At Sciacca Grill, we specialise in steak and seafood, and although fish is the most popular option, shellfish still play an important role in the seafood world. Crab is currently an extremely desired option at the moment, so we’ve decided to give our customers some insight on this delicacy.
Crab meat can be of two types: white meat, which is tender and succulent or brown/dark meat, which has a more intense flavour. Crab season runs from April to November, with the peak months being May and June. In these months, you’ll find the freshest crab on the market.
If you’re not squeamish and bought a live crab, turn it upside down with its shell on the chopping board. After lifting up the flap on its underside, push the knife firmly and quickly through the hole. After doing this, turn it over and allow the liquid to drain. But be warned, this process is not for the faint-hearted.
Meanwhile, bring a large pot of salted water to boil and place the crab into the pot to cook for about 4-5 minutes for a 500g crab or 7-9 minutes for a 900g one. Once cooked, allow it to cool and once it’s cooled, strip as much meat as possible from the shell and use the remnants to make a stock.
You can opt to keep your crab plain and light, by simply adding lemon juice and some fresh mayonnaise, or by making crab cakes with some chili and coriander. However, there are loads of crab-based recipes out there, to suit your tastes.
Although cooking seafood isn’t difficult, sometimes you simply want it done perfectly, without second guessing whether or not it’s going to be cooked well, or worse off, risking ruining a perfectly fresh crab. So if like some your culinary skills are iffy and you’re not feeling ready to try your hand at cooking crab, come to Sciacca in St Julian’s, where our skilled team will prepare the best possible steaks and seafood!
For bookings, call us on +356 2123 7222 or visit our website!
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