How to Cook Spider Crab?
Spider crab, a delicacy celebrated for its unique flavor, is cooked by boiling or steaming until the shell turns bright red and the meat is firm and cooked through. Extracting the sweet, succulent meat requires patience and a few key techniques.
Understanding the Enigma of Spider Crab
Spider crab, scientifically known as Maja squinado (European spider crab) or Chionoecetes opilio (Snow crab, often sold as spider crab), isn’t your average crustacean. Their distinctive, spindly legs and intimidating appearance might deter some, but those in the know recognize the treasure hidden within their shells. The meat, prized for its rich, sweet flavor, is a staple in cuisines across Europe and Asia, particularly in Spain, France, and Japan.
Why Cook Spider Crab? The Delights Within
Beyond its unique taste, spider crab offers a range of benefits:
- Rich flavor profile: The meat boasts a delicate sweetness with a hint of the ocean.
- Nutritional powerhouse: Spider crab is a good source of protein, omega-3 fatty acids, and essential minerals like zinc and selenium.
- Culinary versatility: It can be enjoyed on its own, in salads, pasta dishes, or as a key ingredient in sophisticated seafood preparations.
- Ethical Sourcing Opportunities: Some spider crab fisheries are carefully managed to ensure sustainability, providing an option for environmentally conscious consumers.
The Art of Preparation: From Crab to Culinary Masterpiece
Cooking spider crab is a relatively straightforward process, but attention to detail ensures optimal results.
Purchasing Your Crab: Choose live, active crabs. They should feel heavy for their size and react when touched. If purchasing pre-cooked crab, ensure it’s fresh and from a reputable source.
Dispatching the Crab Humanely: The most humane method is to place the crab in the freezer for at least two hours before cooking. This induces a state of torpor, rendering it insensitive to pain.
Cooking Methods: Boil vs. Steam: Both methods are effective, but steaming often results in a more flavorful and tender crab.
- Boiling: Fill a large pot with salted water (sea water salinity is ideal). Bring to a rolling boil. Gently lower the crab into the boiling water. Cook for 15-20 minutes per kilogram (approximately 7-10 minutes per pound).
- Steaming: Fill a pot with a few inches of water and place a steamer basket inside. Bring the water to a boil. Place the crab in the steamer basket, ensuring it’s not submerged in water. Cover and steam for 20-25 minutes per kilogram (approximately 9-11 minutes per pound).
Cooling and Handling: Once cooked, immediately plunge the crab into a bowl of ice water to stop the cooking process. This prevents the meat from becoming rubbery.
Extracting the Meat: This is where patience comes in.
- Twist off the legs and claws. Use a seafood cracker or nutcracker to crack the shells and extract the meat.
- Remove the body shell. Discard the inedible “dead man’s fingers” (gills).
- Scrape out the meat from the body cavity using a spoon or small fork.
Common Mistakes to Avoid
- Overcooking: This is the most common mistake, resulting in dry, rubbery meat.
- Insufficient Salting: The cooking water should be generously salted to properly season the crab meat.
- Improper Handling: Always handle live crabs with care. Use tongs or gloves to avoid being pinched.
- Ignoring the Inedible Parts: Be sure to remove the gills and any other inedible parts before consuming the meat.
Tools of the Trade: What You’ll Need
- Large pot
- Steamer basket (optional)
- Tongs
- Seafood cracker or nutcracker
- Small fork or spoon
- Bowl of ice water
Maximizing Flavor: Tips and Tricks
- Add aromatic herbs and spices to the cooking water, such as bay leaves, peppercorns, and lemon slices.
- After cooking, drizzle the meat with olive oil and lemon juice for added flavor.
- Use the crab shells to make a flavorful seafood stock.
Frequently Asked Questions About Cooking Spider Crab
How do I know when the spider crab is cooked properly?
The most reliable indicator is the color of the shell. It should turn a bright, vibrant red throughout. The meat should also be firm and opaque. If you’re unsure, insert a small knife into the thickest part of the leg; the meat should be cooked through, not translucent.
Is it better to boil or steam spider crab?
Steaming is generally preferred because it helps retain the crab’s natural flavors and prevents the meat from becoming waterlogged. However, boiling is a perfectly acceptable method if you don’t have a steamer. Just be mindful of the cooking time.
Can I cook frozen spider crab?
Yes, you can cook frozen spider crab. It’s best to thaw it completely in the refrigerator overnight before cooking. Follow the same cooking instructions as for fresh crab, but reduce the cooking time slightly.
What is the best way to clean a spider crab before cooking?
Before cooking, give the crab a thorough rinse under cold running water to remove any dirt or debris. You can use a stiff brush to scrub the shell if needed.
How long can cooked spider crab be stored?
Cooked spider crab meat can be stored in the refrigerator for up to 2-3 days. Store it in an airtight container to prevent it from drying out.
Is it safe to eat spider crab if it smells fishy?
A slight oceanic smell is normal, but a strong, unpleasant “fishy” odor indicates that the crab is not fresh and should not be consumed.
What are “dead man’s fingers,” and why should I avoid them?
“Dead man’s fingers” are the gills of the crab. They are inedible and contain toxins. Remove them and discard them before eating the meat.
What are some dishes I can make with spider crab meat?
Spider crab meat is incredibly versatile. It can be used in salads, pasta dishes, crab cakes, bisque, ravioli fillings, and simply enjoyed on its own with a squeeze of lemon.
How do I humanely dispatch a live spider crab?
The most humane method is to place the crab in the freezer for at least two hours. The cold temperature induces a state of torpor, rendering it insensitive to pain. Then dispatch with a sharp knife piercing the ganglion between the legs and body.
Can I re-use the water I cooked the spider crab in?
Yes, the cooking water can be used as a base for a delicious seafood stock. Strain the water to remove any debris and use it in soups, stews, or sauces.
What wine pairs well with spider crab?
Crisp, dry white wines such as Sauvignon Blanc, Albariño, or Pinot Grigio pair beautifully with the delicate sweetness of spider crab meat.
Is spider crab sustainable to eat?
The sustainability of spider crab depends on the origin and fishing practices. Look for spider crab that is certified by reputable organizations like the Marine Stewardship Council (MSC) to ensure it comes from sustainably managed fisheries.