How to cook crabs

Information for crabs in our free cooking ingredients collection.

Crabs

There are dozens of different crabs on the market today, varying widely in size and shape. Therefore, it is important to know what kind of crab you are buying before bringing it home.

Crabs have 10 legs, the front 2 of which have pincers. There are freshwater and saltwater crabs. Saltwater crabs are the most plentiful. Soft-shell crabs are not a distinct variety of crabs. Rather, they are crabs that have shed their hard outer shell. Before growing a new shell, these crabs (usually a variety called blue crabs) have a 6-hour window during which they have a soft shell. This window can be extended if the crustaceans are removed from water. The benefit of a soft-shell crab is that it can be eaten whole without bothering with a pesky, rigid exterior. Alaskan king crab is another term crab buyers may encounter. Meat from this large crab species is frozen soon after the catch. Then, the sweet, meaty flesh is frozen so it can be shipped to farflung locations.

Crab is a lean source of protein and an excellent source of vitamin B12.

How to cook crabs

Crab is sold whole, cooked or alive. Choose live crabs that are active and heavy for their size. Hard-shell varieties should not have softening shells. Refrigerate live crabs covered with a damp towel until just before cooking. Live crabs should be used the day they are purchased.

Cooked whole crabs and crabmeat should have a fresh, sweet smell. Cooked crab is available in whole pieces (lump white meat from the body) or in smaller pieces (flaked light and dark meat from the body and legs).

For ease of use, consider using canned crabmeat. Or, if you prefer, choose pasteurized crabmeat, which has been heated in cans but has not been subjected to the higher temperatures of the canning process. For this reason, pasteurized crabmeat should be stored unopened in the refrigerator no longer than 6 months. Use it quickly after opening. Always use your fingers to pick over crabmeat, fresh or canned, to make sure there are not tiny pieces of hidden shell. Refrigerate leftover cooked crabmeat, tightly covered, for not more than 2 days.

Serving suggestions

Crabmeat has a tender, flaky texture and a delicate, sweet flavor. For the best possible flavor, choose live crabs. If only cooked crab is available, add it to hot dishes during the last minutes of cooking and cook just until hot.

Crabs can be cooked in a variety of lowfat ways, including steaming and broiling or in broth-based soups and gumbos. Crab cakes, traditionally held together with mayonnaise and bread crumbs, are leaving the confines of New England for the rest of the states. A lower-fat version uses egg whites in place of mayonnaise. Instead of floating crabs in a pan filled with oil, try dusting them with flour and reducing the amount of oil you use.

• Lobster
• Mussels
• Octopus
• Oysters
• Scallops
• Shrimp
• Legumes
• Alfalfa
• Broad beans (fava beans)
• Chickpeas (garbanzo beans)
• Common beans
• Black beans

• Perch
• Striped bass
• Catfish
• Swordfish
• Tuna
• Mackerel
• Salmon
• Smelt
• Trout
• Shellfish
• Abalone
• Clam

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