The Season for Crabs
As August heralds the peak season for succulent and plump crabs, the quintessentially simple yet sublime method to feast on these crustaceans is by steaming them to perfection.
Ensuring Aesthetics and Flavor
Consistently, there lies a frustration among many; the steamed crabs often end up dismembered, their legs surrendered to the steam, leaving behind a lonely cap and spilled roe. However, a culinary maestro divulges a technique to ensure that your steamed crabs retain their limbs and their golden roe, as delightful to gaze upon as they are delectable to devour.
Ingredients
- Crabs: by the piece
Step One: Pristine Preparation
First and foremost, thoroughly cleanse the crab. Many prefer to soak the crab in water, but this inadvertently fills the crab with liquid, causing the roe to spill out when steamed. Instead, simultaneously brush and rinse the crab under a stream of fresh water.
Step Two: Humane Handling
Next, to address the crab’s instinct for autotomy, wherein legs are discarded at the first hint of peril to escape predators. When steamed, the high heat can cause the crab to struggle and shed limbs as a result. For personal consumption this may not be an issue, but for guests, it’s a matter of presentation.
Step Three: The Quick Cessation
Before steaming, it is essential to halt the crab’s movements. This can be achieved with a chopstick, gently inserting it into the mouth of the crab and stirring; a swift method though not for the faint of heart. One could delegate this task, or alternatively, opt for fresh pre-deceased crabs.
Step Four: The Steaming Strategy
Lastly, place the crabs in a pot of cold water with their caps facing downwards. This mitigates the possibility of the roe seeping out as a gradual rise in temperature allows the roe to set firmly within the cap. Remember to position the cap downwards, start with cold water, and upon its boiling, a heat-off time of 10-12 minutes will suffice. Anything longer, and the crab’s delicate flavor may be compromised.
Additional Pro Tips
Prior to steaming, remove any elastic bands, as they can impart a rubbery taste to the crab meat. If tied with natural string, it may remain, but elastic must be cut away. Also, be judicious with the amount of water in the pot; an overabundance can boil over the crab, leading to the loss of roe.
Crab Culinary Gesture
In summary, the secret to immaculate steamed crabs in August: humanely cease their movement, arrange cap downwards, commence in cold water, and upon boiling, a swift 10-12 minutes cook time. This method promises a feast that is as aesthetically pleasing as it is scrumptious.