Crab
Crab's sweet, briny flesh suits quick cooking to preserve texture.
Flavor
warm
sweet
pungent
bitter
floral
earthy
citrus
smoky
How to use it
Salty Boil. Boil in salty water to season the exterior evenly without over-extracting flavors.
Crab Cake Secrets. Mix with breadcrumbs. Gluten firms the cake during frying for a crisp exterior while keeping the inside tender.
Common mistakes
- Fibers toughen if overcooked past the shelling point.
- Insufficient salt fails to bring out crab's natural sweetness.
What goes with crab
- Butter. Butter's fat mingles with crab's natural sugars for sweetness.
- Lemon. Lemon's acidity brightens crab's natural sweetness and provides contrast.
- Avocado. Avocado's buttery softness frames crab's delicate sweetness.
- Chili Flake. Chili heat contrasts with crab's delicate sweetness.
- Ginger. Ginger's clean heat cuts crab's rich sweetness, as in Asian crab dishes.
- Mayonnaise. Mayonnaise's creamy fat coats crab's delicate sweetness, as in crab cakes.
- Paprika. Paprika adds smokiness, amplifying crab's sweet, briny taste.
- Cilantro. Cilantro’s citrus notes add a fresh layer to crab's briny flavor.
Try tonight
- Classic Maryland crab cakes with remoulade sauce
- Crab-stuffed mushrooms with herbs
- Chilled crab salad with avocado and grapefruit
Storage
Keep live crabs in a cool, damp environment; refrigerate cooked crab meat and consume within 2-3 days.