Boiling a Crab

The cooking liquid can vary from water or the classic court bouillon to a spicy broth. Before you start, put the live crab in the freezer for 1 hour to desensitize it. The crab will then be easy to handle.

1. If not already done by the fishmonger, tie the crab with string to keep its claws still. Fill a pan with enough court bouillon to cover the crab. Bring to the boil.

   

2. Add the crab and cover the pan; bring back to the boil and cook until the shell of the crab turns red, about 5 minutes per 450 g.

   

3. Remove the cooked crab from the pan with a slotted spoon. Transfer to a colander to drain. Let cool, then remove the cooked meat from the shell.