Blue crabs are a delicious seafood delicacy enjoyed by many. However, preparing fresh blue crabs requires some work to clean and prep them for cooking. This guide will walk you through the complete process of cleaning a blue crab before cooking it, from raw crab to ready for the pot or grill.
Gather Your Supplies
- A large pot or container for holding the live crabs before cleaning
- Sturdy gloves for handling the crabs safely
- A scrub brush for scrubbing the crabs clean
- A sturdy table or workspace for processing the crabs
- A sharp knife or seafood shears for cutting and cracking the shells
- Plenty of paper towels for drying and cleaning up
Purchase Fresh Live Crabs
- Buy lively, active crabs that are clinging tightly to your hand when picked up. Avoid lethargic crabs.
- Look for crabs that are very active in the tank at the seafood store or market. Their shells should appear moist and clean, not dry or covered in debris.
- Try to cook the crabs the same day they are purchased for best flavor. Keep them cold until ready to clean and cook.
Keep the Crabs Cold Before Cleaning
- When transporting the crabs home, keep them cold in a cooler or insulated bag. Avoid putting them directly on ice, as this can damage their undersides.
- Place a layer of seaweed, damp newspaper, or a clean cloth on top of the ice to keep the crabs comfortable.
- Once home, place the crabs in the refrigerator until you are ready to clean them. The cold temperature keeps them docile for easier handling.
Prepare Your Workspace
- Set up your cleaning workspace before starting. A large table or countertop works well. Cover it with newspaper for easy cleanup.
- Have all your supplies ready – pot for holding crabs, gloves, scrub brush, knife/shears, paper towels, etc.
- Designate separate containers for cleaned crab bodies and discarded parts.
Sort Through the Crabs
- Working quickly, transfer the cold crabs from the refrigerator to your prep table.
- Sort through them and set aside any that are dead or appear severely damaged. Cook only lively, active crabs.
- Place the crabs you will cook into your holding pot. Discard any dead crabs.
Clean the Top Shell
- Grab a live crab firmly by the back fins using gloved hands or tongs. Carefully flip it over onto its back.
- Using your scrub brush and some pressure, scrub the top shell vigorously under cold running water.
- Focus on removing any barnacles, debris, and black gills. Pinch off the darker gill flaps on the sides of the shell.
- Flip the crab over and repeat the scrubbing process on the underside. Thorough cleaning is key!
Remove the Apron
- Turn the crab on its back again. Lift and fold back the abdominal flap, known as the “apron.”
- Use your knife or shears to completely remove and discard the apron. Cut carefully at the base near the underside.
- For male crabs, the apron is narrow and shaped in a “T” pattern. For females, it is wide and round.
Open the Top Shell
- Place the crab belly-up and insert your knife/shears at the point where the top and bottom shells meet.
- Carefully cut through the shell all the way around the crab’s body to open up the top shell.
- Lift off and set aside the top shell. Discard the feather-like gills and internal organs underneath.
Remove the Mandibles
- Behind the eyes are two prong-like mouthparts called mandibles. They can give a nasty pinch, so they must be removed!
- Insert the knife under one mandible and sever it where it connects to the body. Repeat for the other side.
- Discard the mandibles. The crab is now safe to handle without gloves.
Rinse Out the Body Cavity
- Scoop out any remaining gills, organs, or viscera from the body cavity using your fingers or the knife. It’s a bit messy!
- Thoroughly rinse the entire crab under cold water until the cavity is completely clean and empty.
- Pat the body dry with paper towels. Make sure no debris remains inside.
Crack the Claws and Legs
- Place the crab body top-side down on your table. Using your knife or kitchen shears, crack the claws and legs.
- Apply swift, firm pressure to cleanly break the shells at each leg joint all the way up to the body.
- Crack just enough that seasonings and heat can penetrate, but not so much that the shells fall apart.
- Rinse the cracked crab once more to remove any last bits of shell.
Your fresh blue crab is now ready for seasoning and cooking! Refrigerate until ready to cook. Proper cleaning is the key to delicious crab. Now you can enjoy this sweet, succulent seafood at its finest!
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To clean a blue crab, stick your thumb in the small opening at the backside of the crab and pull off the top of its shell. Next, lay the crab on its back and remove the abdomen by wedging a knife underneath it. Then, use your fingers to pull out the gills and scoop out the innards. Finally, rinse the crab thoroughly under running water, or by dunking it in a bowl of water. For advice on how to prepare live blue crabs for cleaning, keep reading.
Quartering the Crab
- 1 Cut the crab in half lengthwise. Lay the crab right-side up and hold a sharp chefs knife so the blade is running down the center of the crab’s body lengthwise. Push down on the top of the knife with your free hand so it makes a neat cut through the crab’s body. Separate the two halves.[8]
- 2 Cut the crab into quarters. Grab one of the halves of the crab and hold the knife so the blade is positioned in the middle of the 4 legs. There should be 2 legs on each side of the knife. Press down with the knife to cut the piece of crab in half. Repeat on the other half of the crab.[9]
- 3 Store the crab on ice until you’re ready to cook it. When youre ready to cook the crab, take it off the ice and boil the quartered pieces. You can also grill and roast the crab. Dont forget to add seasoning!
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2 Steps To Clean A Blue Crab (The Quick & Easy Way)
FAQ
Can you eat the yellow stuff in blue crabs?
Contrary to popular belief, the “mustard” is not fat, rather it’s the crab’s hepatopancreas, the organ responsible for filtering impurities from the crab’s blood. Although many find its flavor distinct and delicious, it is recommended that you do not eat this since many chemical contaminants concentrate in the organ.
How to prepare freshly caught blue crab?
- Rinse the blue crabs.
- Submerge crabs for 2 to 3 minutes in ice water.
- Bring a large pot of water to boil and add sea salt and a few aromatics.
- Boil crabs for 5 minutes.
- Remove crabs from the water and serve.
What part of the blue crab is not edible?
Thankfully, nearly every part of a crab can be eaten, with one exception: the lungs or gills, aka “The Devil’s Fingers.” Despite the myth that they’re harmful to eat, crab lungs are not inherently toxic. The real reason to steer clear of them is that they just don’t taste good.
How long do you let blue crabs soak?
Cover and let soak for 30 minutes to 1 hour (the longer the soak, the spicier the crabs will be). Remove corn and potatoes from pot and place in large bowl to serve. Serve crabs on large platter. Serve with Smoky Rémoulade Sauce on the side.