![]() ![]() Also, with steaming, you have more control over the flavors on the crab. I steam mine with beer-a pilsner or a lager does great. With steam, you get pure, delicious crab. It can end up producing a type of watery soup in your crab meat. “Although boiling will help get the aromatics from the liquid into the crab, it can become overwhelming. Finn Walter, chef and owner of the Nicolett in Lubbock, Texas Steaming is definitely the way to go if you want more tender, flavorful crab.” Plus, dropping a crab into a boil automatically causes its body to seize up and its albumin to rupture, which can make meat tough and chewy. It allows the crab flavor to stay inside the shell instead of leaking out into cooking water. “Steaming is a gentler, more controlled way of cooking, and it allows aromatics to be a lot more nuanced-whether you’re using something as bold as Old Bay, or as mild as chamomile tea. I also find that steaming produces more supple, flavorful crabmeat. Blake Hartley, executive chef of Lapeer Seafood Market in Alpharetta, Georgia By steaming the shell, it acts as an oven, allowing the crabmeat to cook in its natural juices. Sometimes when boiling you run the risk of overcooking, and it can be difficult to extract meat if done improperly. “Steaming is a great way to maximize sweetness as well as texture for the delicate, lush meat. Drew Van Leuvan, executive chef of Ecco Buckhead in Atlanta We boiled blue crab (and shrimp)-and I’ll always stick to that method because it delivers a better result by introducing the broth’s flavors to the crab, leaving a wonderfully flavored stock, which later can be turned into a soup or a killer dipping sauce. “One of my best friends from culinary school and I used to visit his family home in Nanjemoy, Maryland. It’s directly on the upper end of the Potomac River. Brian Landry, former spokesperson for the Louisiana Board of Seafood, and owner and executive chef at Jack Rose in New Orleans and Marsh House in Nashville Because steaming is at a much hotter temperature (up to 600 degrees), you wind up getting a rubbery texture. Water boils at only 212 degrees, so that preserves the great texture blue crab is known for.” “Blue crab is sweet with a hearty texture, and when you steam them, you lose that. Michelle Weaver, executive chef at Charleston Grill in Charleston, South Carolina Boiling ensures the seasoning gets evenly distributed throughout the crab and keeps it moist. If you steam the crabs all the seasoning ends up on the outside shell and eventually on your fingers. It’s not like Cheeto dust, either -you don’t want to lick it off. That’s just nasty!” … Personally, I wouldn’t eat it if it has been dead for more than an hour or two, even if was in a cooler or on ice.“The water is a seasoned bath for the crabs. Not only does it taste terrible, it can make people sick. Once a crab dies, bacteria takes the opportunity to spread and make its meat mushy and flavorless. You should not cook or eat a dead blue crab.
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