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.
As a seafood lover, blue crabs are one of my favorite summer treats. Few things beat a boiled blue crab freshly caught from the ocean or bay. Their sweet, tender meat is so delicious when perfectly cooked. But getting the cook time just right can be tricky with blue crabs. Undercook them and the meat will be gummy and stuck to the shell. Boil them too long and you’ll end up with dry, rubbery meat. So how long should you boil blue crabs for the best results?
Through trial and error over the years, I’ve landed on an ideal cook time of 15-20 minutes for blue crabs. This ensures the meat cooks through fully while still retaining moisture and tenderness. Of course, factors like the size and quantity of the crabs can impact the exact cooking time. Here I’ll walk through my process for how to boil blue crabs so they turn out juicy and flavorful every time.
Choosing Your Blue Crabs
The first step is picking quality live crabs to boil. Blue crabs are very perishable so you want them as fresh as possible. I look for crabs that are active and lively when buying them. Avoid any that seem sluggish or lethargic. The shells should look moist and clean with no spots or decay. Medium sized crabs around 5-6 inches across tend to have the sweetest meat in my experience. Larger crabs can sometimes be a bit tougher.
Ask your fishmonger how recently the crabs arrived to the market. I always try to cook blue crabs on the same day I buy them. If that’s not possible, store them in the fridge in a damp towel for no more than 1-2 days. Never freeze live crabs prior to cooking. This ruins the delicate texture of the meat.
Prepping the Crabs for Cooking
Once home with my live crabs, I get a large bowl or sink filled with ice water ready Before cooking, blue crabs need to be chilled in this ice bath for about 10 minutes This puts them into a dormant state, which helps keep those sharp claws under control!
Using long metal tongs, I carefully transfer the crabs from their holding tank or packaging into the ice bath. I let them sit for 10-15 minutes until they are motionless and relaxed. This also helps humanely prepare the crabs for cooking.
As the crabs chill, I get my boiling pot ready. I use a large stock pot and fill it about halfway with water. I season the water generously with Old Bay seasoning, lemon slices, garlic powder, and any other spices I’m feeling. A little vinegar or beer added to the water can also impart more flavor.
Once the crabs are chilled and the seasoned water comes to a rolling boil, I’m ready to cook.
Boiling the Crabs Perfectly
I remove the crabs from the ice bath and carefully drop them into the boiling seasoned water one by one. Then I let them boil for 15-20 minutes with the pot covered. This timing ensures the meat cooks through fully while still maintaining its signature tenderness and moisture.
For medium sized crabs around 5 inches across, 15 minutes is usually perfect. Larger crabs over 6 inches may need closer to 20 minutes. I avoid boiling extra large crabs much longer than 20 minutes, as the meat can become rubbery and dry.
To check for doneness, I simply crack open a leg and claw after 15 minutes. The meat should be opaque through and through. If it still looks translucent in the center, I let them boil for 2-3 more minutes until cooked through.
Once they reach the 15-20 minute mark, I drain the cooked crabs and transfer them to another ice bath. This stops the cooking process so they don’t overcook. After about 5 minutes in the ice bath, the crabs are ready to eat!
Serving Up the Perfect Boiled Crabs
I like to cover my table with newspaper and make sure plenty of mallets, seafood crackers, and picking tools are handy. Then I pile the boiled crabs on a platter and dig in! I provide bowls for collecting shells and plenty of napkins for wiping hands and faces.
When I boil blue crabs just right at 15-20 minutes, the meat pulls cleanly from the shell without sticking. Each tender, juicy bite packs incredible sweetness and ocean brininess. I like to dip the meat in melted butter, maybe with a squeeze of lemon.
Boiling takes a little practice to master, but following this process consistently produces tender, succulent blue crab every time. Now when summer comes around, I can satisfy my blue crab cravings knowing they’ll be perfectly cooked. Give it a try with some freshly caught local crabs, and enjoy the delicious fruits of the sea!
How to Eat Louisiana Blue Crabs
Take the crab in one (be careful of the hard prickles on the shell). Carefully pull the legs out right at the join closet to the body. Some good meat will come out. Don’t be shy to pull the meat through your teeth and suck out the juice.
Next, turn the crab over and pull open the crabs private part. Hold the body’s bottom end in one hand and the shell’s top end in the other. Discard the top shell. Then, pull the lungs and other yucky guts items off. You should be left with 2 compartment separated by much thinner shell membranes.
Using a sharp knife carefully cut the compartment in half. Then, make a cut lengthwise on each compartment to reveal the sweet, savory white meat. Pull out the lump crab meat and work your way through the other smaller membranes.
Now for the legs – break apart the legs at each joint. Sometimes the meat will come right out. Other times you need to use crab crackers or nut crackers to open up the segments.
My favorite part is the claw. I always save it for last. Delicately crack right in the middle and once at the place where the claws start. You should be able to peel the shell off and reveal a big, full claw. Take the claw into your mouth and pull between your teeth. Now that’s some good stuff Cher!.
P. S. That was the first and last time I cooked live crabs. I was 23 years old and had never cooked before. We lived on a small island in northeast Florida – Amelia Island. A local seafood market had a sign for “Dozen Crabs – $12. 00”. I thought, “Wow, I love crabs and I can figure out how to cook them. ” So, I bought a dozen crabs. I didn’t realize that they were LIVE. I thought crabs were like fish and already dead.
Needless to say, to my surprise these things were all rustling about in the paper bag. I get them home and I no idea what to do with them. So, I call my mom back in Louisiana. She tells me to pour them in the sink and soak them in salt water. I thought that was just for crawfish, but I attempted it anyway. I took the bag and dumped them in the sink. Oh my gosh, they were rustling about and trying take off running on the counter.
One fell on the floor. I was hopping around like firecrackers were going off. My golden retriever was having a good time playing with one.
Okay, I was able to boil and season some water. Then I carefully put the crabs into the boiling pot one by one, telling each one I was sorry. My Cajun cooking beginnings, lol.
They must have been good for I remember this crazy story. C’est la vie! Author:
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 do you cook blue crab?
Here’s my tried-and-true method for cooking blue crab: Put an couple inches of water into a big, sturdy pot. Cover the pot, put it on the stove or over a hot campfire, and bring the water to a rolling boil. When the water is boiling, drop your crabs into the pot. Be sure not to pack them in too tightly.
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 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.
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.