Stuffed crabs can make for an impressive and delicious meal. While you can certainly make stuffed crabs from scratch at home, buying pre-stuffed crabs from the store can save a lot of time and effort. However, even with store bought stuffed crabs, proper cooking technique is essential to get the best results. In this article, we’ll provide step-by-step instructions on how to cook store bought stuffed crabs so they turn out juicy, flavorful and picture perfect every time.
What are stuffed crabs?
Stuffed crabs are whole crabs that have been cleaned out and filled with a breadcrumb based stuffing mixture. The stuffing usually contains crab meat, seasoning, vegetables and binders. Popular styles of stuffed crab include:
– Maryland style – Made with blue crab and a crab Imperial style stuffing containing crab meat, bread crumbs, eggs, onions, mustard, Worcestershire sauce and seasonings.
– New England style – Made with rock crab or Jonah crab and a stuffing mixture containing crab meat, cracker crumbs, celery, onions, butter and seasonings.
– Cajun style – Made with blue crab and a spicy crawfish stuffing containing crawfish tails, onions, celery, bell peppers, bread crumbs and Cajun seasoning.
The stuffed crabs are then baked or broiled until the shell is bright red and the stuffing is hot and browned. This results in a dish with a whole crab shell overflowing with savory, seafood-rich stuffing.
Benefits of buying stuffed crabs
There are a few advantages to purchasing stuffed crabs versus making them from scratch:
– Saves prep time – Cleaning live crabs and making stuffing is very time consuming. Buying stuffed eliminates this work.
– Uniform appearance – Store bought stuffed crabs will look consistent in shape and size. Homemade can vary.
– No waste – All the stuffing mix is used since it’s made in bulk at a production facility. Homemade stuffing may have excess.
– High quality ingredients – Brands use fresh crab meat and premium ingredients that you may not be able to source.
– Grab and go meal – Just need to heat and serve for an impressive entree with minimal effort.
As long as you follow proper cooking techniques, store bought stuffed crabs can deliver excellent flavor and quality. Let’s go over how to cook them step-by-step.
Selecting stuffed crabs at the store
When purchasing stuffed crabs, here are some tips for selecting the best quality:
– Look for crabs that smell fresh, not fishy or ammonia-like. Avoid any with an off putting odor.
– Inspect the leg joints to make sure they are not blackened or dried out. This indicates spoiled crabs.
– Check that the shells are intact, not cracked or leaking stuffing.
– Give the crabs a gentle shake. The stuffing should feel firmly set, not loose.
– Make sure the stuffing fills the entire shell cavity. You don’t want excessive empty space.
– Read the ingredients list and select a brand with quality components like real crab meat.
– Check the sell by date and pick the package with the furthest out date.
– If buying frozen, choose crabs without ice crystals or frost burn.
Thawing stuffed crabs
If you purchased frozen stuffed crabs, they need to be thawed before cooking. Here are some thawing tips:
– For a quick thaw, place the stuffed crabs in a colander or large strainer and run cold water over them until thawed, about 10-20 minutes depending on size.
– To thaw overnight, put the frozen crabs in a bowl and place in the refrigerator for 12-24 hours.
– You can also thaw in the microwave, cooking for 2-3 minutes at 30% power until thawed.
– Do not thaw at room temperature or in hot water, as this encourages bacterial growth.
Thawed stuffed crabs should be cooked as soon as possible for food safety. Do not refreeze thawed stuffed crabs.
Cooking methods
Stuffed crabs can be prepared using various cooking techniques:
Baking
Baking is a simple hands-off approach. To bake:
– Preheat oven to 375°F.
– Place stuffed crabs on a baking sheet or oven safe dish.
– Brush the tops of the crabs lightly with melted butter or olive oil for more browning.
– Bake for 20-25 minutes until hot throughout and tops are browned.
Broiling
Broiling cooks the crabs from above with high heat:
– Turn broiler to high and move rack 6 inches from heat source.
– Arrange stuffed crabs on a broiler safe pan.
– Broil for 4-6 minutes just until stuffing browns and shells redden.
– Flip and broil 2-4 more minutes. Watch carefully to avoid burning.
Grilling
You can also grill stuffed crabs for a smoky, charred flavor:
– Heat grill to medium high heat, about 400°F.
– Brush grates with oil to prevent sticking.
– Place stuffed crabs flesh side down on grill.
– Grill 4-6 minutes until lightly charred.
– Flip and grill 2-4 more minutes until heated through.
Sautéing or pan frying
For crispy browned stuffed crabs:
– Add 1 Tbsp oil to a large skillet over medium high heat.
– Once hot, add stuffed crabs flesh side down.
– Cook 2-3 minutes per side until golden brown.
