can you eat blue crab

How to Prepare and Enjoy Delicious Blue Crab Like a Pro

As a seafood lover living on the East Coast, I’ve enjoyed many a summer feast featuring the incredible taste of blue crab. While this sweet, briny delicacy may seem intimidating to catch, cook and eat for newbies, it’s actually quite simple once you know the basics. In this complete guide, I’ll share insider tips on how to choose, cook, crack, pick and savor tasty blue crab so you can become a crab pro in no time!

What is Blue Crab?

• Found along the Atlantic coast and Gulf of Mexico.

• Named for the blue tint of their claws and shell.

• Shell turns bright orange when cooked.

• Males tend to be meatier than females.

• Delicate, sweet flavor compared to other crabs.

• Season runs April/May through November depending on location.

Is Blue Crab Safe to Eat?

Absolutely! Blue crab is not only safe, but incredibly tasty and nutritious when prepared properly. Here are some key safety tips:

• Only purchase live, active crabs – never dead.

• Cook crabs thoroughly until shells turn orange – this kills bacteria.

• Clean crabs by removing gills, organs and “mustard.”

• Pick meat promptly after cooking and refrigerate.

• Discard any crab meat that smells fishy or ammonia-like.

• Reheat leftover crab meat thoroughly to 165°F.

How to Buy Blue Crabs

Follow these tips for choosing the best crabs:

• Buy from a reputable local fish market when possible.

• Select crabs that are heavy for their size with few missing legs/claws.

• Look for crabs with glossy, vibrant shells, not dull or dirty.

• Make sure crabs are actively moving and clinging to each other.

• For maximum freshness, purchase same day as cooking.

• Keep cool in a cooler or fridge until ready to cook.

Delicious Ways to Cook Blue Crab

Once you’ve selected prime crabs, you can cook them in various ways:

• Steaming – Suspend crabs in a basket over boiling water. Preserves subtle flavor.

• Boiling – Submerge crabs in seasoned water or crab boil. Allows seasonings to penetrate meat.

• Grilling – Place crabs on grilling rack over hot fire. Adds irresistible smoky essence.

• Baking – Arrange in a pan and bake at 350°F until shells turn orange.

• Sautéing – Quickly cook crab pieces in butter or oil to use in dishes.

Regardless of technique, cook until shells turn vibrant orange or about 8-12 minutes. Now the fun part – eating!

How to Crack and Pick Crab Legs

Start your blue crab feast by cracking legs and claws to access the sweet meat:

• Twist legs off body and crack shells with hands or mallet.

• Use crab crackers or lobster picks to pull meat out of narrow spaces.

• Carefully cut through claws with kitchen shears then crack with mallet.

• Pluck out claw meat chunks with fingers or fork. Don’t discard tasty green crab mustard!

• Look for prized lump backfin meat where legs connect to body.

Opening and Cleaning the Body

Here’s how to efficiently open the body and discard inedible parts:

• Flip crab over and remove apron flap on underside to access meat.

• Pry off top shell starting at sides then discard.

• Pull out gills or “dead man’s fingers” on either side of body.

• Scoop out internal organs in center of crab and any mustard, if desired.

• Rinse or wipe clean the interior cavity.

• Crack body in half for easier access to remaining meat.

Picking the Meat

Now for the best part – picking the sweet crab meat from the body:

• Use your fingers and a seafood fork to carefully pick meat from chambers and crevices.

• Try to retain chunks of lump meat rather than shredding.

• Extract meat gently to avoid fragments of shell or cartilage.

• Place picked meat pieces in a bowl as you work.

• Don’t forget smaller bits of tasty meat in body core and leg joints.

• Refrigerate fresh picked meat until ready to use in recipes.

Getting Every Last Bit of Meat

To maximize your crab meat yield:

• Use a wooden crab mallet to gently crack claws, legs and body for more thorough picking.

• After picking meat, break apart remaining shell pieces to uncover hidden morsels.

• Rinse or soak shells in water briefly to remove clinging meat scraps.

• Suck meat from legs, claws and knuckles you can’t easily crack.

• Consider making stock from leftover shells and unused mustard.

Storing and Reheating Leftover Crab

To safely enjoy leftover crab:

• Refrigerate fresh picked meat up to 2 days.

• Freeze larger amounts for up to 3 months.

• Store cooked crab in airtight containers or resealable plastic bags.

• Add a bit of lemon or lime juice to help preserve color and flavor.

• Reheat gently either on the stovetop or in the microwave.

• Avoid overcooking reheated crab meat which can toughen it.

Blue Crab Recipes to Savor

Once you’ve perfected cooking and picking crabs, try using the sweet meat in these delicious recipes:

• Classic crab cakes – sautéed patties combining crab with breadcrumbs, egg, spices and herbs.

• Crab stuffed mushrooms – lump crabmeat baked in mushroom caps makes an easy, elegant appetizer.

• Crab mac and cheese – a coastal twist on comfort food, mixing cheese sauce and tender pasta with crab.

• Cold crab dip – blend together crab, cream cheese, sour cream, seasonings and serve with crackers or veggies.

• Crab salad sandwiches – toss or fold together crab chunks, celery, onion and salad dressing on bread.

• Crab soup – simmer crab meat gently in broth with potatoes, corn and seasoning for a hearty bisque.

The Final Crack

And there you have it – everything you need to know go from blue crab newbie to seasoned pro. With this handy guide under your belt, you’ll be ready to choose, cook, crack, pick and create spectacular crab dishes in no time. Just lay down some newspaper, roll up your sleeves and get cracking!