The crab beds have been tested, the saxifrage caught in the sump are waiting for the next crab feast. Also read Happy Angler's tips for crabbing and preventing the spread of crayfish plague .
Do you know how to prepare and enjoy this late summer treat?
What do you need to make crabs?
- live crabs
- 10 liter pot
- water
- sea salt
- a few sugar cubes
- fresh dill or crown dill
These instructions are based on the amount of water in a 10 l kettle.
- Add about 350 g of coarse sea salt to the boiling water. The broth will then have a salt content of 3.5%. Also add a few pieces of sugar to the broth for seasoning. Adding sugar is a matter of taste. The crabs can also be cooked without sugar.
- Add the washed crabs to the boiling water. Do not add too many crabs at once, as the water must be boiling all the time. It is better to boil a larger number of crabs in several batches. When boiling, the crab dies very quickly, within a few seconds, and it is the most painless way to kill the crab.
- Mature crabs turn red and rise to the surface. A clear gap between the shell and the flesh is also a good sign of maturity.
- After boiling for 5-10 minutes, remove the crayfish from the cooking broth into another bowl and pour the strained cooking broth over them. You can add fresh dill to the cooling bowl for more flavor.
It is best to prepare the crabs the day before you want to enjoy them.
Note! The amount of salt is calculated according to liters of water, i.e. 1 liter of water + 32-40 g of salt.
Eating crabs - how to remove the meat from the shells
It's time to celebrate. Crab knives and plates are dug out of the kitchen cabinets. Fresh toast and rye bread are bought from the store to go under the crab meat. Shot glasses and a bottle of clear, helan går, and towards the sound.
Eating crabs can seem tricky for first-time eaters. With Happy Angler's instructions, you can make the crab meat enjoyable.
- Remove the smaller branch from the scissors
- Cut off the tip of the scissors with a crab knife.
- Squeeze the juices from the scissors.
- Snap the tip of the larger scissors off.
- Sip the juices.
- Open the side of the crab with a crab knife and remove the meat inside.
- Twist the tail away from the central body
- Twist off the entire carapace and use a knife to scrape the crab butter under the shell onto the bread.
- You can remove the tail meat without opening the shell by pulling it out through the base of the tail.
- Open the tail by cutting it open from the side.
- Remove the shells and remove the tail meat
- Remember to remove the gut!
- Remove the strips of muscle on top of the tail meat and remove the intestine underneath. The tail meat is now ready to eat.
- Enjoy the delicious crab meat as is or eat it on toast, for example.
Happy holidays and a tasty crab feast!
