This is a visual tutorial explaining how to clean and cut a whole crab.
Im using a mud crab but the same process applies to any large crabs.
This accompanies theSingapore Chilli CrabI published today, arguably one of the BEST crab recipes in the world!
Singapore Chilli Crab
So if your reaction to a crab is something like mine below, youre in the right place.
Its easier than you think.
Trust me, youve got this!
Singapore Chilli Crab
Its actually the liver and pancreas of the crab, and this stuff is crab gold!
Its a secret ingredient inSingapore Chilli Crabthat gives the sauce a massive savoury boost!
If youre still nervous about handling them while alive and I dont blame you use sturdy tongs!
Mud Crab claw being dipped into Singapore Chilli Crab sauce
If you better store it overnight, place the live crab in the fridge.
The coolness of the fridge will subdue the crab, keeping it alive but in a physically depressed state.
Freezing and then thawing a live crab isnt recommended it defeats the whole purpose of a live crab!
Theres also a noticeable loss of flavour and juice.
Dispatching a live crab
Dispatching a live crab is an unfortunate but necessary business.
Doing it in a humane way will ensure the creature does not suffer.
Crab pieces
Theres one near the eyes and another near the tail.
When done correctly, this kills the crab immediately.
This is the method I use, covered below.
Reserved crab tomalley “crab mustard”
This takes about 1 hour for a 1.5kg / 3lb crab.
At this stage, the crab will still be alive but is in a numbed, coma-like state oftorpor.
It is physically inactive and no longer feels any sensation.
This occurs in crabs at temperatures of 4C / 39F or lower.
Once its in this state, start preparing the crab immediately.
Watch how to do this step
3.
Use scissors to cut off the sharp tip off each leg and discard.
Lift up the flap and twist it off (discard).
3.4 Remove top shell (carapace)
Next remove the top shell, called thecarapace.
Do this from the back of the crab, as indicated by the arrow in step 1 below.
Stick your thumb under the shell, pull it up and off.
Its usually easy but on occasion it just wont budge!
The grey stuff is of no interest to us, but the yellow stuff is gold!
Its calledtomalleyand its actually the crabs liver and pancreas.
It is a key ingredient in the magic sauce forSingapore Chilli Crab.
Reserve the now-empty top shell.
Were going to use it for decorative purposes in the finished Singapore Chilli Crab dish.
Put this in a big bowl into which we will put all the crab meat pieces.
Lets call this the Crab Bowl!
3.6 Reserve tomalley from crab body
Now we turn our attention to the crab body.
First well reserve the tomalley found here too.
Add it all into the Tomalley Bowl.
As with the top shell, theres no need to be meticulous here.
Its going to make that body piece even tastier!
Simple grab each one and twist them off.
They are not edible so need to be removed.
They come off easily, just tear them off with your hands.
Hack the crabs arms off at the point where the arms meet the body.
Bring the cleaver down on that point in one motion (watch your fingers!
), letting the weight of the cleaver do the work.
3.10 Crack claws
Now were going to partially crack the shell of the claws.
This serves 2 purposes: firstly to let some heat in so the claw cooks more evenly.
And secondly to make the crab meat easier to remove.
Make one crack on each side of the claw.
Now using the cleaver again, cut each claw off at the joint.
Add the claws and arm pieces to the Crab Bowl.
For a smaller 1.25kg / 2.5lb crab, cut the body into 4 pieces.
Using the cleaver, cut the body in half down the middle (step 2 below).
Repeat with the other half.
(Cutting the body up is easy as the shell is quite soft.)
Add the crab pieces to the Crab Bowl.
3.12 Crab pieces, done!
And with that, youve got your beautiful crab pieces!
before you roll cooking though, we need to deal with the tomalley.
No self-respecting foodie would ever create a crab recipe that didnt make use of the tomalley.
Its a built-in booster of free crab flavour!
(OK fine,slimeis a better description!)
This bowl of completely unappetising-looking goo is worth its weight in flavour gold.
3.14 Cooking the crab
Tomalley ready to go, crab pieces prepared … congratulations!
You just successfully broke down a whole crab!
Give yourself a pat on the back.
Pour yourself a wine and have a well-earned break.
Because now its time to cook this beauty!!
But I couldnt let Dozer show me up!
So I gave the giant wriggly mud crab a kiss!
Prevent screen from sleeping
