Steam or boil?

I have always boiled my crab. Was thinking of steaming them. Should I? What are the pros/cons to steaming vs boiling?

Steam!!!!

Wait until you taste my crab Saturday!

I steam. I figure it keeps the flavor in the meat more than if they were immersed in water. However, this year I plan on boiling some using some Zataran's Crab Boil that I bought.

Steamed crabs taste better. Also easier to cook because you don't have to wait around for it to boil then turn down the heat. Bring it to a boil, toss in the steamer insert and come back 20-30" later. I usually wash off my stuff.

Ok the question is not whether to steam but whether to steam the crab whole or break into clusters then steam. I know Glynn cleans his crabs before steaming.

I boil with zatarans always have, that's why I still do it that way. Tastes good to me but I might have to try steamed this weekend maybe in a blind test...lol


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Do you add anything to the steam water? I assume not but just wanted to check.

Keep live, rinse with fresh water, steam, clean, eat.  That's how I usually roll. Sometimes I like to use the Tomalley for cooking.
I'd be interested in finding an easy way to clean prior to steaming.

I've added Sprite to the steam water in the past but can't really say that I felt it made a difference.

I add the juice of 1-2 lemons and some old bay seasoning to the steaming water. If you are steaming 1-2 crabs, 15 minutes is enough but if you are packing in 5-10 crabs 20 - 30 minutes depending on how hot your burner is.

I steam whole.  Some guys cut them in half (cleaver) or pop them with a dock cleat.   They cook a little faster and less mess to clean the crab but the water is worse and I wouldn't reuse it.

I use Louisiana Fish Fry's Crawfish, Crab and Shrimp boil http://louisianafishfry.elsstore.com/view/product/?id=18746&cid= (maybe a beer too).

Bring water to a rolling boil, throw in crab, steam for 17-20 minutes.  Thow on ice to stop the cooking process and make them easier to handle. 

Don't rinse them in cold water to cool them off your rinsing away flavor.

After cooking try marinading them in like an Italian dressing. Pre-crack the crab after cooking and let it chill in marinade for about 2 hours. I make my own dressing using fresh garlic, vinegar, Water, Salt. and vegetable oil. I do this to taste. maybe 2 cups of water 3/4 cup vinegar the rest to taste. you can add more vinegar if you want.     

I am going to try cleaning them before steaming.



http://www.epicurious.com/recipes/member/views/SAVORY-SWEET-STEAMED-DUNGENESS-CRAB-1200896

Will post up the results.

Keep live, rinse with fresh water, steam, clean, eat.  That's how I usually roll. Sometimes I like to use the Tomalley for cooking.
I'd be interested in finding an easy way to clean prior to steaming.

I've added Sprite to the steam water in the past but can't really say that I felt it made a difference.

For cleaning I have found cutting them in half prior to boiling or steaming then cleaning them under running water is the fastest way so far I have found.  A cutting board and a large chef's knife does the trick or a meat cleaver will also work.  I think I saw some one use a hatchet once.  Cutting them in half allows you to gather any insides prior to cooking.  This method cuts down on cook time which IMHO gives it better flavor.

        Steam,,,      toss in live crab.   then add 1/4 cup of :   Old Bay seasoning, black pepper, salt.   
   Pour in 6 oz white vinegar and a can of faux beer  ( budwieser, coorz, miller...)          turn on the heat !

         My fathers recipe from when he grew up on Chesepeake Bay  MD.       

Whatever you do just don't do it like Vwool   I saw him cracking them  in half, washing the good stuff off, you know, the cholesterol and heart clogging yellow stuff, then finally cooking them.  Please don't do it that way.