Classic Steamed Crab with Garlic Butter Recipe

Classic Steamed Crab with Garlic Butter Recipe

Crab is one of the most cherished and flavorful types of seafood enjoyed around the world. With a delicate, slightly sweet taste and a tender, flaky texture, crab meat is a staple in many coastal cuisines—from the rich curries of Southeast Asia to the iconic crab cakes of the American East Coast. Crabs come in various species such as blue crab, Dungeness, king crab, and snow crab, each with its own flavor profile and preferred cooking method. The versatility of crab allows it to be steamed, boiled, grilled, or incorporated into soups, salads, and stir-fries.

Crab is not only a culinary delight but also a nutritious food, rich in protein, low in fat, and packed with essential nutrients like vitamin B12, selenium, and omega-3 fatty acids. While picking meat from the shell can be a bit of work, the payoff is well worth it. Whether you're browsing food recipes on cookpad or creating your own as a Home Cook worldwide, crab offers endless culinary possibilities. Below is a detailed recipe for classic steamed crab with garlic butter, a simple yet mouthwatering way to enjoy the pure essence of fresh crab meat—earning its place among the best food recipes for seafood lovers.

Classic Steamed Crab with Garlic Butter Recipe

Ingredients:

• 2 whole live crabs (blue crab or Dungeness preferred)
• Water (for steaming)
• 1 tablespoon sea salt
• 1 lemon, cut into wedges
• 1/2 cup (1 stick) unsalted butter
• 3 cloves garlic, minced
• Fresh parsley (optional garnish)

Instructions:

1. Prepare the Crabs:
• Rinse the live crabs under cold water to remove dirt and debris.
• If preferred, place the crabs in the freezer for 15 minutes before cooking to humanely sedate them.
2. Steam the Crabs:
• Fill a large pot with 1–2 inches of water and add salt.
• Place a steaming rack or basket in the pot and bring the water to a boil.
• Place the crabs on the rack, cover the pot, and steam for 15–20 minutes, depending on size.
• The shells will turn bright red when done.
3. Make the Garlic Butter:
• In a small saucepan, melt the butter over low heat.
• Add minced garlic and gently sauté for 2–3 minutes until fragrant.
• Keep warm until ready to serve.
4. Serve:
• Carefully remove the crabs from the pot and let them cool slightly.
• Crack the claws and legs with a crab cracker or mallet.
• Serve with garlic butter and lemon wedges. Garnish with parsley if desired.

FAQs About Crab

Q: How can I tell if the crab is fresh?
A: Fresh crabs should have a mild ocean smell and be firm to the touch. Live crabs should be active and responsive before cooking.

Q: Can I cook pre-cooked or frozen crab the same way?
A: If using pre-cooked or frozen crab, steam or heat it gently to avoid overcooking. Frozen crab should be thawed in the refrigerator first.

Q: What's the best crab for steaming?
A: Blue crab and Dungeness crab are great for steaming. King and snow crabs are often sold in legs or clusters and are also excellent when steamed or boiled.

Q: What’s the yellow substance inside the crab?
A: That is the crab’s hepatopancreas, often called “mustard.” Some people enjoy it for its rich flavor, but it can contain toxins, so eat sparingly if at all.

Q: Can I save the crab shells for stock?
A: Absolutely. Crab shells are excellent for making a flavorful seafood stock or broth for soups, stews, and sauces.

Would you like a spicy crab curry or crab cake recipe next?

Read More Food Recipes: 

Ancient Food Revival 

Food Art Alchemy