There are lots of ways to cook these tasty crustaceans from boiling or steaming them on the stovetop to oven baking them in their shells. But, have you ever looked at your crab legs and then your ...

Remove all the meat, tomalley and roe from the crab legs and bodies and add it to the bowl. Heat 5ml (1tsp) of cooking oil in a small pan, add the finely minced shallots and cook over a low flame ...

Strain. 2. Rinse the rice. Chop the mitsuba and ginger. 3. Cook the rice in a pot (preferably a donabe) with the crab shell flavored dashi, mirin, usukuchi soy sauce and the ginger. Cook in the ...

As much as I love shell-on crab and don’t mind the slow process of extracting the meat from the legs and body ... comes frozen (often it needs to be cooked before it is used; just blanch ...

Chef Saito's authentic recipes: (1) Fluffy Egg and Crab Stir-fry (2) Tomato with Sesame Syrup. 1. Briefly boil the spinach in salted water. Plunge in ice water and drain thoroughly. 2. Crack the ...

I think it is safe to say that of the seafood varieties available to the Louisiana cook, crab holds first place by a mile.