How to cook live crab? Everyone wants to throw it into a pot of boiling water. The best advice I can give you is to avoid that route. All the succulent flavour of the crab gets lost to the water.
My method is not for the faint of heart, but it’s simple once you’ve learned a few tricks. I recommend you kill the crab quickly by removing it’s carapace (top shell) which I will show you in this video. Then, bake the crab with any aromatics that you like (maybe garlic, ginger or lemongrass) and a bit of white wine. The sauce that develops is so amazing, you can dip bread in it or pour it back over your white crab meat to really amp up the flavour.
BAKED CRAB RECIPE: The basic recipe is put the butchered crab in a pot with a lid on and add 3 tbs butter, 3 tbs white wine and aromatics. Put on medium heat and cook for 15 minutes or until the crab meat turns white. Your are steaming the crab in it’s own juices. So easy.
My last tip: Use the shells and any liquid left over to make a crab stock too, so yummy. Just cover with water and simmer for 40 minutes.
Or let us do the cooking at our…