or nutcracker to pick and suck out the meat.
STEP 2 Break off
the apron, then pull off the top shell. Rub off the feather gills.
STEP 3 Break the body in two; then break it in two again. Go to
work, picking and sucking that meat out.
Boiled or Steamed Crab
TIME: 10 minutes
Put a dozen blue crabs or a 3-pound lobster in front
of someone, and you’ll be amazed at how much one person
can eat. Crabs require nothing more than salt, lemon,or melted butter,and lobsters don’t
even need that but see the variation if youwant something jazzier.Somepeople like hot sauce or mayonnaise
(plain or flavored)on the side. Also see the sauce suggestions in the list that follows.
The water should be salted, which can be done in
can add seaweed, which is charming (and works) or you
can use salt, as most of us do.
To serve any number of people, multiply this recipe
accordingly. Handful salt 6 to 12 blue or rock crabs or 1 or 2 lobsters, about 3
pounds total Bring a large pot of water to a boil (or just an inch
or so if you’re steaming instead of boiling); salt it. Put
the crabs or lobster in the pot one by one (use tongs
when they don’t try to pinch you, they’re probably dead).
Count cooking time from when the water returns
to a boil: Cook crabs for about 5 minutes, or until red;
lobster for about 8 minutes for its first pound and then
an additional 3 or 4 minutes per pound thereafter.
(Thus a 3-pounder should boil for 15 to 20 minutes.)
The foolproof way to check doneness (essential with
larger lobsters) is to insert an instant-read thermometer
into the tail meat by sliding it in between the underside
of the body and the tail joint; lobster is done at 140°F.
Drain in a colander for a few minutes and eat, cool and
eat later, or remove the meat from the shells to use for