Its easier than you think to enjoy this delicious Southern delicacy.
If you’ve never cooked fresh blue crabs, it might seem a bit intimidating.
Once cooked, however, the shells turn vibrant shades of red and orange.
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Blue crab seasongenerally runs from April to November, depending on the region.
Never buy or cook dead crabs.
How they are labeled (and priced) will depend on the seller.
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Male crabs are generally meatier than female crabs.
If you are using crab meat in a dish likecrab cakesor pasta, you will likely need more.
Ask your fishmonger to select crabs that are heavier for the most meat.
Credit: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Buy crabs on the day you plan to cook them.
you’re able to also grill crabs with a grilling rack to add a hint of smoke.
When the crabs are cooked, the shell will change from gray to a reddish-orange hue.
Or you’re able to crack the claws and remove the meat with a small cocktail fork.
Look for lump crabmeat at the base of the back legs.
Step 2: kick off the Shell
After the legs are removed, turn the crab over.
With the crab inverted, you’ll want to remove the apron, also known as the tail flap.
Sometimes it’s easiest just to take a knife and pull it up.
Discard it once you’ve taken it off.
Insert your thumb under the shell by the apron hinge and pry off the top shell.
Discard the shell after it’s been separated.
Inside, you should see lots of crab meat.
Step 3: Clean The Crab And Pick The Meat
Next, clean the crab.
Use your fingers to pull the sides apart, and remove thelump crab meatfor eating.
Then, grab another crab and enjoy all over again.
