Crabs are a delicious and popular seafood choice, but eating them can be a bit intimidating if you’ve never done it before. However, with a little guidance and practice, you’ll be cracking crabs like a pro in no time. Whether you’re hosting a crab feast with friends or enjoying a solo meal at a seafood restaurant, these 10 steps will teach you how to eat crabs with ease.
Step 1: Choose your crabs. Before you can start eating crabs, you need to pick out the ones you want to enjoy. Look for crabs that are lively and feel heavy for their size, as this indicates that they are full of meat. Avoid crabs that appear dull, slimy, or have an unpleasant odor.
Step 2: Prepare your workspace. Eating crabs can be a messy affair, so it’s important to set up a workspace that can handle the mess. Lay down some newspaper or butcher paper and have plenty of napkins or paper towels on hand. You may also want to have a crab cracker or mallet to help you crack open the shells.
Step 3: Get familiar with the parts of the crab. Before diving in, take a moment to familiarize yourself with the different parts of the crab. This will make it easier to understand where the meat is located and how to extract it. The main parts of a crab include the legs, claws, body, and shell.
Step 1: Prepare the Crabs
Before you can start enjoying the delicious taste of crabs, you need to prepare them properly. This step is crucial in ensuring that you can easily eat the crabs without any hassle. Follow these steps to prepare the crabs:
1. Purchase live crabs: Buy fresh crabs from a trusted seafood market or grocery store. Look for crabs that are lively, active, and have a glossy shell. Avoid crabs that have a foul odor or appear sluggish.
2. Clean the crabs: Rinse the crabs under cold running water to remove any dirt or sand. Use a brush to scrub the shells gently. If there are any barnacles or weeds, scrape them off with a knife.
Now that the crabs are clean, it’s time to move on to the next steps in preparing them for cooking. However, make sure to handle the crabs with caution as their claws can be sharp and they may try to pinch you. So, take necessary precautions and be careful while handling them.
Remove the top shell
Once you’ve cooked the crabs and they’ve cooled down a bit, it’s time to remove the top shell. This step is crucial to access the delicious meat inside!
Start by holding the crab with one hand and grabbing the top shell with your other hand. Use your thumb to locate the groove where the top and bottom shells meet. Gently lift the top shell away from the body by pulling it upwards. Be careful not to break the top shell into small pieces, as you’ll need it later for presentation.
Pro Tip: If the crab has a lot of meat attached to the top shell, use a small knife or seafood pick to carefully scrape it off and set it aside for later use.
Once you’ve removed the top shell, you’ll have a clear view of the crab’s internal organs. Don’t worry, we’ll remove those as well in the next steps!
Step 2: Clean the Crabs
Before you can enjoy your crabs, it is important to clean them properly. This ensures that they are free from any dirt or impurities that may affect the taste or texture of the meat. Follow these steps to clean your crabs:
- Kill the crabs: Before cleaning the crabs, make sure they are dead. You can do this by putting them in the freezer for a few minutes or by placing them in boiling water.
- Remove the apron: Located on the underside of the crab, the apron is a triangular-shaped flap. Hold the crab firmly and twist off the apron to discard it.
- Remove the top shell: Gently lift up the pointed end of the top shell and pull it from the body. Set the top shell aside.
- Remove the gills: In the cavity of the crab, you will find a pair of feathery gills. They are not edible and should be removed. Snap off the gills and discard them.
Once you have completed these steps, your crabs will be cleaned and ready for further preparation. You can now move on to cooking them according to your preferred recipe.
Remove the gills and lungs
After you have removed the shell and separated the crab into halves, it is important to remove the gills and lungs. These parts are not edible and can affect the taste and texture of the crab.
To remove the gills, locate them on either side of the crab’s body. They are feathery structures that are usually a dark color. Take your fingers or a spoon, and carefully pull or scoop them out. Be sure to remove all of the gills, as any remaining pieces can be unpleasant to eat.
The lungs of the crab, also known as the dead man’s fingers, are located under the carapace. They are long, slimy-looking structures that are usually a lighter color than the gills. Use your fingers or a small knife to carefully scrape out the lungs, being gentle to avoid damaging the meat of the crab.
After removing the gills and lungs, you can proceed to enjoy the delicious meat of the crab. Whether you choose to dip it in butter, add it to a recipe, or simply savor it on its own, removing the gills and lungs ensures that you are left with the best part of the crab.
