Crabs
by Editorial Staff
Actually, this post was born out of ignorance of the subject. Which one? The answer is simple – it turns out I cooked crabs completely wrong. That is, you don’t need to cook them at all. So this story cannot be called a recipe.
Servings: 12
Cook: 15 mins
Ingredients
- Crabs
- Water
Directions
- These beauties, straight from Kamchatka, were sent by a friend from a friendly plane. This is, quite understandably, just the legs. And the little claw crept in.
- Naturally, the idea immediately arose … to invite them to the table. Were prepared, in addition to a pot with well water, dill, lavrushka, salt, and more. Boil – so boil!
- It was a good thing that a knowledgeable person was visiting.
- First of all, we bring the crab stats to the size of the pan. Best to just pick and chop.
- BUT! If there is a suitable caliber, leave it intact. It will turn out more delicious.
- You see, it turned out smoothly, neatly. The crab’s shell is, of course, a shell, but chitinous. Against a cleaver, even a culinary one, the defense turned out to be rather weak.
- Bring the water to a boil. And we don’t add anything to it. Nothing. No condiments, spices, or salt. It turns out that crabs are not any crayfish for you. These are crabs, citizens !!!
- And as we put crab fragments in water, the boiling stops immediately. They were frozen.
- But then we bring it to a boil again. And keep in boiling water for three minutes. Maximum five.
Here is the point. If underexposed, it may turn out that the meat in places, especially inside, may turn out to be cold. If overexposed, the meat can be akin to paper. Hard and dry. Tastes better when juicy and hot. But such a spoon or a slotted spoon is very convenient to remove the crab parts from the pan. Fingers that are uncomfortable … hot all the same! - These scissors are very useful for the further process.
- Here is a process that is further. We quickly and conveniently extract the meat from the chitinous covers.
- Without any tension and with sheer convenience.
- And I highly recommend the traditional (for our family) crab sauce. By the way, it is good for shrimp. A little sour cream, a little mayonnaise, a little soy sauce, finely grated pickled cucumber, you can add freshly ground peppers, and anything else that you like. Mix properly and
Angel for you at the meal !!!
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