How to Steam Blue Crabs: The Perfect Recipe for Seasonal Delicacy
Steaming Fall Blue Crabs: From Fresh Live Crab Preparation to Perfect Steaming Time
As the fishing season reopens in September after the ban, fall blue crabs, especially males, are known for their plump meat, large size, and delicious sweetness. This recipe guides you through steaming live blue crabs to savor their peak freshness. Handling live, lively crabs can be tricky, but freezing them for about 30 minutes makes preparation much easier. The steaming time varies with the crab’s size and quantity: steam for 20 minutes if they are large or numerous, and 15 minutes if under 1kg. After steaming, let them rest for 5 minutes to ensure perfectly cooked, vibrant red crabs. Let’s get started with preparing these fresh crabs!
Ingredients- 4 live blue crabs (approx. 1.2kg)
- 1/2 cup soju (for reducing fishy odor)
Cooking Instructions
Step 1
I’ve purchased 1.2kg of live blue crabs, which is about 4 crabs. They are quite large! The reason crabs are stored in sawdust is to induce a dormant state, making them calmer and easier to handle. This method helps them stay alive for about 2 days.
Step 2
Place the crabs, covered in sawdust, in a basin of cold water and shake them vigorously multiple times to wash away the sawdust. Thorough rinsing is key.
Step 3
Carefully remove any netting or fishing line attached to the crabs. Ensure all foreign objects are cleaned off.
Step 4
Press down firmly on the crab’s belly flap (apron) to expel any waste. You can distinguish males from females by their apron shape: males have a long, narrow apron, while females have a broader, more rounded one. September is prime time for male crabs with full, sweet meat, while spring is best for females with roe.
Step 5
Now, use a scrub brush or an old toothbrush to meticulously clean the entire crab. Pay special attention to scrubbing the areas between the legs to remove any remaining sawdust or dirt. Crabs can start to deteriorate once exposed to tap water, so it’s best to complete the cleaning process as quickly as possible.
Step 6
Here are the cleaned crabs. While some might trim off the less meaty legs, I’ll leave them on as removing them could cause the crab’s juices to escape during steaming. We’ll steam them whole.
Step 7
Once the water in your steamer pot comes to a boil, add the 1/2 cup of soju. The soju helps neutralize any fishy odors from the crabs. If you’re particularly sensitive to the smell, you can also dissolve a tablespoon of soybean paste in the water for extra odor control.
Step 8
When the water is boiling and steam is rising, carefully arrange the cleaned crabs in the steamer basket. Place them on their backs with the apron side facing upwards to prevent the delicious innards from spilling out during cooking.
Step 9
Cover the steamer and cook over high heat for 15 minutes. If your crabs are particularly large or you’re steaming a generous quantity, increase the steaming time to 20 minutes. It’s important to steam them for the allotted time without lifting the lid.
Step 10
After 15 minutes, turn off the heat and let the crabs steam for an additional 5 minutes with the lid still on. This resting period allows the heat to distribute evenly throughout the crab, ensuring moist and tender meat. Keeping the lid on from start to finish is the key to perfectly steamed crab.
Step 11
After 5 minutes of resting, lift the lid to reveal perfectly cooked, bright red crabs. Notice the rounded apron on the crab placed at the bottom – that’s a female crab. Comparing it to the male crab with the pointed apron, the difference is clear! Steaming them this way preserves their natural sweetness and fresh flavor.
