Steaming Crabs: A Beginner's Guide To Cooking Perfection

Steaming is a great way to cook crab, and it's not difficult. It's healthier than other cooking methods, and it doesn't take long or require much equipment. You'll need a pot with a steaming rack or separator to keep the crabs from touching the hot liquid. You can use water, beer, or vinegar for steaming, and you can add spices for extra flavour. Place the crabs in the pot, cover, and steam for around 20-30 minutes, depending on their size. They're done when they turn a reddish-orange colour and give off a distinct aroma. Serve with melted butter and lemon wedges.

Preparing crabs for steaming

Firstly, it is important to keep the crabs chilled until you are ready to cook them. If you have live crabs, you can store them in an ice chest or cover them with a saltwater-soaked towel or burlap and place ice on top. Do not submerge crabs in water as they can die from a lack of oxygen.

Before steaming, you will need to clean the crabs. This can be done before or after cooking. Start by removing the apron or abdomen by pulling off the shell flaps on the crab's belly. You can use your hands or a knife to break this off. Next, remove the carapace (the crab's back) by sticking your thumb into the hole left from removing the abdomen and lifting firmly. The shell should detach, along with the guts. Finally, remove the leafy, spongy gills from both sides of the crab and discard them.

Once the crabs are cleaned, give them a quick rinse with water to remove any remaining debris or green-brown guts. Be sure to use separate plates for raw and cooked crabs to avoid cross-contamination.

If you are using frozen crab legs, be sure to defrost them before steaming. Place them in the refrigerator for about eight hours, and do not leave them for more than two days without cooking. Put the crab legs in a watertight container to catch any dripping liquid during the defrosting process.

Now your crabs are ready for steaming! You can steam live crabs or frozen crab legs, depending on your preference and availability.

Remember to always handle crabs with care and use the appropriate tools, such as tongs, to avoid any accidents or injuries.

Choosing a pot and steamer

Choosing the right pot and steamer is essential for successfully steaming crabs. Here are some tips to help you select the appropriate equipment:

Type of Pot:

• Opt for a tall, high-walled pot with a capacity of around 6 quarts. A sturdy pot with straight sides will work well.
• Avoid using a shallow pot or a saucepan, as it may cause spillage and make a mess.

Steamer:

• Look for a steaming rack or separator that fits inside your pot. This ensures that the crabs don't touch the hot liquid while allowing steam to circulate.
• If you don't have a steamer rack, you can create one by using tin foil or inverting clean, empty metal cans.
• Alternatively, use a colander placed inside the pot as a substitute for a steamer.
• If using a colander, ensure that it fits securely inside the pot, leaving enough space for the crabs.

Pot and Steamer Combination:

• A crab steamer is a specialised pot designed for steaming crabs. It consists of two parts: the bottom pot for boiling liquid and the inner perforated pot for holding the crabs.
• If you don't have a crab steamer, you can use a large pot with a circular rack placed over the water.
• Ensure that the rack is a few inches above the bottom of the pot to prevent the crabs from touching the boiling liquid.

Adding liquid to the pot

To steam crabs, you'll need to add liquid to the pot to create steam. The liquid should reach a depth of about two inches—enough to boil and generate steam—but it shouldn't rise above the steam rack.

Water is the simplest liquid to use, and you can add salt to enhance the flavour. A good rule of thumb is to add one tablespoon of salt for every two cups of water.

However, if you want to steam crabs like a local, you could try the Maryland approach and use beer and vinegar. For this, you'll need two cans of cheap beer and an equal amount of apple cider or distilled white vinegar. Some recipes also call for adding bay leaves, while others suggest using one cup of water and one cup of vinegar.

If you're feeling creative, you can add spices to the liquid. Some options include salt, garlic, chillies, limes, and cilantro.

Placing crabs in the pot

When placing the crabs in the pot, you should use tongs, especially if they are still alive. Put three to four crabs belly down on the steam rack. If you are cooking more than four crabs, you can add another layer of crabs, but be sure to cover the first layer with a spice blend before adding the next layer of crabs. Then, cover the pot with a lid.

Crabs should be steamed for around 18-20 minutes, depending on their size. You will know they are done when they turn orange and the meat flakes when tested with a fork. Be careful not to overcook the crabs, as this will affect their taste and texture.

Steaming the crabs

Next, place your crabs in the pot. Use tongs for this step, especially if they are still alive. Put three to four crabs belly down on the rack, then cover them with a spice blend. You can use a blend of celery salt, dry mustard, cumin, black pepper, rock salt, and nutmeg, or purchase a blend for crab meat. Then, add another layer of crabs and repeat the seasoning process.

Cover the pot and steam the crabs. The cooking time will depend on the size of the crabs, the size of the pot, and the number of crabs you are steaming. Whole crabs will take longer to cook than crab legs. Generally, crab legs will cook in about four to eight minutes, while whole crabs can take 18 to 20 minutes or longer. The crabs are done when they turn a reddish-orange colour and smell cooked.

Frequently asked questions