Don’t rush it. Seriously. A crab that’s undercooked is slimy and dangerous. A crab that’s overcooked is dry and depressing. You’ve got a 5-minute window of perfection.
If you’re nervous, steam for the minimum time in the range. You can always add a minute or two. You can’t un-cook a crab.
And if you completely mess it up? Order pizza. We’ve all been there. The crab will forgive you. Eventually.
One Last Thing: The Freezer Trick
If you bought live crab and the universe conspired against you? No problem. You can steam them, then freeze the meat. But do it right after cooking—don’t let it sit in the fridge for a week. That’s how you get sad crab.
Store it in a sealed bag with all the air squeezed out. It’ll keep for 3 months. Then, when winter hits and you’re craving summer, you have a little taste of the ocean waiting for you.
Now go, my friend. Get that pot boiling. Grab a crab by the back legs—that’s the safe way—and drop it in the steamer. Set your timer. Pour a drink. You’ve got this.
