot. Place crabs on rack above the boiling water and cover. Once the water has returned to a boil, reduce to a simmer and begin timing. Depending on the size and amount of crabs, it should take at least 20 minutes. When cook through the crabs shells will be bright red. Remove crabs, rinse under cold water and serve!

Crab legs are another yummy delight! If frozen, defrost them in the refrigerator for 8 or more hours. Split legs can be brushed with butter or olive oil and broiled for 3 minutes. Whole legs can be baked for 8-9 minutes at 350 degrees.

Well, now that you have your cooked crab and all of your accoutrements (mallets, nutcrackers, small forks) how the heck do you get to the meat?

With the crab belly up, eyes pointing away from you, remove the triangular belly flap. Turn crab over and remove top shell. Underneath you will find the feather-like gills. Remove and discard them. Twist off the claws and legs and set aside. Either cut the body down the middle in halves or break it apart with your hands by moving sides up and down. Wash away the innards. Now take you fork or pick and remove meat from body. Don’t be bashful, use the mallet if necessary. Crack open the claws to free the meat and suck and chew on the legs to help shimmy out the sweet flesh. Dip in lemon butter and relish all the work going into that mouthwatering bite! Yum!

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