Crabmeat is delicious and tender and can be eaten hot or cold. Several species of edible roasted crabs live worldwide. Blue, king, snow and Dungeness crab are species in the United States. Crabmeat is packed with protein and some essential vitamins and minerals. One 3-oz. The serving of blue crab contains 74 calories, 15 g of protein, less than 1 g of fat, and over 7 mcg of vitamin B-12, according to the U.S. Department of Agriculture. Generally, crabs are sold cooked and frozen. If you buy live crabs, kill them by boiling before baking in the oven.
Baked Crabs Meat
Preheat the oven to 350 degrees Fahrenheit.
Thaw cooked, frozen crabs at room temperature. If you are using live crabs, precook them by placing them in boiling water. Cook until the crabs are dead. This can take 30 seconds to a few minutes, depending on the size of the crabs.
Remove the meat from the shell. Crack open the legs and pull the meat out. Pull off the top shell from the body and remove the meat.
Place the meat on a baking dish. Brush or drizzle olive oil or butter on both sides of the meat and season with salt and black pepper to taste. Optionally, brush with an herb-oil mixture of 2 tbsp. of olive oil, 1 tbsp. of fresh chopped herbs, 1 tbsp. of lemon juice, salt, and black pepper
Bake for eight to 10 minutes.
Baked Crab Legs
Preheat the oven to 350 degrees Fahrenheit
Thaw cooked, frozen crabs or crab legs to room temperature. If you are using live crabs, precook them by placing them in boiling water until they are dead. This can take 30 seconds to a few minutes.
Place crab legs on a baking dish. For whole crabs, pull off the legs from the body.
Pour a 1/8-inch layer of hot water, preheated white wine or fish stock into the baking dish to cover the bottom. Optionally, just sprinkle with salt and black pepper.
Cover the baking dish with aluminum foil and bake for eight to 10 minutes.
Things You’ll Need
Hot water, white wine or fish stock
Roasted Garlic Dungeness Crab
Dungeness crab with garlicky goodness.
- 1 whole Dungeness Crab, About 2-3 Pounds
- 8 Tablespoons Unsalted Butter
- 1 Tablespoon Olive Oil
- ¼ cups Fresh Garlic, Minced
- 3 Tablespoons Shallots, Minced
- 1 Tablespoon Light Brown Sugar
- 1 teaspoon Red Chili Flakes
- 1 Tablespoon Fish Sauce
- ½ Tablespoons Cracked Black Pepper
- Scallions, To Garnish
Crab: Carefully clean the live Dungeness crab. Drop into a large pot of salted boiling water. Par cook for 5-6 minutes. Remove from the pot and let cool. Once the crab has cooled enough to handle, remove the top shell and quarter the body. Using a kitchen mallet, crack the legs and claws but do not remove the meat.