– Take care not to break the shells when flipping. Use tongs or a spatula.
Steaming
Steaming keeps the crabs delicately moist:
– Bring 1 inch of water to a boil in a pot fitted with a steamer basket.
– Arrange stuffed crabs in basket, not touching.
– Steam covered for 4-8 minutes depending on size.
– Check for doneness by piercing stuffing with a knife.
Microwaving
Microwaving provides a very quick cooking method:
– Place stuffed crabs on a microwave safe dish.
– Microwave on high in 1 minute increments, flipping halfway through.
– Cook just until hot, about 3-5 minutes total depending on amount.
Determining doneness
Stuffed crabs are fully cooked once the filling reaches 165°F. You can check for doneness by:
– Inserting an instant read thermometer into the center of the stuffing.
– Cutting into a crab to inspect the interior color. The stuffing should not look wet or uncooked.
– Poking the stuffing with a knife or skewer. It should feel steaming hot to the touch.
The crab shells will turn bright red-orange when fully heated through. Discard any stuffed crabs that don’t reach 165°F internally.
Serving and garnishing
Stuffed crabs make a stellar entree or appetizer. Here are some serving suggestions:
– Serve whole for a dramatic presentation, providing nut crackers to break open the shells.
– For convenience, crack open the shells before plating and serve in the opened shell.
– Offer melted butter, lemon wedges and seafood cocktail sauce for dipping.
– Pair with corn on the cob and coleslaw for a classic crab feast.
– Garnish with fresh parsley, lemon slices or magnificent Maryland flag toothpicks.
– For parties, arrange stuffed crabs on a tiered seafood platter with other shellfish.
– Chill boiled crabs and serve them chilled on a bed of ice as finger food.
Stuffed crabs also reheat well. Store leftovers covered in the refrigerator up to 3 days. Reheat gently in a 300°F oven until hot in the center.
Food safety
When working with seafood, there are some key food safety guidelines to follow:
– Thoroughly wash hands, prep surfaces, utensils and dishes that touch raw or cooked crabs to prevent cross contamination.
– Cook stuffed crabs to an internal temperature of 165°F. Check with a food thermometer.
– Do not leave stuffed crabs in the temperature danger zone between 40-140°F for more than 2 hours total.
– Discard any cracked stuffed crabs or ones that were out of refrigeration too long. When in doubt, throw it out.
– Refrigerate leftovers within 2 hours and use within 3 days. Reheat to 165°F before serving again.
– Throw away stuffed crabs left at room temperature for more than 2 hours. Do not re-refrigerate them.
Following safe cooking and storage methods will keep stuffed crabs safe to eat and minimize the risk of foodborne illness.
Storing and freezing cooked stuffed crabs
Stuffed crabs maintain best quality when enjoyed fresh. However, you can extend their shelf life by storing or freezing properly.
Refrigerator Storage
– Place cooked stuffed crabs in an airtight container or resealable plastic bag.
– Refrigerate for up to 3 days.
– Reheat gently in a 300°F oven until hot, about 15 minutes.
Freezer Storage
For maximum freezer shelf life:
– Cool cooked stuffed crabs completely first.
– Wrap each crab tightly in plastic wrap followed by foil. This prevents freezer burn.
– Place wrapped crabs in freezer bags or airtight containers. Remove as much air as possible.
– Label package with contents and date.
– Freeze for up to 2-3 months at 0°F.
– Thaw overnight in refrigerator before reheating.
With proper freezing technique, stuffed crabs retain their texture and flavor well when thawed.
Troubleshooting
Follow these tips if your cooked stuffed crabs don’t turn out quite right:
Issue | Solution |
---|---|
Shells fall apart | Avoid sauteing. Steam or bake more gently next time. |
Stuffing is dry | Don’t overcook. Brush with butter or sauce to moisten. |
Stuffing leaks out | Seal any cracks with toothpicks next time. Bake on a pan to catch leaks. |
Undercooked stuffing | Bake at a higher temp or cook longer. Check internal temp. |
Overcooked meat | Be careful not to overbake or steam too long. Cut into one early to test. |
Burned bottoms | On the grill or pan, flip crabs sooner. Lower heat slightly. |
With some trial and error, you’ll get the hang of cooking store bought stuffed crabs perfectly. It just takes finding the right method, temperature, and cook time for your preferences.
Conclusion
Store bought stuffed crabs provide a convenient shortcut to an impressive meal. With a few simple preparation steps like thawing, selecting a cooking method, and reheating safely, you can make thawed or fresh pre-stuffed crabs taste as good as homemade. Just be sure to handle them gently during cooking to keep the delicate shells intact. Master the techniques in this article and soon you’ll be turning out platter after platter of delectable stuffed crabs that look and taste incredible.