Boiled Crabs
Ingredients
Directions
Plunge crabs head first into hot water (not boiling).
Add 1 tablespoon of salt.
Boil for 20 minutes.
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, supplying the meat that the dish is built around.
The step that matters
Plunging the crabs into hot, not boiling, water. Starting in water that is hot but not at a rolling boil lets the crabs heat more gently. A rolling boil at that moment can cook the outside unevenly and make the crabs thrash.
“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.
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