Do you know how to prepare and cook live crab?
Our friends over at Epicurious have a great guide, here’s a primer:
PREPARATION FOR LIVE DUNGENESS CRABS
“If you’ve ever cooked a live crab and tasted the sweet meat, you’ll know that steaming crabs yourself makes a big difference in the flavor. I realize I am very lucky—not everyone has the Pacific Ocean as their backyard. If you don’t have access to live crabs, look for high-quality cooked lump crab meat from Dungeness, blue, peekytoe, or snow crabs. “
Live crabs are rambunctious, but preparing them isn’t as hard as it seems. You have a couple of options. First, you can bring a large pot of water to a rolling boil, drop in the crab, cover the pot, and cook for 20 minutes. But just as chefs have found alternate ways of quickly killing and cooking lobsters to get the sweetest-tasting meat, I prefer to deliver a quick, fatal blow with a rolling pin to the breastplate on the underside of the crab. Then I prepare, steam, and shell the crab as follows. I find that cleaning the crab before you cook it results in the sweetest meat.
See the whole article at Epicurious