Preparation:
Boil whole crab five minutes per pound; steam whole crab 10 minutes per pound.
The crab is done when shell changes to bright red or orange.
Sauté or pan-fry soft-shell crabs for about 3 minutes per side over medium-high heat.
Sauté or panfry cut up raw crab for 8 to 10 minutes over medium-high high until color turns red. In soups and stews, simmer for 10 to 15 minute King, snow, and stone crab claws are already cooked; just heat before serving. |
