Do you like to eat crabs? I certainly do. Crabs are one of my all time favorite seafood. Over the years, I have learnt how to kill, clean and prepare crabs for cooking. If you love to eat crabs as much as I do, I see no reason why you cannot pick up this skill! As poor as I am, I certainly cannot afford the luxury of Chinese mitten crabs or Shanghai hairy crabs. The other day I bought one and a half kilograms of sea crabs from the wet market at the price of RM20 per kilogram. There are 3 of them, with around half a kilogram each, so each of them is quite a giant!
Killing a crab is not easy, especially if you are dealing with giant one! I needed the help of my friend to flip the crab onto its back, so that I could stab a chopstick into its abdomen. This should be enough to kill the crab. Can you see that the small opening just above its apron? You can also use a sharp knife to do the job but I usually prefer chopstick. Be careful as you do this, do not let the crab pinches your finger! Believe me, it is really painful!
Next, you have to clean the crabs. Give it a good scrub down as mud tends to gather all around the crab. Use a brush for this purpose. I could not find a brush on that day, so I used an unwanted toothbrush to clean the crabs. Keep scrubbing the back, body, underside and legs until all are clean.
Once you have cleaned the crab, you can take it apart. First, get the carapace off. There is a little crack or slit where the carapace joins with the rest of the body. With one hand holding the carapace and another hand holding down the legs, you can pry the carapace off with little effort. It needs more practices to master the skill though. Next get rid of unwanted parts such as internal organs and gills.
After you have finished getting rid of all the unwanted parts of the crab, chop the crab into 2 halves. You can then start cooking and stay tuned for my drooling crab recipe up in the next post!
The How to Kill, Prepare Crabs for Cooking? by Life Is Like That, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 2.5 Malaysia License.