Tender Whole Poached Crab: A Simple Step-by-Step Guide
Nutritional value per serving
Calories250kcal
Carbs0gram
Fat5gram
Protein35gram
Ingredients
- Whole live crab or fresh whole crab (choose one that is active if live, or fresh with a firm shell)1 piece
- Water (clean and filtered)3 liters
- Sea salt60 grams
- Bay leaves2 pieces
- Black peppercorns10 pieces
- Lemon slices (optional, for flavor)3 pieces
- Fresh parsley (optional, for garnish)a few sprigs n/a
This recipe guides you through poaching a whole crab to tender perfection. Ideal for beginner cooks using common kitchen tools, it emphasizes food safety, especially maintaining the crab's internal temperature to ensure it's fully cooked and safe to eat. With a simple ingredient list and straightforward instructions, your crab will come out juicy and flavorful, perfect for any occasion. The total cost for ingredients is approximately $12 USD, €11, £9, and ₹900. The dish provides around 250 kcal per serving and fits well into a pescatarian diet. Difficulty is easy to medium and total cooking time is about 30 minutes.
Preparation instructions
Prepare the Crab and Poaching Liquid
1If using live crab, keep it refrigerated until ready to cook. Fill a large pot with 3 liters of water. Add 60g sea salt, 2 bay leaves, 10 black peppercorns, and 3 lemon slices to the water. Bring the water to a boil. The salt level helps season the crab and water should taste like seawater.
Add the Crab to the Pot
2Once the water is at a rolling boil, grasp the crab firmly and carefully place it into the boiling water. Using tongs or kitchen gloves to avoid burns is advisable. Cover the pot with a lid to maintain the temperature and reduce cooking time.
Poach the Crab
3Reduce the heat to medium-high to maintain a vigorous simmer. Poach the crab for about 10-12 minutes. The crab shell will turn a bright orange color indicating it is cooking properly. Avoid overcooking as it can result in tough meat.
Check for Doneness and Internal Temperature
4Using kitchen tongs, remove the crab and check that the internal temperature reaches at least 63°C (145°F) in the thickest part of the crab meat with a meat thermometer. This ensures the crab is fully cooked and safe to eat.
Cool and Serve
5Transfer the crab to a bowl of ice water to stop cooking and cool down for easier handling. After 5 minutes, remove the crab, drain, and optionally garnish with fresh parsley. Serve warm or cold as desired.
Cooking Tips
1Choose fresh or live crab with a firm shell and no unpleasant odor for best quality.
2Use a large enough pot to prevent overcrowding and uneven cooking.
3Avoid piercing the crab shell during cooking to maintain tenderness.
4Use kitchen gloves or tongs when handling hot crab to avoid burns.
5Store cooked crab in the refrigerator and consume within 2 days for safety and freshness.
Equipment
- Large pot with lid
- Kitchen tongs or gloves
- Meat thermometer
- Large bowl (for ice water bath)
Shopping List
- [ ] Whole live or fresh whole crab - approx. $10. Look for crabs with active movement or fresh smell.
- [ ] Sea salt - approx. $0.50. Use pure sea salt for best flavor.
- [ ] Bay leaves - approx. $0.50. Choose whole and fragrant bay leaves.
- [ ] Black peppercorns - approx. $0.50. Freshly crush or whole peppercorns give better aroma.
- [ ] Lemon (optional) - approx. $0.50. Choose firm, bright yellow lemons.
- [ ] Fresh parsley (optional) - approx. $0.50. Look for vibrant green and fresh leaves.
Total cost approx. $12 USD
FAQ
Can I poach frozen crab?
Yes, but it is best to thaw the crab fully in the refrigerator before poaching to ensure even cooking.
How do I know when the crab is fully cooked?
The shell will turn bright orange, and the internal temperature should reach at least 63°C (145°F). The meat should be opaque and firm.
Can I add other seasonings to the poaching liquid?
Absolutely! You can add garlic, herbs, or other spices to enhance the flavor as you like.
Is it safe to eat crab shells?
No, crab shells are hard and not edible. Always remove the shells before eating the meat.
How do I avoid cross-contamination?
Use separate utensils and cutting boards for raw seafood and other foods, wash your hands thoroughly after handling raw crab, and sanitize all surfaces.