Louisiana Blue Crabs are available in the warm waters of the Gulf of Mexico. The word for Blue Crab in the Greek means beautiful swimmer and savory. Louisiana Blue Crabs are also known for a sweet and hearty texture. Blue crab claw meat is my favorite, but lump white crab meat is without a doubt the best.
On this sunny day in August, we visited the Folse & Company Seafood Market in Gonzales, Louisiana. It had been about 20 years since I actually boiled my own crabs. Usually, it is so easy to get boiled crabs at local restaurants.
We recommend about 2-4 crabs per person depending on the size. Of course, we only buy the best grade #1 crabs, so they are rather large and full of incredible meat.
How Long Should You Boil Blue Crabs? A Detailed Guide for Perfectly Cooked Crabs
Cooking blue crab is a delicious way to enjoy this sweet, tender seafood. But getting the cook time just right is key – undercooked crab can be unsafe, while overcooked crab turns out dry and rubbery. So how long should you boil blue crabs to achieve crab meat that is perfectly cooked through without losing moisture and flavor?
In this detailed guide, I’ll walk through everything you need to know about boiling blue crabs, from start to finish. With a few simple tips on prep, seasoning, and monitoring doneness, you’ll learn the optimal boil time to consistently produce tender, juicy blue crab Let’s get cooking!
Prep the Crabs for Boiling
Before boiling, it’s important to prepare the crabs so they are inactive. This not only makes the process more humane, but also safer when it comes time to transfer the crabs into the pot.
Start by filling a large container with ice and water. A sink bucket, or other vessel that allows room for both the crabs and ice water will work well.
Next, use long metal tongs to carefully place the live crabs into the ice bath fully submerging them in the icy water. This rapid temperature change will send the crabs into a dormant state.
Allow the crabs to soak in the ice bath for 5-10 minutes. Check periodically by removing one crab with tongs – it should be motionless when fully chilled.
Leave the crabs in the ice water until your pot of boiling, seasoned water is fully ready. Removing them just before boiling ensures they remain dormant and inactive for safer handling.
Season the Boiling Water
While the crabs chill, prepare your pot of boiling water. Fill a large stockpot about 3/4 full with water – enough to fully submerge the crabs with a little room to spare.
Bring the water to a rolling boil over high heat. A rolling boil means you’ll see large, actively bubbling water that continues boiling when stirred.
Add salt, spices, and aromatics for flavor. Good options include:
- 1/2 cup sea salt
- 2 lemons, sliced
- 3 tbsp Old Bay or crab boil seasoning
The salt helps season the crabs and raises the water’s boiling point to cook the meat thoroughly. Spices like Old Bay add great flavor while lemon provides brightness. Tailor the seasoning to your tastes.
Once the water reaches a rolling boil, it’s ready for the crabs. Turn the heat down slightly to maintain the boil without boiling over once the crabs are added.
Boil the Crabs for 15-20 Minutes
When your seasoned water is boiling rapidly, carefully lower the chilled crabs into the pot. Use tongs to gently place them headfirst into the boiling water to prevent splashing.
Once all the crabs are added, place a tight-fitting lid on the pot.Boil the crabs continuously for 15-20 minutes, keeping the lid on as much as possible to maintain high heat.
Ideally, check doneness around the 15 minute mark. Carefully remove one crab and check the shell color and meat tenderness. Properly cooked shells will turn bright red-orange.
To check the meat, twist off a leg and crack it open. The meat should be opaque and tender throughout, not translucent.
If the crab isn’t fully cooked, return it to the pot and continue boiling for 2-3 more minutes. Check again for doneness.
When the crabs are ready, remove them promptly with tongs and transfer to an ice bath. Chilling quickly stops the cooking process so they don’t overcook.
Tips for Perfectly Cooked Blue Crab
Following a few simple guidelines will ensure your boiled blue crab turns out tender and delicious every time:
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Use live crabs for the best flavor and food safety. Cook them the same day they are caught or purchased.
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Chill the crabs thoroughly before boiling so they are easy to handle.
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Bring the seasoned water to a rapid rolling boil before adding crabs. This allows them to cook as quickly as possible.
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Use enough water to allow the crabs room to boil rapidly. Overcrowding will lower the water temperature and result in undercooked crab.
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Keep the lid on as much as possible to maintain high heat and cook times.
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Pull crabs as soon as they reach ideal doneness. They can overcook quickly past this point.
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Check both shell color and meat tenderness to determine doneness accurately.
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Cool boiled crabs quickly in ice water to halt cooking.
With these tips in mind, you can master the boil times needed for perfect blue crab. Always allow at least 15-20 minutes of vigorous boiling for medium-large crabs. Adjust boil times up for larger crabs or those cooked in larger batches.
Check doneness early and have patience. Rushing the process risks undercooked or overcooked crab. Proper monitoring and allowing sufficient time for the crab to cook through results in the best texture and flavor.
Ready to enjoy tender, deliciously seasoned blue crab at home? Give this complete boiling guide a try. In less than an hour, you’ll have sweet, juicy blue crab picked straight from the shell, bursting with incredible flavor in every bite. Let the feast begin!
Eating Louisiana Blue Crabs
You can do these steps in any order you like, but this is how I learned to eat crabs when I was 8 years old. About 10 people from my family would sit around this big table in the dining room of my Aunt Linda’s house in New Orleans. Every person at the table had a plate and a small bowl for dipping their food in either butter or ketchup. There were newspapers all along the table. What a wonderful memory.
Getting Started with Your Louisiana Blue Crabs
Buy fresh local live crabs. Once home place the crabs in a large basin or bucket and cover with ice. The ice stuns the crabs and miraculously keeps the claws from falling off during the boiling process. Soak for 30 minutes.
Prepare a large stock pot with boiling water.
Season with: 2 large sweet onions, cut into quarters; 4 to 6 whole garlic pods, cut in half; 3 to 4 bay leaves; 2 to 4 tablespoons of Zatarain’s Liquid Shrimp
Carefully place the crabs in the boiling water. Boil about 15 minutes. The crabs instantly turn a vibrant red once placed in the boiling water. Turn off the heat.
Remove the crabs and serve.
Put cold water or more ice on top of the crabs to stop the cooking process. This will let the crabs soak in the water and take in all the great flavors.
Louisiana Style Boiled Blue Crabs | Chef Alden B
How long does it take to boil blue crabs?
Whether you picked some up at a local market or caught them yourself, the most popular way to prepare blue crabs is to boil them live. It only takes about 45 minutes total to prepare and boil blue crabs, leaving you with tender, juicy crab meat to enjoy. Fill an empty sink or bucket with ice water.
How do you cook blue crabs in a crock pot?
Fill a large stockpot with enough water to fully submerge the blue crabs. Add sea salt, bay leaves, and crab seasoning to enhance the flavor. Bring the water to a rolling boil. Once the water is boiling, carefully lower the blue crabs into the pot using tongs or crab utensils. Be cautious to avoid any accidents or splashing.
How do you cook blue crabs?
Start by ensuring that your blue crabs are alive. Avoid using any crabs that show signs of deterioration or have a foul odor. Rinse the crabs under cold running water to remove any dirt or impurities. Fill a large stockpot with enough water to fully submerge the blue crabs. Add sea salt, bay leaves, and crab seasoning to enhance the flavor.
How much water do you need to boil blue crabs?
It’s essential to use a large pot that can comfortably accommodate the crabs without overcrowding. A pot that holds at least 4-5 gallons (15-19 liters) of water should be sufficient to boil a reasonable batch of blue crabs.