Whole crab is a treat to eat and a job to prepare. Half cut blue swimming crab takes the hard part away: it is cleaned, cut in half and frozen, so you can go from freezer to a pot of crab curry in under an hour. Here is how to thaw it, prep it and cook it three ways, using the Blue Swimming Half Cut Crab from Think GG Cash & Carry in Longsight, Manchester.
What is half cut blue swimming crab
Blue swimming crab, also called flower crab or 梭子蟹, is known for its sweet, delicate white meat. Each crab is cleaned and cut straight down the middle, which opens up the meat so spices and sauce can get right in. It is a favourite in Bengali, Pakistani, Indian, Chinese, Thai and Filipino kitchens.
How to thaw it
- Best way: spread the crab on a tray, cover it and thaw it in the fridge overnight.
- Faster way: seal it in a food bag and submerge it in cold water for 30 to 60 minutes, changing the water every 20 minutes.
- Never thaw it in hot water or on the worktop. Once thawed, cook it within 24 hours and do not refreeze it raw.
How to prep it
- Rinse each half under cold running water.
- Pull away any grey, feathery gills left inside.
- Tap each claw with the back of a heavy knife to crack the shell, so the sauce gets in and it is easier to eat.
- For stir-fries, pat the pieces dry so they sear instead of steaming.
How to tell it is cooked
The shell turns bright orange-red and the meat becomes white all the way through. In a simmering sauce this takes 8 to 12 minutes, depending on size.
Recipe 1: Desi crab masala
Serves 4. Rich, spicy and perfect with rice or paratha.
Ingredients
- 1kg half cut crab, thawed
- 3 tbsp oil
- 2 onions, finely sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp turmeric, 1 to 2 tsp chilli powder, 2 tsp ground coriander, 1 tsp ground cumin
- 3 to 4 green chillies, slit
- Salt, 150ml water, ½ tsp garam masala and chopped coriander leaves
Method
- Fry the onions in the oil until deep golden, about 10 minutes.
- Add the ginger-garlic paste and cook for 1 minute, then add the ground spices with a splash of water.
- Add the tomatoes and salt and cook until the oil starts to separate.
- Add the crab and green chillies and turn to coat.
- Pour in the water, cover and simmer for 10 to 12 minutes until the shells are bright orange.
- Finish with garam masala and coriander leaves.
Recipe 2: Ginger and spring onion crab
A Cantonese classic that lets the sweetness of the crab shine.
Ingredients
- 1kg half cut crab, thawed and patted dry
- 2 tbsp cornflour
- 4 tbsp oil
- 5cm ginger, thinly sliced
- 6 spring onions, cut into 5cm lengths
- 3 garlic cloves, sliced
- 2 tbsp soy sauce, 1 tsp sugar, 100ml water, 1 tsp sesame oil
Method
- Dust the cut side of each half with cornflour and sear it cut side down in hot oil for 2 minutes. Lift out.
- Fry the ginger, garlic and white parts of the spring onions for 1 minute.
- Return the crab, add the soy sauce, sugar and water, cover and cook for 6 to 8 minutes.
- Toss through the spring onion greens and sesame oil and serve.
Recipe 3: Quick chilli crab
Sweet, tangy and made for mopping up with steamed buns such as our Hirata buns.
Ingredients
- 1kg half cut crab, thawed
- 3 tbsp oil
- 4 garlic cloves and a thumb of ginger, finely chopped
- 3 to 4 red chillies, chopped
- 4 tbsp tomato ketchup, 2 tbsp sweet chilli sauce, 1 tbsp soy sauce, 1 tsp sugar
- 200ml water
- 1 tsp cornflour mixed with 1 tbsp water
- 1 egg, beaten
Method
- Fry the garlic, ginger and chillies for 1 minute.
- Stir in the ketchup, sweet chilli, soy sauce, sugar and water and bring to a simmer.
- Add the crab, cover and cook for about 10 minutes, then stir in the cornflour mix to thicken.
- Turn off the heat, drizzle in the egg and stir gently so it forms silky ribbons.
For restaurants and takeaways
Half cut crab puts a showstopper on the menu without hours of prep. Portions are consistent, and because it is frozen you can hold stock and cook to order with no waste. It works as a weekend crab masala special or the centrepiece of a seafood platter. Our seafood buying guide covers buying crab, baby octopus and squid for restaurants.
For more ideas, see our guides to cleaning and cooking cuttlefish, buying golda chingri in Manchester and cooking golden pomfret.
Frequently asked questions
How much crab should I buy per person?
As a rough guide, allow 250g to 300g per person for a curry served with rice.
Can I cook half cut crab straight from frozen?
You can add it to a soup from frozen, but it cooks more evenly and takes on more flavour if you thaw it first.
Is half cut crab raw?
Half cut swimming crab is usually sold raw. Cook it until the shell is bright orange-red and the meat is white all the way through.
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