When we went to the Asian grocery, we saw that Atlantic blue crabs were on sale, so we decided to get 2, not knowing how good they would be out of season. These crabs are found in the western Atlantic Ocean, the Pacific Coast and the Gulf of Mexico. However, those lazy left coasters tend not to eat these crabs since they think getting the meat is too difficult. Too bad they miss out on these flavorful crabs! Anyway, the blue crab gets its color from alpha-crustacyanin. But, when cooked, the alpha-crustacyanin breaks down and astaxnthin, a reddish pigment shows through. Thus, you have an easy way of determining when your crab is cooked. I think these chemicals are the same for shrimp and lobsters, which is why they also turn from blue/gray to red/orange when cooked. Since these crabs are already flavorful, I opted to simply steam them and then have a savory ginger balsamic vinegar sauce to dip the crab pieces in while eating. Since the crabs are already a bit salty, the soy sauce is certainly optional. Teriyaki sauce is another option if you're looking for something that's got a bit of sweetness. The balsamic vinegar has a tang that brightens the flavor of the crab, and the ginger adds a certain depth to the flavor. Give this a try and see what you think!
Crabs with Ginger Balsamic Vinegar Sauce
by CJ HuangMaterials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| crabs | Atlantic blue crab, if you can | ||||
| balsamic vinegar | |||||
| ginger, minced | |||||
| soy sauce/teriyaki sauce | optional |
Methods:
- Clean crabs. It's a bit easier if you break the pincher arms off first. Wouldn't want to get pinched!
- Steam crabs until they are a bright reddish orange color.
- Mix balsamic vinegar, ginger, and soy sauce/teriyaki sauce together.
- Dig in - free the crab meat, dip in sauce, and eat!
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