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In this food tutorial learn a simple recipe for making steamed blue crabs.
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How to Make Steamed Blue Crabs
We’re going to steam these blue crabs today. Usually I make them like a Cajun style with the mirepoix and the Cajun seasoning, the brand Zatarain's has a very nice spicy mix, that’s what I’m used to doing it but today I’m going to steam them, you can see this —you can just about see the water in the bottom of this steamer and I’m figuring that the taste should be even stronger on the crab even though it wont have a lot spice in it but the flavor should be on natural and very strong and I got to be quick because they’re not going immediately into the water so I just put it them there with the cover right here. That should take about ten minutes. And just let them steam there, set the timer, come back in ten minutes and take a look.
Well after about one minute, I lower the flame and then now they’re not going to be jumping around anymore so we’re going to take just a look, turn them, get them in a better position, that’s fine and make sure it steamed very nicely.
We’ll take a look; it’s been like four minutes. You notice a lot of liquid has come out of the crab, that’s the bottom, didn’t have that much liquid in it, let them finish up.
Well, in ten minutes we just take the crabs out. And after they cool in about half hour, we’ll crack them open and we’ll take a look at them. I hate to waste anything; this is what it came out of the pot. It’s a little bit weak right now but if you reduce this all way down to there and save it and we make something with fish or crabmeat whatever, you have a concentrated crab flavor that you can always add to it. You just have to learn how to use these things, it’s the same thing as if you bought chicken base or beef base, you’re going to have your own crab base, you boil it down to about an inch from the bottom, of course not in a plastic, and you could put it in the freezer and just save it for that special day.
Well the crab is easy to open. This piece I have already taken it off, that’s in there, you pull it back, just go like that, pry that open. These were the eyes and I’ll just remove them. This white tentacle like looking things, they’re not really edible. So you take them off and you crack claws off and the legs and just push this in. Open it’ll up and inside here has all the lump crabmeat.
Now, as far as the taste, it is very crabby. Got to have say, more natural and a serious crab flavor compared to when you would boil the crabs and make them spicy. So I think in the future I’m going to start cooking him like this, this is great, there you go.