Crabs Served Plain
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Boil the crabs in 400°F (200°C) hot water until cooked.
Remove the white meat from the crabs.
Place the crab meat in a covered dish and top with ice.
Serve with seasoning on the side for guests to add to taste.
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; boiling cooks the meat so it sets and can be removed from the shell.
- Ice
- Keeps the cooked crab meat cold after it is picked out.
The step that matters
Boiling until cooked. Heat makes the proteins in crab meat set, so the meat turns opaque and firm and pulls cleanly from the shell. Undercooked meat stays translucent and clings to the shell, while overcooking toughens it and makes it dry and stringy.
“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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