I’ve become pretty good at shelling crab after making several 120-quart pots of Snow Crab congee at a restaurant for a week. It was a bit funny, then, that Alaska Seafood offered to send me some wild salmon, black cod, and snow crab to try. Alaska Seafood is not a store, or even a brand you can look for. The only thing theyre selling is a promise that the seafood from Alaska is wild, sustainable and healthy. Based on the quality of the seafood I received, it looks like they’re doing a pretty good job of running the fisheries up there.
Being honest, I was excited about the salmon and the black cod. But since crab legs kept showing up in my dreams, I wasn’t sure how much I wanted the crab. Of course, as soon as the box with the beautiful legs inside it arrived, I slapped myself in the head for even thinking those thoughts. Not only did they taste great, but I got to share the hard-earned method I used to crack them with you all. That way, if you ever have to crack hundreds of crab legs, you’ll be ready!
As with any new animal you’re going to dissect, it helps to know a bit about how a crab works. We all know that crabs have a hard shell that holds them together. But did you know that the meat inside the exoskeleton is held in place by clear strips of cartilage that run down the middle of the leg muscles? If they weren’t attached, the meat would just float around in the exoskeleton. It’s bad for the crab, but it’s great for someone who wants to get the meat out of the shell.
It turns out that if you crack the lower leg joints in the right way, the meat sticks to the cartilage enough that you can take the meat out of the shell while it is still attached to the cartilage. For the upper legs, the meat doesn’t come with the cartilage. Once you take it off, all you have to do is make a hole big enough for the meat to fall out. This is the basis for my whole technique.
The tricky part is knowing which direction to split the joints to remove the cartilage. In general, I’ve found that the best way to get the cartilage out of the legs is to split them down the middle with the white part of the leg facing up.
Once the leg has been cut into pieces, get the meat that is still stuck to the cartilage and cut off the end of each piece that still has meat on it. You can also use the back of a knife like in the video, but make sure you use the blunt side. If you don’t, you’ll cut off more than the end of the crab! Now hold the piece vertically in one hand and tap it a few times on your other forearm to get the meat out of its shell.
For the claws, the anatomy may be a little different, but the principles remain the same. Theres no cartilage at the joint for step 1, so just break this. For steps 2 and 3, the joints have cartilage, so break downwards with the white part facing up. Then, in step 4, cut off the part of the claw that moves, and pull the cartilage out of the claw. First, use the back of a knife to crack the two claw pieces apart. Then, pull the meat out. Since you already cut out the cartilage from the upper segment, you can use the same method as with the upper leg and make a cut big enough for the meat to fall out (step 6).
If the pictures aren’t enough for you, my alter ego Crab Ninja has made a video showing you how to do both the claw and the leg.
My favorite way to have Snow Crab legs is to steam them in sake. Its easy, and infuses the meat with a wonderful nutty aroma while making the meat warm and fluffy. If you dont have sake, you can use wine, whiskey or water with some lemon zest in it. Basically the idea is to gently heat the crab using aromatic steam.
Cracking and picking crab can be a tedious, time-consuming process Shredding your fingers and hands in an attempt to extract every sweet morsel of meat, only to leave half of it stuck in the shell’s nooks and crannies But what if we told you there’s an easy way to get 100% of the crab meat out of the shell in one quick motion? No struggle, no mess, just pure crabby satisfaction.
The secret is simple – use kitchen shears to cut the shell before removing the meat This loosens the crab from its casing, allowing it to slide right out in one juicy lump Keep reading to learn the step-by-step method plus tips and tricks for foolproof crab meat extraction.
Why Cut the Shell First?
Trying to pull crab meat straight from an uncut shell rarely works. The body meat might come out easily, but the leg and claw meat is firmly stuck. No amount of picking can easily free it.
By snipping the shell with kitchen shears first, you break the crab’s suction-like grip. This allows air flow between the meat and shell, releasing the vacuum seal. Once detached, the meat can then be easily removed in one piece without shredding it in the process.
It’s a game-changing technique that will have you actually looking forward to eating crab legs and whole crabs, No more working for your supper!
