Before you pluck that live mud crab out of the bucket, you might be wondering: Is it realy worth it? Whether you picked it off the display at the market or had it delivered by a local fisherman, this is a question that will play out in everyone’s kitchen.
It certainly are an imposing-looking beast, but, as they say, size doesn’t always equal substance. Sometimes a big carapace can mask a lightweight body full of little meat. So what should you look for when reading the crab? Actual weight, which is what matters when it comes to whether your expectations will be met. Is related to shell width, as you can see on the chart above. Total length doesn’t correlate so well; instead, focus on part of the crab where the legs meets the body (the part called the “carapace”). Generally speaking, an animal whose back is about twelve centimeters wide will weigh approximately two hundred grams. That sounds tiny, but then again, some species can be much larger (such as giant mud crab, which reaches twenty-eight centimeters and weighs over two kilograms).
How to Choose and Cook Mud Crab
If you’re planning to serve a certain number of guests, it helps to keep in mind that a medium crab is bigger then a small one. It is also likely to provide more meat and a different kind of texture. It will be sweet and firm, rather than delicate and soft.
Here is how to eat them: It helps to know which kind of mud crab you’re buying since different species cooks up differently. For example, the biggest, called a giant mud crab, is perfect for steaming whole until the shell goes bright red. A large carapace can sometimes mask a lightweight body with very little meat inside. Meanwhile, the purple mud crabs tends to be smaller, but still have a rich taste that suits curries. Those with orangey and greeny hues are lesser known to average home-cook, but each has their unique texture and purpose. Overcooking the smallies and undersalting the big boys is inevitable if you don’t distinguish between types.
Crab is an animal that undergoes regular molting cycles: shedding its tough shell and replacing it with a new one. This results in separate levels of quality, which means differences in performance as well as price. Hard-shell crabs are fully mature and at peak crunch factor. Because of this, they command top dollar on the market. Soft-shelled crabs is the same, though only for people who prefer them extra-tender (for dishes like this). But beware of crabs caught somewhere in between during molting, unless you’re really after more malleable bite.
There’s also a quiet but significant seasonality factor here. After the monsoons die down, the water temps level out and the animals stockpile fat (the optimal time for eating). The sweet spot for this is from late fall to early winter, when they are often carrying roe (making it an even richer, butterier dish). Knowing those rhythms will allow you to order based off quality (not just availability).
Crabs are strong and fast animals; treat them with respect. Before preparing, restrain their claws so they don’t injure you. Then, chill them to slow down their metabolism but not so much that they die before use. Once ready to cook, bring them to a boil or steam till the shell is bright red, typically around 10 minutes for half a kilo of crab. Guessing should of not been allowed. To be safe, check with a thermometer if you have one; otherwise, rely on your vision for the color change. The key is to observe and be patient.
Learn to appreciate the difference in species. Feel how heavy it is. Measure its width. Take note of what time of year it’s in season. Following these steps will prevent you from spending your money on an empty shell. More importantly, they allows you to bring a piece of the sea right onto your plate with some flavor that makes the meal unforgettable.
It’s just a different way of thinking about eating a common seafood dinner that makes all the difference.