Boiled Crabs
Ingredients
Directions
Cook the crabs
Plunge the crabs head first into hot water (not boiling).
Add 1 tablespoon of coarse sea salt.
Boil for 20 minutes.
Pick the meat
When cool, remove the outer shell and carefully take out the meat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Crabs
- The main ingredient; the meat is cooked in the shell, then removed once cool.
The step that matters
Start the crabs in hot water, not boiling. Dropping crabs into a rolling boil can make them thrash and can cook the outside faster than the inside. A gentler start helps the meat cook more evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.