 From the Sea to the Table...It's all about Crab!
|
 |
|
Cleaning Crabs
by Linda Thompson
Just till they are cooled down enough to handle. We always take the crabs out of the boiling pot and put them in a sink full of cold water to speed the cooling process...a few minutes in cold water and you should be able to handle the crabs to clean them.
Join in and write your own page! It's easy to do. How? |
Enjoy This Site?
Then why not use the button below, to add us to your favorite bookmarking service? Crab Facts...Did You Know?... Substitutions for: 8-10 ounces king crab=1-6 ounce package of frozen crab meat=One, 7-1/2 ounce can of crab meat=1 cup of cooked and flaked crab meat... One average serving of crab: whole Blue Crab is 2 to 4 whole blue crabs whole Dungeness Crab is 1/2 to 1 whole dungie 1 serving of Crab Meat is 4 ounces Weightier Issues: Crab Meat 1 ounce=3 Tablespoons 2 ounces=1/3 cup 4 ounces=3/4 cup 5 1/2 ounces=1 cup 8 onces=1-1/2 cups 1 pound=3 cups of crab meat There's a special way to tell when crabs are done cooking. Their shells will turn bright red when properly cooked. Already cooked crab meat is widely available. Although it's often sold frozen, seek out fresh cooked crab meat for the best flavor and texture. In the months of September through April, during most crab fishing seasons is when the local fish markets often sell cooked whole crabs. Ask for them to be cleaned and cracked, or take them home crack them yourself and then remove the meat. Join our newletter "Crab Clique"
|
|
|
Enjoy This Site?
Then why not use the button below, to add us to your favorite bookmarking service? |
||
  |
||
|
| ||
