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Baked Blue Crab

Baked Crab

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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!

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47 COMMENTS... read them below or add one

  1. 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.

  2. Deborah M Jenkins

    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?

  3. Randy

    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.

  4. 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?

    • 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

      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”.

  5. Tina

    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!

  6. Razzleberry

    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.

  7. Roger

    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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