12 Tips You Need When Cooking With Crab - Tasting Table

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Making the most of cooking crab starts with sourcing. Chef Jeremy Sewall advises buying live crabs that are in good shape. "Make sure the crabs are very lively," he says. The freshest crabs will still have spunk. There's plenty to know when buying crab, but one key rule is if they are barely moving, pass on them, and never buy dead raw crabs.

When it comes to fresh crab, buying local is best. Crustaceans, like other sea creatures, have various species that live in different regions of the ocean. Sewall said he is "a big fan of sticking with local crab." Based in Boston, he loves to cook with fresh Jonah crab, which are from New England. Other regional specialties include Dungeness crab in California, king crab in Alaska, and blue crab in the Mid-Atlantic.

If you don't live in a coastal area or want to try a species from a different region, there are plenty of online vendors that will ship you live crabs. Look for companies with quick product turnover and pay attention to when the crabs are in season. If you don't want to mess with live crabs, frozen pre-cooked crab products, from legs to claws, can be great options. Since the amount of meat differs greatly by species, you will need to know the average weight of meat per crab for the variety you are cooking. As a general rule, make sure you will have about ⅔ to ¾ pound of meat per person.

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