How to Clean and Prepare Small Crabs
Crab has been one of my favorite types of seafood since childhood. I love both large and small crabs because each type can be used to create a variety of delicious dishes. While I usually just clean and then steam or boil large crabs whole, with smaller crabs, it’s essential to prepare them carefully before cooking. In this guide, I’ll share how to clean and prepare small crabs – a method I learned from my mother.
1. Why Do Small Crabs Require Cleaning and Preparing?
Unlike larger crabs, small crabs are typically not eaten whole. Instead, they are often ground with water, then strained to create a crab mixture. When this mixture is boiled, it yields crab paste—the cooked, ground crab meat.
In Asian and Vietnamese cuisine, small crabs are the main ingredient in many delicious dishes like tomato crab soup, crab noodle soup, and more. Commonly used varieties include freshwater mini crabs and Chinese mitten crabs, which are small to medium in size and have shades of brown, gray, or a slightly purple hue.
2. Selecting and Storing Small Crabs
Selecting live crabs is essential for making great dishes, as fresh ingredients are always key. When buying small crabs at the store, choose live ones that are still moving their legs and have no cracks on their shells.
Once you bring them home, place the crabs in a tall bucket to keep them from crawling out. Wash them thoroughly with water, and don’t forget to wear thick gloves to protect your hands from getting pinched. After cleaning, you can store them in the bucket at room temperature or keep them in the fridge.
How to Kill Crabs Humanely and Safely
Killing live crabs for cooking can feel intimidating and inhumane. However, it can be done humanely by first putting the crabs into a sleep-like state before dispatching. There are two main methods for humanely dispatching small crabs: freezing and spiking.
—-
1. Spiking involves piercing the crab’s nerve center, located between the eyes, to put it into a sleep-like state. While this method is also humane, it can be difficult to exepreparee accurately.
2. Freezing the crab briefly minimizes stress and makes them easier and safer to handle. Just be careful not to leave them in the freezer too long, as they need to be freshly dispatched for optimal quality.
3. How to Clean and Prepare Small Crabs
Here’s how I clean and prepare small crabs, using Chinese mitten crabs as an example. This variety is small to medium in size, with a hard shell, firm meat, and plenty of flavorful tomalley in the shell.
3.1. Preparation and Equipment
Before cleaning the crabs, dispatch them by placing them in the freezer for 30–40 minutes. Once they’re in a sleep-like state, you can begin the cleaning process.
For cleaning, you’ll need a bucket or even a kitchen sink to hold and rinse the crabs. Thick gloves are essential to protect your hands, and a small spoon is helpful for handling any tomalley (crab mustard) you want to reserve.
3.2. Crack the Legs
For small crabs, you can gently crack the legs and claws. Twist and break off all the legs and claws, and set them aside.
3.3. Remove Belly Flap
Flip the crab over and lift the belly flap to remove it. Male crabs have a triangular belly flap, while the belly flap on females is larger and rounder. Removing this flap exposes the inside of the crab for further cleaning.
3.4. Remove Top Shell (Carapace)
Gently lift off the top shell to expose the tomalley and other internal parts. Rinse the crab’s body thoroughly, then place it with the legs and claws, ready for cooking.
3.5. Reserve Tomalley (Crab “Mustard”) from Top Shell
The tomalley has a rich, savory flavor. Scoop it from the top shell with a small spoon, and set it aside for use in sauces or to enhance the crab’s flavor later.
4. Small Crab Recipes Suggestion
Here’s some delicious recipes with small crabs:
How to clean and prepare small crabs
Ingredients
- 2 kg small crabs (Chinese mitten crabs, freshwater mini crabs, etc.)
Instructions
Preparation and Equipment
- Before cleaning the crabs, dispatch them by placing them in the freezer for 30–40 minutes. Once they’re in a sleep-like state, you can begin the cleaning process.
- For cleaning, you’ll need a bucket or even a kitchen sink to hold and rinse the crabs. Thick gloves are essential to protect your hands, and a small spoon is helpful for handling any tomalley (crab mustard) you want to reserve.
Crack the Legs
- For small crabs, you can gently crack the legs and claws. Twist and break off all the legs and claws, and set them aside.
Remove Belly Flap
- Flip the crab over and lift the belly flap to remove it. Male crabs have a triangular belly flap, while the belly flap on females is larger and rounder. Removing this flap exposes the inside of the crab for further cleaning.
Remove Top Shell (Carapace)
- Gently lift off the top shell to expose the tomalley and other internal parts. Rinse the crab’s body thoroughly, then place it with the legs and claws to prepare for cooking.
Reserve Tomalley (Crab “Mustard”) from Top Shell
- The tomalley has a rich, savory flavor. Scoop it from the top shell with a small spoon, and set it aside for use in sauces or to enhance the crab’s flavor later.
Nutrition
Do you like this post? Brighten my day by rating the recipe and clicking the “save” button to have this recipe right on your Pinterest board. Also, let’s be friends on YouTube, Instagram, Facebook and TikTok!