Step-by-Step Method
Follow these simple steps for removing large, intact pieces of crab meat from the shell:
1. Cook the Crab
You can use either live crab or thawed frozen crab. Cook until the shell turns bright red/orange and the meat is opaque and flaky.
For live crab, plunge into rapidly boiling water for about 10-15 minutes.
For frozen crab legs, steam for 5-7 minutes.
2. Cool Slightly
Cool for 5-10 minutes before handling to avoid burns. The shell needs to be cool enough to touch but still warm.
3. Snip the Shell
Use sharp kitchen shears to cut the crab shell, making strategic snips at key points.
For whole crab, snip off the apron flap on the underside. Then make cuts down the length of each leg and across the body.
For legs, snip along the bottom side of each segment. Make short cuts around the elbow joints.
4. Crack the Legs
Use a mallet or small hammer to lightly crack the leg and body shells further. Don’t smash it, just crack.
5. Remove the Meat
Grab the body and give a slight twist while pulling. The body meat should come out whole.
For legs, grab the tip firmly and slide the meat out through the segment joints.
For claws, use pliers to crack the tips. The meat should then slide out.
Handy Tools for Crab Meat Extraction
Having the right tools makes removing crab meat much easier:
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Kitchen shears – Essential for snipping through the shell prior to removing meat.
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Mallet or hammer – Helps further crack the shell after snipping. Prevents shattering.
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Crab crackers – If needed, use to crack claw tips for whole crab after shell is cut.
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Metal picks – Come in handy for pulling out any little leftover bits stuck in the shell.
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Pliers – Help crack claw tips on whole cooked crab.
Pro Tips for Perfect Results
Follow these pro tips and tricks for getting flawless, whole pieces of crab meat every time:
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Ensure crab is thoroughly cooked – the shell should be bright orange/red and meat opaque. Undercooked crab won’t release from the shell.
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Cool slightly before removing meat – meat sticks if shell is too hot.
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Make strategic cuts in the shell – focus on joints, segments, and apron flap.
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Don’t cut all the way through the shell – just snip top layer.
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Crack legs and body lightly after cutting – helps further detach meat.
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Slide rather than pull meat – gentle sliding minimizes shredding.
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Use picks to retrieve any leftover bits – gets all the meat out of the nooks.
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Work over a bowl – catches any flakes that fall out during removal.
Total Crab Meat Game Changer
Cutting crab shells before removing the meat makes getting those coveted whole lumps out a breeze. No more desperate picking and shredding. Just beautiful, fully intact pieces ready to dip in melted butter.
While this method works on any cooked crab, it’s especially great for snow crab legs and king crab legs since their long, thin shape usually makes meat removal frustrating. Free yourself from crab mallet struggles and enjoy your bounty with minimal effort using this clever little trick.
Your fingers will thank you, and your tastebuds will rejoice! So grab some shears and start snipping your way to crab meat success. Ditch the struggle and discover the satisfaction of sliding out plump, juicy meat like it’s no big deal. You’ll be removing crab like a pro in minutes flat.
How To Get Meat Out of Snow Crab Legs – Easy and Fast
FAQ
How to pick shells out of crab meat?
Can you get crab meat out of the shell?
Not so good for the crab, but perfect for someone trying to get its meat out of the shell. As it turns out, if you crack the joints of the lower legs in the right direction, the meat clings to the cartilage enough that you can remove the meat from the shell still attached to the cartilage.
Is it safe to eat crab meat during pregnancy?
It is safe to eat crab meat during pregnancy as long as it comes from a reliable source, with appropriate hygienic and sanitary conditions for pre-preparation, preparation and packaging of this food.
How to remove crab meat from cooked crab?
By using our simple steps we can show you how easy it really is to remove crab meat from your cooked crab, avoiding any waste. 1. Begin by breaking off the crab claws and the crab legs, making sure that you break the knuckle joints too. Put these to one side for the time being. 2.
How do you clean a crab shell?
With your thumb on the bottom edge of the crab shell, remove it and discard it into a large bowl. Be mindful it will be full of crab butter and juice! On the body of the crab, remove all the gills and extra shells that don’t contain meat. Rip the crab body in half. Separating it into 2 sections.