are scavengers, they eat almost anything that crosses their path. Due to this, they must be cooked in accordance with FDA guidelines in order to be safe to eat. The North Carolina blue crab, like other crabs on the eastern seaboard are prone to have toxins and bacteria in their flesh and need to be cooked thoroughly to destroy any harmful pathogens and be safe to eat. Cooking them is simple, as are the guidelines from the FDA.
Instructions
1. Purchase fresh live North Carolina blue crabs. Keep the crabs moist and refrigerated between 40 and 50 degrees Fahrenheit until ready to cook. The meat of a fresh crab will deteriorate quickly after death if it is not cooked immediately.
2. Check packages carefully when purchasing frozen blue crab meat. Ensure that the package is not tampered with and is fully sealed. Even a small tear in the package can allow pathogens to enter the .
3. Boil the crabs until they have reached an internal temperature of 145 degrees Fahrenheit. Use a meat or food thermometer to be sure. When fully boiled, the crab shell should be bright red and have glistening white flesh. This will occur 15 to 25 minutes after the water has boiled.
4. Steam blue crabs by placing then in a steamer basket over hot boiling water. Place a tight lid over the entire pot and cook for 25 to 30 minutes. The crabs should turn bright red and the meat white. Test the crabs with a cooking thermometer to ensure that they have a 145-degree-Fahrenheit internal temperature.
5. Heat precooked North Carolina blue crab meat for approximately 10 minutes before eating or serving them cold. If serving with hot foods, such as a gumbo or seafood stew, add the crab meat at least 20 minutes before serving and allow it to boil.
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