How to cook crabs?

Cook any crabs in a large amount of abundantly salted boiling water over medium heat, covered with a lid. Boil small crabs for 7 minutes .

Medium-sized crabs (0.5 – 1.5 kilograms) are cooked 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 sea water 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 difference. It is recommended to cook crabs in sea water, which can be salted to taste.
When the water boils, put the crabs in the water, add spices and herbs wrapped in gauze to taste. 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 warmed up.

How to cook big crabs

What 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 cooking
1. Put the crab on the work surface (table) belly up, tear off the claws.
2. Using a knife, open the shell, remove the crab meat, remove the mucus and gills. Everything else in boiled crab is edible.
3. Cut the claws and pull out the meat.
4. Fill the crabs with ice water.

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, put it through a garlic press and put it into the 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 crabs whole, or chopped meat of boiled crab in shell.
7. Put the crab in cold water with ice for 5 minutes to complete the cooking of the crabs.

Fun facts about crabs

Important when cooking crabs
1. It is necessary to cook live crabs until cooked, otherwise there is a risk of serious poisoning.
2. Boiled crabs – deep red.
3. If the crabs are digested, they will be “rubber”, not tasty.
4. For cooking crabs, sea water is used, or sea salt is diluted in the water in which crabs will be boiled (1 tablespoon of salt per 1 liter of water).
5. After cooking the crab, tear off the tail and chat a little in boiling water so that “hay”, the so-called marine debris, flies out.
6. It is better to cool the crab by laying it on a dish with its back down – this will allow the crab juice to be preserved.
7. The age of the crab can be determined when cutting the crab – the younger it is, the more difficult it is to open the shell.
8. Serve boiled crabs delicious with lemon, greens and pleasure.
9. Before serving, boiled crabs can be garnished with herbs, olives, black 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. Keep boiled crabs covered in the refrigerator for no more than 3 days. Frozen crab meat is stored for 1 year.

The shelf life of cooked crab is 24 hours in the refrigerator.

Calorie boiled crab – 85 kcal / 100 grams.

The beneficial properties of boiled crab meat are 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 macro elements: iodine (thyroid health, metabolism), potassium (skeletal system, blood pressure), sodium (muscle tissue, aids digestion), zinc (bone formation, memory, brain activity), calcium ( metabolism, bone tissue renewal), magnesium (immune processes, nervous system).