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Crab
Crab
Crab is very easy to cook and has a fine delicious meat.
Also known as the European crab, it originates from the family of crustacean the cancridade crab. Its size is considerable and can grow up to 25 cm and weigh up to 5 kg. It has a squashed body and a sturdy hard shell, it has ten legs of which the first two have strong large claws in a darker shade enclosed in these claws are a delicious white meat. It usually has numerous reddish-brown tones with a whitish belly. It lives in the rocky Atlantic and Mediterranean.
Properties
It is a crustacean rich in protein, fat, vitamin B and minerals such as iodine, magnesium and sodium.
Season
The best time to enjoy this seafood is between November and June.
Buying
We can buy crab live, freshly cooked and frozen. In the case of opting for a live, crab look for a uniform shade, and unblemished intact legs. It is always better to opt for female individuals as they contain more meat inside.
Conservation
The fresh cooked crab should be kept in the coldest part of the refrigerator for up to two days. In the freezer it keeps its properties for a month or so. As with most foods, the product should be consumed once it has thawed out and not refrozen.
In the kitchen
We can enjoy the fine, soft flesh of the crab after boiling or steaming it. To do this simply insert the live crab in cold salt water and work up the temperature progressively until it boils. Normally, calculate about 15 minutes of cooking for each kilo of crab, adding 5 minutes of cooking per half kilo. After cooking introduce it to cold water (with ice) this retains a firm flesh and keeps its characteristic texture. Remove the crab meat from the shell and clean it, then replace into the shell and present it along with the crab claws which have a delicious white meat. The crab is also an excellent ingredient in salads or seafood inspired dishes like paella or rice stews accompanied by a fresh white wine.
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