Other Activities > Fishing
Cooking fresh dungy crab
Magnum_Willys:
If not using seawater add 1/2 cup per gallon - a red solo cup in a 5 gal bucket to get close to seawater strength. Go lite and it washes the flavor out.
dilleytech:
The best thing is use if ocean water. Then the same, throw crab halves in boiling water bring to boil then cook another 7 minutes. If you can’t use sea water then it’s something like 4 cups of salt to get it similarly salty.
2MANY:
I always pack the cooler with sea water so I have it at home to cook em.
CP:
Well, I guess I’ll be the lone stranger and go against the crowd. Saltwater just makes an unnecessary mess, gave that up years ago and the taste is the same.
Tap water, boil, throw the cleaned crab in, 15 minutes (I don't wait for the water to re-boil, just 15 minutes) then an ice water bath to stop the cooking.
fishngamereaper:
Grew up cooking whole but these days with all the toxins and drugs in the water I've been cleaning them first.
Straight sea water boil if I'm just cooking for snacking or a dip or the freezer. 12-15 minutes of boil.
If it's a gathering where the crab will get dumped out for guests to get fat on I'll add a stick of butter, couple junks of garlic and some old bay.
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