Steaming Crabs: How Long Does It Take?

Steamed crabs are a delicious meal, and they're not difficult to make. The cooking time depends on the size and type of crab, but generally, it takes 20-30 minutes to steam crabs to perfection. For crab legs, the cooking time is shorter, around 4-8 minutes. The crabs are done when they turn a reddish-orange colour and the meat flakes when tested with a fork.

How to prepare crabs for steaming

Preparing crabs for steaming is a simple process, but there are a few steps to follow to ensure the best results. Here is a guide on how to prepare crabs for steaming:

Cleaning the Crabs

Start by removing the crabs' abdominal shells, or aprons, with your hands. These are the shell flaps on the crabs' bellies, and you can use your thumbs to break them off or carefully use a knife. Next, remove the backs of the crabs by sticking your thumb into the hole left from removing the abdomens and lifting firmly. This should detach the shell from the crab body, with the guts still attached.

Removing the Gills

Take out the spongy or leafy gills from both sides of the crabs and discard them. You can use your hands or a small spoon for this step. It is important to remove the gills as they can impart a bitter taste to the cooked crab meat.

Rinsing the Crabs

Rinse the crabs thoroughly in cold water to remove any remaining debris or grit. Turn the crabs upside down and grip them on both sides, with your thumbs underneath along the back midpoint. Then, crack the crabs along their centers by pulling down with your hands while pushing up with your thumbs. This step helps expose the crab meat to the steam for even cooking.

Defrosting Frozen Crab Legs

If you are using frozen crab legs, you will need to defrost them before steaming. Place them in the refrigerator for about 8 hours, and ensure they are in a watertight container to avoid creating a mess. Do not leave frozen crab legs in the refrigerator for more than two days without cooking them.

Preparing the Pot

Use a tall, high-walled pot or a dedicated crab steamer for cooking the crabs. A sturdy pot with a steaming rack or separator is ideal, as it ensures the crabs don't touch the hot liquid. If you don't have a steaming rack, you can create one by shaping tin foil into a rack that fits inside your pot. The goal is to allow the steam to rise and cook the crabs without letting them touch the boiling liquid.

Adding Liquid to the Pot

For the steaming liquid, you can use water, beer, or vinegar. A traditional Maryland approach is to use a combination of beer and apple cider vinegar or distilled white vinegar. Add about two inches of liquid to the bottom of the pot, enough to boil and produce steam. You can also add spices and herbs to the liquid for extra flavor. Some popular spices include salt, garlic, chiles, limes, and cilantro.

Placing the Crabs in the Pot

Use tongs to place three to four crabs belly-down on the steam rack in the pot. Cover them with a generous amount of your chosen spice blend, then add another layer of crabs and repeat the seasoning process. Finally, put the lid on the pot and turn up the heat.

How to steam crabs

Ingredients and Equipment:

Before you start steaming crabs, make sure you have the following:

• A tall, high-walled pot with a steaming rack or separator.
• Water, beer, and/or vinegar for the boiling liquid.
• Live or frozen crabs.
• Tongs for handling the crabs.
• Butter, lemon, and/or a spice blend for serving.

Step 1: Prepare the Crabs

If you are using live crabs, keep them chilled until you are ready to cook them. Clean the crabs by removing the abdominal shells, backs, and spongy gills. Rinse the crabs with water to get rid of any remaining guts.

Step 2: Prepare the Pot

Add about 2 inches of liquid (water, beer, and/or vinegar) to the pot and place it on the stove. Bring the liquid to a boil. You can also add salt, garlic, chiles, limes, or cilantro to the liquid for extra flavor.

Step 3: Steam the Crabs

Place 3-4 crabs belly-down on the steam rack in the pot. Cover the crabs with a spice blend, then add another layer of crabs and repeat the seasoning process. Put the lid on the pot and steam the crabs for 18-25 minutes, depending on their size. The crabs are done when they turn reddish-orange and the meat flakes when tested with a fork.

