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Baked Crab http://rasamalaysia.com/baked-crab-recipe/
December 07th, 2009 47 Comments

Baked Crab

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Baked Crab Recipe

Ingredients:

3 blue crab
3 tablespoons water

Method:

Rinse the crab with cold water and place them in a wok. Add the water and cover the wok with its lid.

Turn up the heat to high and “bake” the crab for 8 minutes or until they are cooked. Turn the crab every two minutes and then cover to continue baking. You will know when they are done as the crab would turn bright orange in color and the intense aroma of the baked crab would fill your kitchen.

Eat immediately as is or dip with your favorite dipping sauce!

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47 comments... read them below or add one

  1. David says:

    Wow so simple crab meat is very delicious.

  2. Brian Lew says:

    MMM They look great!

  3. Oh, this is great!!!! I love crab and I don’t have an oven…. this method suits me best!!! Thanks!!!

  4. Quinn says:

    If I would like to add salt to it, how much would it be? I think baked salted crabould be awesome! Thanks Bee!

  5. ck lam says:

    Great and simple post. I feel like dropping in the market and get some home & try baking myself instead of eating them in the restaurant. The saltiness and degree of burnt can be control.

    • Yes, exactly. And this recipe doesn’t need any special skill. Just use your nose to judge when the crabs are done. I don’t use salt, but a wee bit is fine since the crab is somewhat salty already.

  6. I love that you used a wok for cooking the crabs. I’m always encouraging people to use their woks for cooking everything, not just stir frys.

  7. Huge sale at the asian markets now for these crabs only 2.99/lb! We just had two this weekend…made exactly the same way, but we throw in a few slices of ginger…

  8. Fuji Mama says:

    YUM. Those pictures are absolutely stunning Bee!

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  10. Meeta says:

    I am going to admit this is one of the few things I have not cooked at home. I rather enjoy it elsewhere! They look so good – make some for me!!

  11. Wait. Baked crab…With a wok? I’m so in.

    Thanks for the great recipe! I’m hooked!

  12. slammie says:

    Mmmmm, blue crab! Reminds me of home. Sounds delish but still prefer ginger/scallion or garlic/black bean. ;)

  13. Alta says:

    I love crab. Seriously, I love it even more than lobster. (All the lobster fans, please don’t hurt me!) This sounds wonderful.

  14. Life Settlements says:

    Never thought of this. That crab looks like it needs help getting cracked open! Thanks for the idea.

  15. Deborah M Jenkins says:

    I hate to be the one to ask this question (I am a novice cooking shellfish), are the crabs dead or alive when they are put in the wok?

  16. peanutts says:

    mmmmmmmmmmmm……….. love crabs,

  17. Jeannie says:

    My favourite dish! Great blog with lots of recipes..

  18. Randy says:

    Baking crab is the way to go, with a covered wok or the oven. I always bake snowcrab in the oven, should work in a wok. I use high temp for a short period in the oven for the snowcrab and viola, no watery crab. My favorite Asian market had live blue crab yesterday. I will have to try it.

  19. J2Kfm says:

    Not even a handful of salt? I can understand smoked crabs, or grilled, since that will impart a smoky aroma to the crustaceans.
    But baked simply?

  20. swee says:

    wow, so easy?? I never expect baked crab to be so easy !! thanks for sharing!

  21. I love how simple this is, and I can’t wait to try it!

  22. How to choose meaty crabs?

    • Errr, get the biggest one? No, actually, I don’t know. But unlike mud crab, blue crab is usually pretty padat with flesh, unlike mud crab which might look big but all water inside.

    • Gabriel says:

      U look at the shell……the best mud crab is one that taken just before it changes it shell.

      Old shells look worn and probably has signs of wear and their. new shells have a nice clean dark green/brown glow about them.

      U can also tap on the shell to feel if the shell is thick.

      All crabs have periods of changing shells and resources go into building a new shell (thus less flesh) and not “filled with water”.

  23. tigerfish says:

    THAT…is easier than steaming. You know, I steam my blue crabs too.
    I can try this method but will my stainless steel wok burn? :O

  24. CT says:

    Are you using a non-stick wok?

  25. Bren says:

    Hey Bee. I don’t eat shellfish, but this sure looks too delicious! What a tantalizing image!

  26. jennyccy says:

    Hey, I also use wok to bake my crabs and prawns too. Simple and very delicious. I just love to taste the natural juice of the seafood.

  27. Tina says:

    I notice your “sauce” in the background of the picture. Do you recommend any kind of sauce to go with eating crabs (and recipe please)? Thanks!

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  30. Razzleberry says:

    The first time I had to make crabs, I was so scared of the claws…I put them in the fridge. I kept on opening the fridge every other minute, peeking inside, waiting for them to die! We like to eat them with a lime dip with salt, black pepper, sugar, and a little bit of MSG. Yummy. Another dip is with crushed thai peppers, lime juice, garlic, salt, and sugar.

  31. peggy p says:

    Great ! this recipe is easy and the crabs smells craby. Can I cook lobster the same way?

  32. Roger says:

    Can you eat the shell of the crab?I am going to try deepfrying with tempura batter but actually eating the crab sounds tricky!

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