The Art Of Cutting Crab For Hot Pot: A Step-By-Step Guide

Crab hot pot is a popular Japanese winter dish. When preparing crab for hot pot, it is recommended to use kitchen scissors to cut the crab legs easily. Make slits on the shells of the crab legs with a knife and move the blade to peel off the shell. You can also cut the crab in half. It is important not to overcook the crab, as it will dry out.

How to cut crab legs with a knife

Crab legs can be cut with a knife or kitchen shears. Here is a step-by-step guide on how to cut crab legs with a knife for hot pot:

Step 1: Detach the knuckles

Crabs have two knuckles, each holding three legs and one claw. To detach the knuckle, hold the leg with a towel and cut through the joint with a knife. This will help to prevent the spines from poking you.

Step 2: Segment the leg

Cut the legs into 2- to 3-inch segments using a knife or kitchen shears. Cutting the legs into smaller pieces will make them easier to cook and eat. Snip between the joints to simplify removing the meat.

Step 3: Split the shell

To simplify the removal of the meat, slice through the lightly coloured, more pliable part of the shell with your knife. The cooked meat should be able to be pushed through the end and removed easily.

Step 4: Remove the meat

Once the shell is split, you can remove the meat by pushing it through the end of the shell. If you are having difficulty, try using a small fork or pick to help remove the meat.

Step 5: Prepare for hot pot

Once you have removed the meat from the shell, it is ready to be added to your hot pot. Enjoy your delicious and freshly prepared crab hot pot!

Note: It is important to be careful when handling the crab legs and to use a towel or protective gloves to avoid any sharp spines or shells poking your hands.

Using kitchen scissors to cut crab

Using kitchen scissors to cut a crab for hot pot is an effective method. It is a delicate process that requires precision and focus. Here is a step-by-step guide on how to use kitchen scissors to cut a crab:

• Place the crab on a clean chopping board. Ensure that the crab is secure and stable, firmly holding it with one hand while using the scissors with the other.
• Using kitchen scissors, carefully cut across the front of the crab. This step involves removing the eyes and mouth of the crab, so be cautious and precise.
• Next, you can use the scissors to cut through the crab legs. Place the bottom of the scissors' blade on the joints of the legs and apply pressure to cut through. Alternatively, make slits on the shells of the crab legs with a knife and then use the scissors to peel off the shell.
• If you are preparing a whole crab, you can use the scissors to cut the crab into halves or quarters, depending on your preference.
• Finally, use the scissors to remove the crab meat from the shell. Crab scissors often have a long and thin blade designed for this purpose.

It is important to use sharp and durable kitchen scissors when cutting a crab. Some scissors have serrated jaws specifically designed for cracking hard shells, while others have blades suitable for cutting softer shells. Always exercise caution when handling kitchen scissors and cutting seafood.

How to cut crab with a crab spoon/fork

To cut crab with a crab spoon/fork, you will first need to prepare the crab by removing the top shell. You can do this by locating the grooves near the rear legs and pulling up on the shell.

Next, flip the crab over and locate the long, almost triangular section of the shell running partway down the centre. Pull this piece up and backwards to remove it. This is the apron or the triangular shell on the crab's belly, and it can be removed with a crab knife or a crab spoon/fork.

After removing the apron, flip the crab again and remove the gills that run along the sides with your hands. Wash away the "crab butter" (the mushy yellow stuff in the cavity) along with the intestines, unless you plan to eat it.

Now, the legs can be twisted off and cracked by hand, or with a crab mallet for harder pieces like the claws. The body can be folded back and forth like a book, and it should crack in half.

Place all of the crab pieces on a large serving dish and use a crab spoon/fork to get the meat out of the shell. Crab spoons/forks are ideal for this task as they are long and slender, allowing you to reach deep into the crab's legs to scoop out the meat.

How to cut crab into halves

To cut a crab into halves, you'll first need to humanely kill the crab. You can do this by spiking it—that is, by stabbing a knife or other sharp object into the brain and nerve centres of the crab, one near the eyes and another near the tail. Alternatively, you can put the crab in the freezer until it completely stops moving, but be careful not to leave it so long that it starts to freeze.

Once the crab is dead, you can begin preparing it for your hot pot. First, use scissors to cut off the sharp tips of each of the legs and discard them. Then, turn the crab over and remove the flap on the underside so that you can take off the top shell, or carapace. Next, stick your thumb under the shell, pull it up and off. If it's being stubborn, run a small knife down each side of the shell and then remove it.

Now, you're ready to cut the crab into halves. Using a cleaver or heavy-duty knife, cut the crab body in half down the middle. Stand one half on its side and cut down through it, so you have two pieces, each with legs attached. Repeat with the other half.

How to cut vegetables for crab hot pot

Preparing vegetables for crab hot pot is simple and requires little equipment. The following instructions will guide you through the process of cutting vegetables for this delicious dish.

Selecting Vegetables

The first step is to choose the vegetables you want to include in your crab hot pot. While you can use almost any vegetables, some popular options include napa cabbage, leek, Chinese cabbage, tofu, mushrooms, and leafy greens such as watercress and lettuce. Root vegetables like daikon, carrots, lotus root, and potatoes are also great choices.

Washing and Chopping

Once you have selected your vegetables, wash them thoroughly under running water to remove any dirt or residue. For leafy greens, it is best to leave them whole or cut them into large pieces, as they will cook quickly in the hot broth. For root vegetables, you can either cut them into two-inch chunks or slice them thinly, about one-eighth of an inch thick. Cut the tofu into cubes, and separate the mushrooms into small bundles or slices, depending on their size.

Slicing Cabbage

When slicing napa cabbage, a popular vegetable in crab hot pot, it is recommended to use the Sogi giri method. Hold the knife at a 20-30 degree angle and slice the cabbage thinly. However, if you find this too tedious, you can simply chop the cabbage into 1-2 inch width pieces.

Timing and Presentation

Remember to add the vegetables to the hot pot in the correct order, as some vegetables cook faster than others. Leafy greens, for example, only need to be cooked for 2-3 minutes, while root vegetables may take longer. Present the vegetables on a platter or in a bowl, ready to be added to the hot pot when needed.

Final Tips

Feel free to experiment with different types of vegetables and cutting techniques to find what works best for your taste and presentation preferences. You can also add other ingredients like seafood or meat to your crab hot pot for a heartier dish. Enjoy the process of preparing and cooking your crab hot pot with family or friends!

Frequently asked questions