Tips On Cooking Seafood – Crab

We will concentrate on the salt-water versions, which usually have two large pincer claws, many people consider the meat inside more succulent than Lobster. You should buy them live to make certain that they are fresh, they will keep for a day in a domestic fridge if covered in a damp cloth or paper. But keep them enclosed since they can easily escape when you open the door, and their pincers can give a nasty bite.

The flesh of the Crabs is rich in trace elements essential for a healthy body such as B vitamins and iron, zinc and selenium.

Tip 1. Plain and simple cooking of Crab

This is plain and simple but will give you more than thirty minutes great eating value. You need a reasonable sized Crab, around 1 kg plus, preferably male, since they have larger pincers and more white meat. Have a large pot of boiling salted water to hand, and plunge the Crab into the water. Pop on the lid and simmer for 20 minutes for a 1 kilo Crab and an extra 10 minutes per kilo afterwards. Remove and…

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