Delicious Whole Steamed Crab with Savory Gravy
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein40gram
Ingredients
- Whole fresh crab (cleaned) - choose firm, alive, and heavy crab for best freshness1 piece
- Water4 cups
- Old Bay seasoning or similar seafood boil seasoning2 tbsp
- Garlic (minced) - fresh cloves give best aroma3 cloves
- Ginger (thinly sliced) - look for fresh ginger without wrinkles or dryness1 inch piece
- Unsalted butter4 tbsp
- All-purpose flour2 tbsp
- Crab or seafood stock (or chicken broth)1 cup
- Soy sauce1 tbsp
- Lemon juice (freshly squeezed)1 tbsp
- Saltto taste n/a
- Black pepperto taste n/a
- Fresh parsley (optional, chopped)1 tbsp
This recipe teaches you how to steam a whole crab to perfection with a delicious savory gravy to dip it in. Steaming whole crab locks in the juicy flavors while keeping the meat tender and moist. The recipe uses simple ingredients that are easy to find in any supermarket and basic kitchen equipment. The step-by-step instructions cover essential food safety tips, especially regarding cooking temperature and cross-contamination prevention. Total ingredient cost is approximately $15, €14, £12, or ₹1200. The dish is moderate in calories, approx. 350 kcal per serving, fits most diets except strict vegans, and requires medium difficulty with a total prep and cooking time of 50 minutes.
Preparation instructions
Prepare the steaming setup
1Fill a large pot with about 4 cups of water and add 1 tablespoon of Old Bay seasoning. Bring the water to a boil over medium-high heat. Using a steaming rack or basket, ensure it fits inside the pot without touching the water.
Clean and prep the crab
2Make sure the crab is alive and fresh. Rinse it under cold running water if needed. To avoid contamination, handle the crab with gloves or wash your hands thoroughly after handling raw seafood.
Steam the whole crab
3Place the crab on the steaming rack in the pot. Cover with a tight-fitting lid and steam for 15-20 minutes, until the crab shells turn bright orange-red. The internal temperature of cooked crab meat should reach 63°C (145°F) for food safety. Use a meat thermometer to check at the thickest part if possible.
Prepare the gravy base
4While the crab steams, melt butter in a saucepan over medium heat. Add minced garlic and sliced ginger; sauté until fragrant, about 2 minutes.
Make the gravy
5Sprinkle in the flour and stir constantly to make a roux, cooking for 1-2 minutes until lightly golden. Slowly whisk in the crab stock and soy sauce. Bring to a simmer and cook until thickened (about 5 minutes). Stir in lemon juice, salt, and pepper to taste.
Serve and enjoy
6Remove crab carefully from the steamer (use tongs or gloves). Serve hot with the savory gravy on the side for dipping. Garnish the gravy with chopped fresh parsley for color if desired.
Cooking Tips
1If you can't find fresh crab, frozen whole crab can be steamed; just add extra 5-10 minutes to the steaming time.
2Check crab freshness by its smell; it should smell like the sea, not fishy or ammonia-like.
3Avoid overcooking crab as the meat becomes tough and rubbery. Stop steaming as soon as the shell is fully red and internal temperature reaches 63°C (145°F).
4Use a separate cutting board and utensils for raw seafood to prevent cross-contamination and wash your hands thoroughly.
5You can substitute crab stock with chicken stock if not available, but crab stock gives a more authentic flavor.
Equipment Needed
- Large pot with lid
- Steaming rack or basket
- Meat thermometer
- Saucepan
- Mixing spoon
- Knife and cutting board
Grocery Shopping List
- [ ] Whole fresh crab ($12) - Choose a fresh, firm crab with intact shell and fresh smell.
- [ ] Old Bay seasoning or similar seafood seasoning ($3) - Widely available in supermarkets.
- [ ] Garlic ($0.50) - Select firm, unblemished bulbs.
- [ ] Fresh ginger ($0.50) - Choose plump and smooth skin.
- [ ] Unsalted butter ($1) - For better control of saltiness.
- [ ] All-purpose flour ($0.20) - Basic pantry staple.
- [ ] Crab stock or seafood stock ($2) - You can find in canned or carton form.
- [ ] Soy sauce ($1) - Naturally brewed preferred.
- [ ] Lemons ($0.50) - For fresh juice.
- [ ] Fresh parsley (optional) ($0.50) - Adds fresh taste and color.
Total Approximate Cost: $21.20
FAQ
How do I know when the crab is fully cooked?
The crab shell should turn bright orange-red and the internal meat temperature should reach at least 63°C (145°F). Use a meat thermometer if possible.
Can I use frozen crab for this recipe?
Yes, frozen crab can be used, but add about 5-10 minutes extra to the steaming time to ensure it's heated through.
How do I avoid cross-contamination when handling crab?
Use separate cutting boards and utensils for raw crab, wash your hands thoroughly before and after handling, and clean all surfaces properly.
Can I make the gravy without crab stock?
Yes, you can substitute crab stock with chicken or vegetable stock, though crab stock gives a more authentic seafood flavor.
How long can I keep leftover steamed crab?
Store leftovers in an airtight container in the refrigerator and consume within 2 days to ensure freshness and safety.