How to Cook Blue Crabs

Co-authored by Anne Lloyd and Hunter Rising

Last Updated: February 23, 2023 References

Blue crabs are common shellfish in the Atlantic Ocean named for their bright colors and are a popular coastal food. Crabs can be steamed, boiled, or baked whole either fresh or frozen to make a delicious meal. Impress your friends and family with a big seafood dinner they’ll be sure to love!

Ingredients

Steamed Blue Crab in a Steamer Pot

12 blue crabs (live or frozen)
½ cup (54 g) of seafood seasoning
1 tablespoon (17 g) of salt

Boiled Blue Crab

12 blue crabs (live or frozen)
1 tablespoon (17 g) of salt

Baked Crab in the Oven

12 blue crabs (fresh or frozen)
12 tablespoons (180 ml) of olive oil
Salt and pepper to flavor

Method 1

Method 1 of 3:

Making Steamed Blue Crab in a Steamer Pot

1
Fill the bottom of a steamer pot with water, salt, and other seasonings. Fill your steamer pot with 4 cups (950 ml) of water so it’s surface is below where the rack sits. Stir in ½ cup (54 g) of seafood seasoning, 1 tablespoon (17 g) of salt, and whatever other spices you want to include with your crab.^{[1]
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- You can find steamer pots online or in specialty kitchenware stores.
- Try mixing other liquids into the water, such as lemon juice, light beer, or vinegar, to add more flavor.
2
Put the rack inside the pot and bring the liquid to a rolling boil. Set the steamer rack on the lip inside the pot. Put the steamer pot onto your stove over high heat. Reduce your stove to medium heat once the water starts boiling.^{[2]
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- If the water level is above the rack, drain some of the liquid.
- If your steamer pot has a basket instead of a rack, set the basket inside so it’s above the water.
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3
Set a layer of whole crabs on the rack and season them. Grab the crabs with a pair of tongs to transfer them into your steamer pot. Create a single layer of crabs before sprinkling each with 1 tablespoon (7 g) of extra seasoning. If you need to make more crabs, continue layering them on top of one another and seasoning them. Once you have all of your crabs in the steamer, put the lid on so they can cook.^{[3]
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- You can use either fresh or frozen blue crabs. Make sure frozen crabs are completely thawed before you cook them. You do not need to kill them or clean them beforehand.
4
Steam the crabs for about 20 minutes or until they’re bright orange. Leave your steamer over medium heat for at least 20 minutes. Remove the lid and check the color of the crabs’ shells. The shell should change from a dark blue to a bright red or orange.^{[4]
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- Another way to check if the crabs are finished cooking is if the bottom of their bellies start to pop out and away from their body.
Tip: Having more crabs in your steamer pot can affect the cooking time. If they aren't finished after the first 20 minutes have passed, check on your crabs every 5 minutes after to see if they're ready.
5
Remove the crabs from the pot and serve them hot. Grab your crabs with a pair of tongs and set them on a clean baking sheet. Let the crabs cool for 5 minutes so they’re easier to handle. Break apart the shell so you can eat the meat inside.^{[5]
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- Wear a bib or tuck a napkin into your shirt so you don’t spill crab on yourself.
- Cooked crab lasts in the fridge for 3-5 days or in the freezer for up to 3 months.^{[6]
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Method 2

Method 2 of 3:

Making Boiled Blue Crab

1
Bring a pot of salted water to a rolling boil. Fill a large pot two-thirds full of water and add at least 1 tablespoon (17 g) of salt to add flavor. Keep the pot over high heat until the water starts to boil, then turn it down to medium heat.^{[7]
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- Add other liquids to your pot, like lemon juice or vinegar, if you want to change your crab’s flavor.
2
Drop live or frozen crabs into the water and cook them for 10 minutes. Grab your crabs with a pair of tongs and completely submerge them in the boiling water. Cover the pot with a lid and let them cook in the water for about 10 minutes. The crabs should have a bright orange or red color once they’re finished cooking.^{[8]
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- The crabs don’t need to be cleaned before you boil them.
- Work in batches of 3-4 crabs at a time if you need to make a large meal.
3
Dip the cooked crab into a bowl of ice water to stop the cooking process. Remove the crabs from the water with your tongs and set them in a bowl filled with ice water. Stir the crabs in the water for 30 seconds before taking them out.^{[9]
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- Don’t submerge the crab for too long or else they’ll get too cold.
4
Pat the crabs dry and serve them warm. Set the crabs on paper towels and pat them dry, then transfer them to a serving plate. Open the crab’s shell and enjoy meat while it’s still hot. Use small utensils to remove the meat from areas like the legs and claws.^{[10]
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- Crab can be kept in the fridge for up to 5 days or in the freezer for 3 months. Make sure the meat is sealed in an airtight container.^{[11]
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Tip: Serve the crab wrapped in parchment paper or in a brown paper bag to make it look like a classic Southern seafood boil.

Method 3

Method 3 of 3:

Making Baked Crab in the Oven

1
Preheat your oven to 350 °F (177 °C). Allow the oven to completely heat up before you cook your crabs. Make sure one of the racks is in the center position so your crabs will cook evenly throughout.^{[12]
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2
Clean your crabs. Hold the crab upside down, and lift the flap near its backside. Press firmly under the flap with your thumb and pry the crab apart. Rinse the inside of the crab out and clean out the innards from the center of the shell. Break the crab in half by bending it in the center. Clean all of the crabs you plan on cooking.^{[13]
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- If you are cleaning a live crab, boil it in water for 1 minute to kill it.
- Make sure frozen crabs are completely thawed before cooking them.
- You can leave the legs attached to the crab if you want. Otherwise, you can twist and pull them off of the body.
3
Set the crabs on a baking sheet belly-side up. Keep the crabs upside-down on the pan and drizzle them each with 1 tablespoon (15 ml) of olive oil. Add any other spices you want, such as garlic, oregano, or salt.^{[14]
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- Line your baking sheet with aluminum foil for an easy cleanup once you’re done cooking.
4
Place the crabs in the oven for about 20 minutes. Place the baking sheet on the center rack of the oven and let them cook for 20 minutes. The crabs’ shells should be bright orange or red and the meat should be white when they’re finished cooking.^{[15]
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5
Serve the crabs while they’re hot. Remove the crabs from the oven and place the legs and claws onto serving plates. Squeeze the juice from a lemon onto the crabs to add a classic seafood flavor. Use a small fork to pull all of the meat out of the crab legs and claws.^{[16]
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- Be careful not to swallow any of the shell pieces since they could be sharp.