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What is the easiest—and the most delicious—way to eat crab?
Baked. With a wok.
Plain old and simple wok-baked crab with nothing other than the crab, a little bit of water, and a smoking hot wok— just like my mother used to make them.
I love the simplicity and the extravagant great taste of baked crab; the vibrant color of cooked crab, the intense aroma, plus the succulent and natural sweetness of the firm flesh are simply irresistible.
This baked crab recipe is best for blue crab or mud crab. Enjoy!
(Click Page 2 for the Baked Crab Recipe)
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Wow so simple crab meat is very delicious.
MMM They look great!
Will try for Christmas days off..I still have blue crabs
Thanks!!!
Oh, this is great!!!! I love crab and I don’t have an oven…. this method suits me best!!! Thanks!!!
You don’t need an oven.
If I would like to add salt to it, how much would it be? I think baked salted crabould be awesome! Thanks Bee!
Just a pinch because the shell is somewhat salty.
Why not in the oven?
Pablo! I can’t control the time with the oven. This method is the best, try it. It’s used by many seafood restaurants in Penang to cook crab. Simple and very hiong.
I might just do that. It’s been ages since I updated my blog and this recipe…or rather, crab, is so simple it’s unforgivable not to try it out!
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.
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.
I use wok for everything, can’t wait for your wok star!!!
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…
Yes, yes I see the sale too. I need to go buy the $2.99 crab this weekend for another recipe. Sure, ginger don’t hurt…I just love the natural flavor of crab!!!
YUM. Those pictures are absolutely stunning Bee!
Thanks Rachael!
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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!!
Wait. Baked crab…With a wok? I’m so in.
Thanks for the great recipe! I’m hooked!
Mmmmm, blue crab! Reminds me of home. Sounds delish but still prefer ginger/scallion or garlic/black bean. ;)
I love crab. Seriously, I love it even more than lobster. (All the lobster fans, please don’t hurt me!) This sounds wonderful.
Never thought of this. That crab looks like it needs help getting cracked open! Thanks for the idea.
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?
Dead. I killed them first before putting to the wok.
mmmmmmmmmmmm……….. love crabs,
My favourite dish! Great blog with lots of recipes..
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.
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?
No salt for me, but if you want, you can of course. The salt will not really go into the meat but stay on the shell anyway.
wow, so easy?? I never expect baked crab to be so easy !! thanks for sharing!
I love how simple this is, and I can’t wait to try it!
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.
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”.
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
Let it burn Tiga, then you can have the burnt smell. Actually a little burn is very 香.
Are you using a non-stick wok?
Hey Bee. I don’t eat shellfish, but this sure looks too delicious! What a tantalizing image!
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.
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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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.
Great ! this recipe is easy and the crabs smells craby. Can I cook lobster the same way?
Can you eat the shell of the crab?I am going to try deepfrying with tempura batter but actually eating the crab sounds tricky!
No.