Cooking Crabs

BEFORE COOKING:

Defrost and wash frozen crabs before cooking. Wash live crabs under running water and put them in the freezer for 15 minutes.

COOKING:

Place the crab into boiling water with its head down. Once the water returns to a boil, cook accordingly: frozen crabs for 2–3 minutes, fresh crabs for 10–15 minutes. Start timing from the moment the water boils again. Initially, salt the water and add pepper, thyme, parsley, and bay leaves. Cut a lemon in half, squeeze its juice into the water, and then add the squeezed lemon halves to the boiling liquid. You may also pour in some wine. Cook uncovered. The claws of the cooked crab should turn red.

AFTER COOKING:

Remove the crab from the boiling water along with its claws, and cut the body in half.

SERVING SUGGESTION:

Serve the crabs with melted garlic butter and, optionally, with vegetables. Crabs can also be a meaty addition to soups and salads.

Enjoy your meal!