They are colourful, soft and sweet. Crabs. I love them and I have got lots. Want some? Just be sure that they are not crawling all over you because they bite! Fresh crab, especially these blue ones are a delight to eat an quick to cook but until now, intimidating to clean. For some reason, I got the impression that the back was filled with yuckiness beyond salvation and would need a huge chopping block and a cleaver and the stomach of a butcher to handle. As my friend Claudia demonstrated, not so! Claudia happens to be the best Jamaican cook in Dubai… as agreed on by both of us while oohing and aahing over many dishes of hers. So you really have to take her very credible word for it!
Lift that triangular flap in the back. Listen, it’s been a while since I did the anatomy of a crustacean, and neither you nor I really need a biology lesson right now… so bear with my very simplistic descriptions! So back to that triangular flap… lift it…
Holding the crab firmly with one hand.. get your thumb under the triangular flap…
Then ease it away. It will pull away easily, especially on softer crabs like these blue ones.
Continue until the back comes off completely
It will look like this. Are ideas running through your head to make stuffed crab backs? Put those on hold.
Now that the back is off, look for some hairy things where the legs meet the body and put your paring knife under them …
Then pull them away, breaking them off the body. Not much effort is needed for this. Repeat on the other side.
You will see just a little gooey yuckiness in the middle. Use your knife as positioned in the pic to remove.
Then rinse thoroughly. Now you will see only white meat when it is cleaned properly.
Holding each set of legs in each hand with the exposed back towards you, bend the crab backwards and break. And there you have it! Claudia did each crab in about 1 minute.
How do you want to cook it? Leave a comment and tell us how you want us to cook it and lets do it together! The most votes win. Choices: (a) Garlic Buttah Lovah (b) Curry Flurry (c) Asian Persuasion (d) Jamaican Jerk
Now, this I’m up for….
Really, really useful step by step instructions.
Ok Mr. Chef and Mrs. Steward!! You have really got me with this one. My favourite creature to eat!! Yayyy. I vote for Garlic please, and my taste buds start to water as I think about it. Just loving this site. Y’all are doing a fantastic job.
I heart you guys.
Excellent, easy-to-follow instructions. I love crabs but never knew how to clean them. So the only time I used to buy them was if there was someone around who could clean them. Now I think I can make an attempt. Thank you!
Garlic Buttah Lovah!!! Me Want!!!! Please!!!
Hello ma lovlies…. garlic buttach sounds delish…….
So garlic buttah it is then! Now we just have to get more crabs to cook!
I Leave It To Chef Claudia;) to decide the way she wants to cook ’em Crabs~_~All i’d do is enjoy eating:)
You have that right!!! Truth is that she cooked them with a Thai green curry and now we need a new batch of crabs!
Without a doubt, garlic butter is my choice out of the ones offered. When I cook fresh crab, I cook it, chunk it up and mix with fresh chopped garlic and parsley, freshly squeezed lemon juice and olive oil. It is simply delicious!!! The longer it marinates, the better it is!
Garlic Buttah mi sey!! loving the blog guys, great job!
I totally agree with you, Claudia is definately the best Jamaican cook in the UAE. Would love to try it curried with roti.