Southerners have a deep love for crabs, evident in the abundance of delectable crab recipes we enjoy. From crab cakes to claws to legs to salads, we simply can’t get enough of this exquisite seafood. However, when it comes to cooking with crab, there are essential tips you should keep in mind. Here is a comprehensive guide on how to cook with fresh or frozen crab.
When it comes to the different types of crab, not all are equal, and many varieties you might come across in restaurants or stores are not native to the South. Here’s a breakdown of the most common types of crab you’ll encounter:
Stone Crab: A South Florida delicacy harvested for its claws from October to May.
Blue Crab: Found along the East Coast and Gulf, known for its vibrant red and orange shells when cooked.
Dungeness Crab: Larger than blue crabs, fished from Alaska to the West Coast.
King Crab: The largest species, primarily fished in Alaska and the Bering Sea, sold in leg clusters.
Snow Crab: Thrives in cold waters of the Pacific and Atlantic, often served in leg clusters.
Soft-Shell Crab: Edible right after molting, available fresh in spring to early summer and frozen year-round.
When substituting different kinds of crab in a recipe, consider that blue, snow, and Dungeness crabs generally have a similar salty-sweet flavor. However, variations in taste can occur based on factors like the water’s saltiness, processing, and cooking methods. Claw and leg meat tend to have a more robust flavor compared to large body pieces.
For crab meat, “jumbo lump” is premium large white chunks perfect for seafood cocktails and salads, while “lump” is slightly smaller pieces suitable for pasta or crab cakes. “Backfin” is a mix of broken lump and small pieces, ideal for stuffings and dips. Dark brown claw meat, with a stronger flavor, is great for sauces and dips.
Crab meat is perishable, so it’s recommended to use it within two to three days. Freezing crab is possible, but it’s best to freeze it in the shell or in prepared dishes like crab cakes or casseroles for up to three months. Thaw crab legs overnight in the refrigerator for the best texture before cooking, preferably by steaming or roasting.
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Line a baking pan with aluminum foil, and bake at 350 degrees for 15 minutes. Find more details in the original Southern Living article.
