Hands down, blue crabs are one of my favorite things to eat. Well, maybe not as they compete with pizza, tacos, and nachos, but you know what I mean. There is something about the blue crab that I truly love. Granted there is not a whole lot of crab meat on these little suckers, but it’s finger food, and to me finger food is not only fun, but it’s somewhat sexy. As I noted in the past, it’s hard to find blue crabs in Milwaukee. As I dissed an Asian market I used to go to, Anh Chau, only due to their crappy customer service, I have been frequenting a local market known as Mei Hua. I’ve been there enough where I chat with the owner, and as I always do I ask a lot of questions about produce, and seafood. I recently asked if they were going to get any crawfish, or better yet blue crab, and she sparked up, like what the heck did I know about blue crab! She stated she orders once a week, and that’s when I was sold.
I pulled in the day she ordered, I think it was a Tuesday, or Thursday, and knew actually where to go. The box with what looked like to be stagnant crabs, that is until you poke them with the tongs.
One of the workers looked at me like I had no idea what the heck I was doing, and funny enough she was trying to help me (I am experienced at this, trust me, but I let her help only for my own entertainment), and we began using the tongs to toss them in a double paper bag. She insisted.
The kids were not home from school yet, and my wife was still at work, and that’s when I decided to clean these live crabs. When you do this, depending on how you feel, it’s something that you may or may not want your family around for, as basically as you are using a knife to take out the crab, ripping it apart, and tearing out it’s lungs, etc. I figured I would move quickly, and just have what I needed for the chilli crabs.
Let’s get started.
- ~ 10-15 live blue crabs, rinsed and cleaned
- 1/4 cup of ketchup
- 1/2 cup Sambal Oelek
- 1 large shallot, medium slice
- 2 tbsp ginger, minced
- 5 cloves garlic, minced
- 3 tbsp rice wine vinegar
- 1/4 cup water
- 1 tbsp fried garlic
- 2 tbsp fresh cilantro, torn (optional)
- 2 tbsp canola oil
Start by using tongs to grab your live crab. This is always fun as they like to attack your tongs. Flip the crab over onto it’s back, and puncture it with a sharp knife, right in the middle. Yes, this is often painful to watch, but it has got to be done. Now with your knife, split the crab in half, lengthwise. The important thing here is to remove the gills, up near the face, as well as removing the apron, near the bottom. Once those are removed, rinse the crab in cold water, and set aside, repeating the process.
Keep the crabs cold, covering with a bit of ice cubes. During this time, make the sauce.
To a small mixing bowl, add the ketchup, rice wine vinegar, water, and sambal oelek. Give a good stir.
Heat a large wok, or skillet on medium heat, and let this heat up for a few minutes.
Toss in the oil, and then toss in the shallots, garlic, and ginger. Stir fry that for a couple of minutes. Now add in the crabs.
Toss those crabs in the garlic mixture, then add in the sauce mixture. Carefully stir, and toss until the crabs are coated.
Cook for about 15 minutes, if that, and then pour out onto a large serving dish.
Shower with the fried garlic and fresh cilantro, and dig in. Pull off the legs, split the body, pull and crack the claws, and go for it. Suck, splurp, and suck your fingers.
My wife and kids are not a big fan of the blue crabs, and as much of that is a bit of a disappointment, I’m not going to point fingers and blame. That just means there is more for me!
Get a bib. Get some napkins. Dig in. This is a shell sucking, shell pulling, and little fork poker feat. Sweet, spicey, garlicky, and delicious. I felt bad when my wife came home, and I probably looked like a total mess as she was trying to have a conversation with me. Yes, it was that good.
If you are looking for a fun crab dish to eat, and a fun experience (cleaning crabs), go for it. You will not be disappointed, and by the way, I have yet to go back to Anh Chau, but they do still order blue crabs from what I understand, and with hope, they have picked up their service game.
Another one to try is my blue crab curry. Whoa.