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Swiss-James
Fire-eater
Joined: Jan 05, 2007
Posts: 2504
Status: Offline
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 Posted:
Nov 12, 2007 - 11:59 AM |
 
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| Post subject: cooking crabs |
I went to 1221 and ate crab at the weekend, oh it were bloody gorgeous. Now I'd quite like to try and make it myself- there's a market behind my building where they sell the things, and I reckon I can make the dipping sauce.
I reckon I should be able to just put the things in the steam basket of my rice cooker- fill the pot with water and let the steam do its magic. Has anyone ever done that? Any luck? |
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Juan_Tamad
Board Royalty
Joined: Jan 29, 2007
Posts: 6268
Location: Smoky Mountain
Status: Offline
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Nov 12, 2007 - 12:06 PM |
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What you said is fine..
if you want a better tasting crab...boil it in Sprite or 7-up. |
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chingiskhan
StreetBeater
Joined: Apr 24, 2007
Posts: 2244
Location: Shanghai
Status: Offline
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| Posted:
Nov 12, 2007 - 12:08 PM |
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It's very easy James, just steam the poor buggers with some ginger and eat with vinegar. Around 10 minutes should be fine. There's only a few weeks left this season. |
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btbt
Seeker
Joined: July 01, 2006
Posts: 74
Status: Offline
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Nov 12, 2007 - 12:10 PM |
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yup, its so simple as you said. or get a small wire rack or bamboo basket which can fit into your rice cooker. Boil your water below the basket and put the crab in when its boiling, steam it.
I had made different sauce for it. dark vinegar and some sugar and some fine strips ginger.
or do any Thai fish sauce with lime, bird eye chilli, ginger and and chopped shallots. asian way
or western way just Italian dressing with dill
Male crab is much gluey than the female crab. Love that white part. |
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Swiss-James
Fire-eater
Joined: Jan 05, 2007
Posts: 2504
Status: Offline
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| Posted:
Nov 12, 2007 - 01:11 PM |
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cool! This guy at work told me that the steam wouldn't be hot enough (isn't steam always the same temperature?) and that I had to do it for 45 minutes- I knew he was talking jive. |
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Batavia
Rocker
Joined: Sep 15, 2006
Posts: 610
Status: Offline
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Nov 12, 2007 - 01:19 PM |
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For bigger ones have to steam 15 - 20 minutes. |
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chingiskhan
StreetBeater
Joined: Apr 24, 2007
Posts: 2244
Location: Shanghai
Status: Offline
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| Posted:
Nov 12, 2007 - 01:58 PM |
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| Swiss-James wrote: |
| cool! This guy at work told me that the steam wouldn't be hot enough (isn't steam always the same temperature?) and that I had to do it for 45 minutes- I knew he was talking jive. |
45 minutes??? The guy is an idiot! Fire him! |
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jenming
FooJay
Joined: Dec 20, 2002
Posts: 1675
Location: Right where you wanna be
Status: Offline
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Nov 12, 2007 - 02:50 PM |
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watch for some of the crab insides (especially yellow an white part) to start coming out of the body of the crab while you steam. 30 minutes TOPS, if you have a really low-heat steamer.
Locals will remind you to have plenty of crab vinegar and ginger because they are "hot" foods and crab is "cold". |
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kappakai
Raver
Joined: Apr 04, 2005
Posts: 417
Status: Offline
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Nov 12, 2007 - 03:38 PM |
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we used to always boil crabs. usually we'd drop the crabs in when the water is boiling, let them boil for about 4 minutes, turn off the water and poach them for another 5 or so, depending on the size of the crab. above method applied to maryland blue crabs, which are similar in size to the hairy crabs.
another method i used was to boil the crabs for four minutes, take them out, cut them up into pieces, and then stir fry with butter, oil, garlic, green onions and some ginger. for more flavor, dunk the crab chunks in an egg wash and corn starch. |
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Netswimmer
Talker
Joined: Jan 12, 2006
Posts: 96
Status: Offline
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Nov 12, 2007 - 04:18 PM |
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many ways to deal with this poor crustaceans - steam, boil, or fry. last year i even just placed the bugger in a bowl with water and microwave for 5 minutes! still tasted fine  just don't forget the vinegar/soy (i often put a couple of hot chilis for some added spice.)
last time i had four of these, i boiled them with a can of coconut milk + onions, garlic, ginger, and some pepper.
watch the cholesterol though  |
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greenmark
Ranter
Joined: July 28, 2005
Posts: 558
Location: Location Location
Status: Offline
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Nov 12, 2007 - 05:48 PM |
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wonderer
Raver
Joined: Sep 25, 2006
Posts: 429
Status: Offline
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Nov 12, 2007 - 08:29 PM |
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One feisty female had partly escaped her bonds after spending a day in the fridge, then struggled so much during steaming that several legs broke off. She died with the string in one claw. Cruel, isn't it? Then we tore them apart and ate them. Delicious!
Steaming is best to ensure proper cooking while keeping flavour. Turn them upside down before and during cooking, so that the tasty yellow goo stays inside the shell. I like them two at a time, males or females.
No-one take that last statement out of context  |
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disconbobulated
Reacher
Joined: Sep 26, 2007
Posts: 341
Status: Offline
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Nov 12, 2007 - 09:55 PM |
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Lighter fluid, ignition source, apply to pubes! Flambe! Cold Bath. Understanding gf. |
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Swiss-James
Fire-eater
Joined: Jan 05, 2007
Posts: 2504
Status: Offline
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| Posted:
Nov 15, 2007 - 12:53 PM |
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| wonderer wrote: |
Steaming is best to ensure proper cooking while keeping flavour. Turn them upside down before and during cooking, so that the tasty yellow goo stays inside the shell |
Oh God, can we not talk about the tasty yellow goo please? I'm still finding the whole thing a bit hard to swallow |
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