Rock Crab

The Rock Crab is known to be correlated with the Pacific Red Crab and the Dungeness crab along the American West Coast.

All of these crabs live in the rocky shores, hence the name Rock crab, all of their limbs, thus their legs are walking legs whilst some species of crab have flippers for their last set of legs, such as the eastern Blue crab.

Rock Crab

 

 

 

 

 

 

 

Between the two crabs, the Red crab would be the more vicious kind in comparison to the Rock crab which is more gentle. As usual you can tell the male from the female as the plate underneath the body is smaller in males. The orange roe which you can find within the female is considered a delicacy in many places and is used for meals such as Sushi and Soups etc. Many other people also eat the mustard material otherwise known as the liver, which again carries its own unique taste.

Within both of these crabs the majority of the meat comes within their thick chunky claws. This is the same as the Stone crab, and any of these crabs can be used within the same recipe from which only the experienced crab food lovers would be able to tell the difference. 

There have been many reports of catching Rock crabs that have grown to over 10 inches wide, although, the more common size range is between 4-6 inches. The main market for this species is mainly within Asia and considered just as tasty as the Dungeness Crab. The only main difference is that the meat is more difficult to dissect out of the Rock / Red crab in comparison to the Dungeness crab.

The general idea when using Red and Rock crabs for recipes is to boil the claws in a broth and eat with melted butter. With the rest of their bodies, use them to make sauces, stocks and dips.

If you have a lot of spare crabs at once, store the cooked meat and bodies in the freezer until ready to use, and if you lucky enough to get crabs that are bigger than 6 inches, consider them as any other crab and extract all the meat from their bodies and not just the claws.

How To Cook Rock Crab

Although they might not be as famous as Dungeness crabs, or as popular, rock crabs are just as tasty as Dungeness. It's a little more difficult to get the meat from the shells though, but you should find it to be worth your effort. While there have been cases recorded where these crabs reached a size of more than 25 centimeters across the shell, they are normally more in the region of 10 to 15cm wide. If you plan a crabbing trip, first make sure about the regulations in your state - they tend to change from state to state on a yearly basis. You can of course purchase them at a seafood market; they are often available at Asian markets. The rest of this article is about how to cook Rock Crab.

Plan your dish around eight to ten rock crabs per guest, since most of the meat in this particular type of crab is contained in the legs. If you, like most people, don't like to drop living crabs in boiling water, place them in a plastic bin with a lid that fits tightly and put it in the freezer for about twenty five minutes before you want to cook them. This will put them to sleep, so there is no suffering involved when you put them in the boiling water.

Step one:

You require two large lobster pots. Fill one with icy cold water, add a few extra trays of ice and keep it ready for later use. Fill the second pot with water up to three or four inches from the tip. Add one quarter cup of salt for every five liters of water, and bring the water to boiling point.

Step two:

Drop the crabs into the now boiling water one by one, but do not overcrowd the pot. The crabs should not be squashed into the pot - if you have too many, cook them in a separate batch.

Step three:

Once you add the crabs, the water will initially stop boiling. Cover the pot again and return to boiling point. Then continue to cook for twelve to fifteen minutes. Once the crabs float on the water's surface, you should only cook them for another two to three minutes.

Step four:

Use tongs to remove the crabs from the pot in which you boiled them and plunge them into the pot of ice water straight away. This will stop the cooking process and prevent the meat from drying.

Now that you know how to cook rock crab, you are no doubt going to surprise your friends with a delicious crab dish very soon!

Cook Rock Crab

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