1. Selecting and Cleaning Crabs Properly
How to Choose Crabs
Sea crabs are typically divided into two types: male crabs (with smaller, triangular aprons) and female crabs (with larger aprons). If you prefer more meat, go for male crabs; if you want to indulge in the rich roe, female crabs are the perfect choice.
– Press the crab’s body, specifically the area near the third leg from the bottom, it should feel firm. The shell color should be stone-like (ivory, slightly greenish, or light chalky color). If the shell appears translucent or watery, it’s not a good sign.
– In the image, the crab’s shell has a dull stone color, and it feels solid. You can see faint white veins on the claws. The area to press is marked with a red circle. Alternatively, you can press the crab’s carapace (the area near the claws) to check for firmness.
– Female crabs with roe will have a yellowish color under their aprons. For “cốm” crabs (crabs that have recently molted), squeeze both sides of the shell and you should feel a crackling sensation as the shell is about to split. They feel firm, and when you lift the apron, you’ll see pinkish hairs. Sometimes, square-aproned crabs are disguised as “cốm” crabs to fetch a higher price, so be cautious.
– Recently molted crabs are also delicious, but their shells tend to be very soft, and they have less meat.
– However, this method of choosing crabs is not foolproof, as it also depends on other factors such as the region where the crabs were caught and whether they have mated or not, which affects the amount of meat.
– If you don’t have much experience, it’s better to buy smaller crabs, weighing around 3-5 taels (about 120-180g) each. At this size, it’s easier to determine the meatiness as the shells are thinner. Larger crabs are harder to judge and have a higher chance of being less meaty, so don’t be tempted by their size. Crabs smaller than 3 taels might not have enough meat and won’t taste as good, except for “cốm” crabs, which are usually around 1 tael but very tasty.
Cleaning Crabs Before Steaming
To prevent the crabs from losing their claws during steaming, it’s recommended to pierce them before cooking. Use a sharp knife to quickly stab the triangular area on the apron, hold for about a minute until the crab dies. Then, remove the binding thread and use a brush to scrub away any mud, algae, or dirt on the body and claws. Rinse thoroughly with water, and your crabs are ready for steaming.
Steaming Crabs with Beer and Lemongrass
Preparation:
– 2kg of fresh sea crabs.
– 10 stalks of fresh lemongrass.
– 1 can of beer.
Instructions:
After piercing and cleaning the crabs, let them air dry. When steaming, keep the crabs whole to prevent water from entering the meat, which can make the crabs bland and less flavorful.
Peel off the outer layers of the lemongrass stalks, wash them, and cut them into sections about 4-5cm long. Lightly crush the lemongrass to release its aroma.
Prepare a steamer. Spread a layer of crushed lemongrass at the bottom, place the crabs on top, and cover with the remaining lemongrass. Pour beer into the bottom of the pot (without touching the crabs), place the steamer on top, and cover with a lid.
Steam the crabs for about 10-15 minutes, depending on their size. When the shells turn a vibrant reddish-orange color, they’re done. Turn off the heat and let the crabs sit for another 2 minutes to allow the flavors of lemongrass and beer to infuse.
Tip: If you don’t have a steamer, you can boil the crabs with lemongrass and beer. Line the bottom of the pot with lemongrass, add the crabs, and pour beer to about one-third of the height of the crabs. Bring it to a boil for 10-15 minutes.
The steamed crabs will have a bright red color, emitting a mouthwatering aroma of lemongrass blended with a hint of beer. The crab meat will be firm and naturally sweet, without any fishy taste. This dish is best enjoyed with a dip of salt, pepper, and lime or chili lime sauce to enhance the flavors.
Notes for the Best Steamed Crabs:
It’s best to steam the crabs as soon as you buy them to ensure freshness.
If you need to prepare them ahead of time, you can soak the crabs in ice water for a few minutes to stun them, making it easier to pierce and clean them.
If you’re looking to retain the sweetness, aroma, and firmness of sea crabs, steaming them with beer and lemongrass is a simple yet effective method.
Good luck, and enjoy a delicious meal with your family!
For more tips, check out these 3 criteria for choosing the best sea crabs.
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