Step 4: Serve

Remove the crabs from the pot using a clean pair of tongs to avoid bacterial contamination. Serve the crabs on a platter or newspaper-covered table with melted butter, lemon wedges, and/or your favorite seafood seasoning. Enjoy!

How to tell when crabs are cooked

Knowing when crabs are cooked is essential to ensure they are safe to eat. There are several ways to tell if crabs are cooked:

Check the shell colour

One of the easiest ways to tell if crabs are cooked is by checking the colour of their shells. Fully cooked crabs will have bright red or orange shells. If the shell is green or brown, it is likely that the crab is undercooked or uncooked.

Smell the crabs

Crabs that are cooked will have a distinct aroma. You will know crabs are cooked when you can smell them.

Check the meat

If you are still unsure if the crabs are cooked, you can check the meat inside. The meat of a cooked crab will be flaky and will come away from the shell easily. It should be white and bright with a reddish rind where the meat meets the shell. The meat should also be plump, juicy and moist. If the meat is brownish or yellowish, this indicates that the crab has decomposed and is not safe to eat.

Check the texture

The texture of the crab meat can also indicate if the crab is cooked. The crab meat should be tender and bouncy, springing back when pressed. If the meat is mushy or semi-solid, this means the crab was not alive when cooked.

What to serve with steamed crabs

There are many side dishes and drinks that can complement steamed crabs. Here are some ideas for what to serve alongside steamed crabs:

Side dishes

• Vegetables: Crabs go well with vegetables like broccoli, asparagus, carrots, brussels sprouts, and corn. You can serve them raw, grilled, boiled, steamed, or roasted.
• Salads: A side salad is a simple yet effective pairing with crabs, adding a nutritious and refreshing element to the meal.
• Potatoes: Baked, mashed, or fried, potatoes are a versatile side dish that complements crabs nicely.
• French fries: Seasoned french fries can enhance the buttery and savory flavor of well-cooked crab meat.
• Deviled eggs: This is a unique side dish that goes well with finger foods and can be prepared with various seasonings and sauces.
• Mashed potatoes: A classic crowd-pleaser that pairs well with crabs.
• Corn on the cob: This side dish fits the hands-on eating experience of crabs, and you can prepare it in various ways, such as grilling, steaming, boiling, or microwaving.

Drinks

• White wine: Pinot gris, chardonnay, and dry Riesling are recommended wine pairings for crab.
• Red wine: If you prefer red wine, try a light and fruity option like Beaujolais or Zinfandel.
• Beer: An IPA or wheat beer will also pair beautifully with a crab dinner.

How to pick crabs

Now that you know how long to steam your crabs, it's time to learn how to pick them. Here is a step-by-step guide:

Step 1: Remove the claws

Dislocate the large front claws from the main body by moving them back towards the top shell of the crab, away from the belly. They will come off without much resistance. Save these for later—they are the best part!

Step 2: Peel back the apron

Flip the crab over and pull off the triangular apron in the centre with your fingers or a butter knife. Pop it off and discard.

Step 3: Pry off the top shell

Use your fingers to gently prise off the top shell, exposing the insides. Now, scrape out the gills and the thick yellow substance called "mustard".

Step 4: Crack the crab in half

Once cleaned, gently hold the crab with both hands and bend it in towards itself until you feel it snap. Now you're ready to start picking out the meat. Try pulling the remaining legs out gently to see if any large chunks of meat slide out.

Step 5: Tackle the claws

For the large claws you set aside earlier, snap the flexible claw back to see if any meat slides out, then snap the leg at the joint. With a blunt object, gently break open the shell of the claw. Peel off the shell, exposing the large chunk of claw meat. Enjoy!

Tips:

• Learning from an old pro is the best way to enjoy crab picking.
• A few rolls of paper towels at either end of the table will make you a great host.
• A steamed crab is nothing without Old Bay seasoning—it's the signature Chesapeake flavour.

Frequently asked questions