It's not advisable to cook frozen blue crabs devoid of thawing them to start with, as this could lead to uneven cooking and have an effect on the general flavor and texture.The attention to timing and the way to carry the soft shell on the table requires skillful routines. The crabber rapidly destinations a crab wanting to molt in a tank on board
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Make use of your fingers and carefully choose and really feel through the crab meat to get rid of and discard any bits of shell or cartilage. Put aside. In advance of cooking, it is important to correctly thaw your frozen crab meat. You can do this by putting it inside the fridge overnight or by jogging it underneath cold water for a few minutes.
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