Boiled Hard-Shell Crabs
ready in: 30-60 minutes
recipe id: 87401
cook method: stovetop
4 quarts water
16 live hard-shell blue crabs
cocktail sauce, if desired
Heat water to boiling in large kettle or canner.
Drop 1/4 of the crabs at a time into water. Cover and heat to boiling; reduce heat to low. Simmer 10 minutes; drain.
Repeat with remaining crabs.
Follow directions below to remove meat. Serve with cocktail sauce.
How To Eat Crab:
1. Using your thumb, pry off the tail flap, twist off and discard. Turn crab right side up and pry up the top shell. Pull it away from the body and discard.
2. Using a small knife (or your fingers), cut the gray-white gills (called "devil's fingers") from both sides of the crab. Discard gills and internal organs.
3. To remove meat, twist off the crab claws and legs. Use nutcracker to crack shells at the joints. Remove meat with a small cocktail fork or nut pick. Break the body and remove any remaining meat in the deeper pockets.
nutritionNutritional data has not been calculated yet.
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