Few foods say “celebration” like crab. And not only does it taste rich and delicious but it’s a great addition to a healthy diet with under 100 calories and a generous 17 grams of protein per 3 ½-ounce serving. So go ahead and indulge!
The freshest crabs are alive, very active and have been in the tank for less than a week. They can be refrigerated in a bowl covered with wet paper towel for no more than 12 hours. Discard any crab that dies before you cook it. Crabs can be boiled live, pan-fried (soft-shelled crabs), broiled, baked, or microwaved. Freshly cooked crab has a bright red shell and can be refrigerated for up to two days. Any exposed meat should be white and moist, not dried out or yellow.
Crabmeat is traditionally served with drawn butter and fresh lemon wedges. (To make drawn butter, bring butter to a boil, skim the froth off the top, allow milk solids to sink to the bottom and then carefully pout the golden top layer into a heat proof bowl.) Common accompaniments include a crisp salad, corn on the cob, crusty French bread, or fries. Crabmeat is also frequently used as stuffing for other foods, such as mushroom caps, shrimp, fish or chicken. Many meat or poultry recipes can be refreshed and made more original by substituting versatile, unexpected crabmeat instead.