![]() To test, pull out a claw and crack it open, if the meat is hot the crabs are done. Put top on pot and let steam for approximately 6-8 minutes. Carefully layer Mid-Atlantic hand selected crabs into the pot, if desired add additional seasoning to each layer. Place pot on stove or grill cover and bring to a full boil. Add equal parts water, vinegar or beer, or all three depending on your tastes, just up to the bottom of the rack, have at least 1 inch of liquid in the bottom of the pot. In a large cooking pot place a raised rack in the bottom, minimum of 2 inches, so that the crabs do not touch the liquid. Crabs can be served with warm butter, vinegar and extra seasoning for dipping. Make sure to cover your table with heavy brown craft paper or newspaper. Let stand, room temperature, approximately 15 minutes for the full flavor of the crab to develop. Remove steamed crabs from plastic bag and unwrap paper. Place in refrigerator with paper towels or newspaper underneath. Discard shipping container and gell packs. Upon delivery remove crabs (and other seafood) immediately from the shipping container and remove gel packs. If you have any questions regarding preparation or your order please call us toll free at 1-86. If no one is available at time of delivery, package will be left with no signature required, unless otherwise specified. If no one is available, and the package is left unattended for an extended period (especially in hot weather), we cannot guarantee that the seafood will remain in good condition. If you are sending a gift to someone, please notify them when to expect delivery. It is recommended that someone be available to receive shipments from Mid-Atlantic Crab Co. Other people wear latex gloves to protect themselves from the heat of the shells.Re-heating and preparation instructions for Mid-Atlantic Steamed Blue Crabs You can rinse them quickly under cold water to move things along. ![]() Remove the crabs from the pot and let sit until cool enough to handle. Cover the pot and steam until the crabs are cooked through, 10 minutes for small blue crabs and 15 for larger Dungeness and up to 20 minutes for even bigger crabs. Set a steamer basket in the pot and the crabs in the basket or, if you have a lot of crabs, simply pile them in. To Steam: Bring about an inch of salted water to boil in the bottom of a large pot.Add the crabs and simmer until they are cooked through, 10 to 15 minutes depending on the size of the crabs. Add any spices or herbs you like (Old Bay has plenty of adherents, for example, and it's easy to make a homemade version, too). Add enough salt so it tastes as salty as the ocean. To Boil: Bring a large pot of water to a boil.Boiling is more common, but steaming crabs emerge from the pot less water-logged and more filled with their own crabby juices. You'll want to cook the crabs before you clean them. If you're choosing crabs from a tank or cooler, look for feisty specimens. No matter what crabs you have on hand, use this guide to get them ready to eat.Ĭrabs kept on ice or in the fridge will be lethargic, but even they should respond to being picked up or moved around with a bit of leg movement. Live crabs ship surprisingly well when handled properly and kept on ice, but there is something about the local crab season that can't be beaten, whether that's Dungeness crab pulled out of the Pacific Ocean or blue crabs from the Chesapeake Bay.
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