How to Clean Fresh Blue Crabs
0’s Home Cooking | A Step-by-Step Guide to Cleaning Blue Crabs
Welcome to our home cooking series! Following along with the ‘Ppaangeun’s Home Cooking’ video will be a great help, especially for understanding cooking temperatures and times. *^^* You can find more detailed information on my blog and YouTube channel.
* Blog: https://blog.naver.com/nyangeun
* YouTube: https://www.youtube.com/channel/UCi43qdsY8MkNZh8v5-80PVw
Essential Tools- 3 fresh live blue crabs
- 1 tablespoon coarse salt
- 1 clean toothbrush (dedicated for crabs)
- 1 pair of kitchen scissors
Cooking Instructions
Step 1
First, fill a large basin with cold water and dissolve 1 tablespoon of coarse salt in it. This saltwater helps keep the crabs fresh while rinsing away any dirt.
Step 2
Dip the clean toothbrush into the saltwater and gently scrub all parts of the crab. Pay special attention to the areas between the legs and joints, as these can harbor a lot of dirt.
Step 3
Now, gently press down on the crab’s apron (the triangular flap on the underside of the body) to open it. Be careful not to press too hard.
Step 4
You can tell if the crab is male or female by the shape of its apron. A pointy, triangular apron indicates a male (su-kkegge), while a rounded apron means it’s a female (am-kkegge).
Step 5
With the apron lifted, use the toothbrush again to thoroughly clean the inside of the apron area and around the body. This step helps remove any remaining debris.
Step 6
Next, use your kitchen scissors to cut and remove the apron completely. Cut it away from the main body.
Step 7
Trim off any thin, fleshy parts of the legs, especially near the joints where there’s not much meat. This makes the crab easier to eat and removes unwanted parts.
Step 8
Crucially, use your scissors to cut off the sharp, pointed parts on the sides of the top shell, near where the gills are located. These can be sharp and potentially cause injury.
Step 9
Now, insert your fingers under the top shell where the apron was removed, and prepare to split the body in half lengthwise. You’ll aim to divide the main body into two equal parts.
Step 10
As you split the body, you’ll see a dark, blackish sac (the gills’ anterior part, often containing grit). Carefully peel and remove this part with your fingers. It can impart a bitter taste if left in.
Step 11
You’ll notice a yellowish, soft substance inside the body – this is the crab’s roe or tomalley. This is a delicious part that adds rich flavor, so leave it intact. Do not wash it away!
Step 12
The dark-colored gills, located along the sides of the body, can be bitter. Use your scissors to cut them away from the body. This is a very important step for a clean taste.
Step 13
Finally, trim off the crab’s mouthparts and the pointed area at the very front of the body using your scissors.
Step 14
After completing all these steps, your blue crabs will be perfectly cleaned and ready to go! You can now enjoy them in delicious steamed crab dishes, spicy raw crab salads (gejang), or hearty crab soups. ^^* Watching the video again can help solidify your understanding!
