- Crabs, the amount you prefer (I like to serve 2 per person). Mine weighed each about 100 grams and there are some smaller and also larger ones.
- 2 bay leaves.
- Water and coarse salt.
How to cook crabs. Cooking times:
- The Crabs are like that and I find them horrendous until they cook, you’ll see what a beautiful color they take.
- Pour water into the pot measuring it, in my case have been almost 2 liters of water and as for every liter of water the ideal is to add 60 gr of coarse salt, I have poured about 120 gr of salt and also the two bay leaves.
- There is a difference between cooking them alive or not. If they are alive, put them in the pot and light the fire. After it starts to boil it takes 7 minutes.
- But if they are dead, just wait until the water is boiling and then throw them into the water and start counting those 7 minutes.
- This time is ideal for nectars of a size similar to those I have cooked myself, of about 100 gr weight.
- If they are a little smaller take them a minute earlier and if they are something bigger you can leave them anyway these 7 minutes.
- With these times I have always looked good, juicy and tasty and with the inside well cooked, but as happens with the meat there are those who like more or less cooked so according to our tastes we can vary the minutes.
- When they are cooked put them in a bowl with cold water and ice to cut the cooking and continue cooking the rest of crabs with the same procedure.
- Some also prefer not to pour them in cold water and serve them warm, in that case, we simply have to wait a few minutes so that we no longer burn when handling them.
How to prepare crabs to eat:
- According to the experience of your diners, you can take out the whole crabs and perform this process at the table, even all at once in case you have to teach someone who doesn’t know or do it in the kitchen to serve them
- First remove the flap, which is the part they have under the body since it is not used and can be pulled directly. It is different in females and males, in males it is very triangular pointed and peeled and in females it is rather oval and is also covered with small hair To pull it back and twist it a little bit to take it off completely.
- Now separate the body from the shell, keeping the nectar with the shell down so that the juices and meats it contains remain in it. For this you can do a little pressure (it comes out very easily) with your own hands from the rear area, that is, if the front we consider that is where the eyes and mouth are, because of the opposite end.
- In the shell, there is meat, corals if it is female (as has been our case, it is orange) and juice, but there are also tissues that look like plastics and you must remove them.
- It goes through all the meat and juices of the shell so that none of these “plastics” remain and uncover it from the walls.
- From the body you must remove the grey filaments that line it, are not edible
- At this point there are those who break the body in two and serve the two sets of legs, and who also part leg by leg (I have chosen this second option). They are so tender that they can be broken with their own hands although I have done it with the knife to get a more even result.
- The legs are very thin but the truth is that they are full of meat, not only the tongs but also all the others. In order to remove the meat from the legs, simply hit it with a kitchen hammer or a mortar hammer as you just need to crack the shell a little to access it.
- The legs are better served so that the diners can extract their meat with their fingers.