Baltic Maid

Boiled Crab

Posted on | November 29, 2012 | 6 Comments

When I first moved to California, my brother and my mom came for a visit and we went to San Francisco. At the Fishermen’s Wharf, we ate a cooked crab from one of the food stands. Eating crab as street food is a bit messy to be honest. It would’ve been nice to able to wash your hands afterwards ;-) but it was worth the experience. I love trying new food, eating local food or making traditional recipes from all around the world right in your own kitchen. This is something I really enjoy doing.

I remember how tasty the crab meat was but somehow I have shied from preparing crab myself. After making lobster for the first time and being surprised just how easy it actually is to prepare, crab was going to be next. And just like the lobster, it is easy to prepare and incredibly tasty.    

Boiled Crab


  • Dungeness Crab
  • salt
  • water
  • butter, room temperatur


Bring a large pot of water to a boil. Add salt. Once the water boils add the crab, cover the pot, and cook the crab for 10 to 15 minutes or until the crab turns pink. Use tongs to take the crab out of the water.

Beat the butter with an electric mixer until it becomes fluffy. Use salty butter or if unsalted butter is used, add a little salt.

Turn the crab on its back and break off its apron, the tail flap. Turn the crab and remove the upper shell. Next remove the internal organs and gills. Cut the crab into quarters. Use a nutcracker to crack the joints or crack them with the flat side of a knife. Dip the crab meat in the whipped butter. Guten Appetit!

Source: Better Homes and Gardens New Cook Book

Gekochte Krabbe


  • Dungeness Krabbe
  • Salz
  • Wasser
  • Butter, Raumtemperatur


Einen groβen Topf mit Wasser zum Kochen bringen. Das Wasser salzen. Die Krabbe ins kochende Wasser geben, den Topf abdecken und die Krabbe ungefähr 10 bis 15 Minuten kochen lassen oder bis sie eine rosa Farbe annimmt. Die Krabbe mit einer Zange aus dem Wasser herausnehmen.

Die Butter mit einem elektrischem Mixer schaumig schlagen. Entweder gesalzene Butter verwenden oder etwas Salz zur ungesalzenen Butter geben.

Die gekochte Krabbe auf den Rücken legen und die Schwanzklappe entfernen. Dann die Krabbe wenden und den Panzer entfernen. Als nächstes die Innereien und die Kiemen entfernen. Die Krabbe mit einem Messer vierteln. Die Beine und Scheren lassen sich mit einem Nuβknacker oder dem Rücken eines schweren Messers knacken. Das Krabbenfleisch mit der Butter servieren. Guten Appetit!

Quelle: Better Homes and Gardens New Cook Book


6 Responses to “Boiled Crab”

  1. Nami | Just One Cookbook
    November 30th, 2012 @ 11:35

    I love crab!!!!! And this looks so good. I developed crab allergy in my mid 20s and I cannot (shouldn’t) eat it. How sad! I still try to eat here and there… and your photos of crab is tempting me! So lucky to live in SF too. ;)

  2. BalticMaid
    December 1st, 2012 @ 19:57

    @ Nami: Thank you! Oh no, you’re allergic to something you love? That’s just not fair. We should only be allergic to the things we don’t like anyways… :-P Sorry to temp you. Stay strong. :-D

  3. My Italian Smörgåsbord
    December 2nd, 2012 @ 11:19

    I love crab but, as you, I was and still am scared of trying to cook it. lately I haven’t been eating meat but I started to eat fish again (I was seriously lacking Vitamin B12). this would be very good for me (a 100g serving of crab contains 11.5μg of vitamin B12 – 192% of the DV). just have to win my crab-fear :) and your lovely post sure will help.

  4. BalticMaid
    December 2nd, 2012 @ 23:48

    @ My Italian Smörgåsbord: This is one delicious way to get some Vitamin B12 for sure. But unlike sourdough, this is actually an easy recipe… ;-)
    I was glad though the crab wasn’t alive unlike the mussels I bought the other day. I misread the label. That was a sad day… :-(

  5. My Italian Smörgåsbord
    December 3rd, 2012 @ 06:35

    was that a sad day because the mussels were still alive? they should be, otherwise you may get food poisoning. they go bad super-soon once they are dead…

  6. BalticMaid
    December 4th, 2012 @ 18:46

    @ My Italian Smörgåsbord: Yes because of the mussels. It was the first time I made mussels myself and I did not think they were alive. I felt it was cruel of me having them sit on death row (aka fridge) waiting for a terrible death by boiling… ;-P

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