tag:blogger.com,1999:blog-12943290916725865402024-02-20T18:51:24.756-08:00Spanner Crabs NoosaJasonhttp://www.blogger.com/profile/02834171555303402854noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1294329091672586540.post-57453196542218087442010-06-15T04:02:00.000-07:002010-06-16T02:27:47.269-07:00HOW TO COOK YOUR NOOSA SPANNER CRABStep 1. Humanely put your crabs to rest by placing them in the fridge, this takes a couple of hours. If you put them in the freezer check them regularly to make sure they don't freeze. Spanner Crabs can be left covered in the fridge for up to 12 hrs before cooking with no loss in meat quality.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzF0bZDDSpYcKba_iFqUK_qaCiZMG6VONXd3_YmiBzXFp6dgQMnk1g1Kqwypc9JfAEbgIS3v3loz6r4lCz2P_cpMPrsgJg5QxFbBAi0SJA1XAWGo0SFVCsImZcBv33VMkYml_3HN79YObW/s1600/scn+005.JPG"><img id="BLOGGER_PHOTO_ID_5483105435933391330" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzF0bZDDSpYcKba_iFqUK_qaCiZMG6VONXd3_YmiBzXFp6dgQMnk1g1Kqwypc9JfAEbgIS3v3loz6r4lCz2P_cpMPrsgJg5QxFbBAi0SJA1XAWGo0SFVCsImZcBv33VMkYml_3HN79YObW/s200/scn+005.JPG" border="0" /></a><br /><br /><br />Step 2. Wash to remove silt from crabs body, this makes for a cleaner cook.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGVnwMHOFp_k9or7kVT44JeYQCUTd7TCLuAVv6OT8keEPnM4c99TC4CoekMmHJfFw9tKxV5KCIBlfPCnRMbbao0BrM1jhODLuO76nV0h8XhmkcYCM_gc9ByTLncdM606tSiLPghX-vL1A/s1600/scn+009.JPG"><img id="BLOGGER_PHOTO_ID_5483104776690059586" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGVnwMHOFp_k9or7kVT44JeYQCUTd7TCLuAVv6OT8keEPnM4c99TC4CoekMmHJfFw9tKxV5KCIBlfPCnRMbbao0BrM1jhODLuO76nV0h8XhmkcYCM_gc9ByTLncdM606tSiLPghX-vL1A/s200/scn+009.JPG" border="0" /></a><br /><br /><br />Step 3. Bring pot of salted water to a rapid boil.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeL8Ytx1HmgZMxdxzTJcESlksRzu2rNff9K-3sNohM-rEOFuva0Rr7O4LvUwAZq5jsl2snVJMO9pvhyphenhyphenD0GFWiiPl4dA8zJZNCxlfwuTrP1dS6XIYLELZvCPepR8ZcrXmM2BVjxKqjnryh/s1600/scn+007.JPG"><img id="BLOGGER_PHOTO_ID_5483104167869565250" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeL8Ytx1HmgZMxdxzTJcESlksRzu2rNff9K-3sNohM-rEOFuva0Rr7O4LvUwAZq5jsl2snVJMO9pvhyphenhyphenD0GFWiiPl4dA8zJZNCxlfwuTrP1dS6XIYLELZvCPepR8ZcrXmM2BVjxKqjnryh/s200/scn+007.JPG" border="0" /></a><br /><br /><br />Step 4. Place crabs in pot making sure not to over load pot. It is best to get it back to the boil within 3 to 4 min. When water returns to the boil start timing the cook and reduce heat till the water is just turning over. (see guide to cooking times at bottom )<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSXuDJBl5AkFeu9qnaNUl_KU6yi9did7eSF34dw1PTg4fJ1n7_HjOfL_gMEEN3eymBuj3l0CqIkUsU6sau2tgoAQf3hWxhn7TW4eqHFul4j7-20bZVqqTou8RyMot-a8Ax9KJze8tPIrO/s1600/scn+013.JPG"><img id="BLOGGER_PHOTO_ID_5483103476786872738" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSXuDJBl5AkFeu9qnaNUl_KU6yi9did7eSF34dw1PTg4fJ1n7_HjOfL_gMEEN3eymBuj3l0CqIkUsU6sau2tgoAQf3hWxhn7TW4eqHFul4j7-20bZVqqTou8RyMot-a8Ax9KJze8tPIrO/s200/scn+013.JPG" border="0" /></a><br /><br /><br />Step 5. Remove crabs from pot. Place crabs in salted ice water, this stops the cooking process, sets the meat and enhances the salt flavour in the crab. Experimenting with the amount of salt and time in the salted ice water can have a great influence on the final product.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpOEAr22h6qUVWudVG0gZxIlTphGo9UVbYMxGzQlonouvd89_cA1JIzfcnH1MARL0YyhVexIhvX3t3OkVSJ1uF9BILmGkNTt5i5V_J7rtor_K_LUenpnjCpRwWAE08DVUMy6dNauSa3RK/s1600/scn+014.JPG"><img id="BLOGGER_PHOTO_ID_5483102654201388834" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpOEAr22h6qUVWudVG0gZxIlTphGo9UVbYMxGzQlonouvd89_cA1JIzfcnH1MARL0YyhVexIhvX3t3OkVSJ1uF9BILmGkNTt5i5V_J7rtor_K_LUenpnjCpRwWAE08DVUMy6dNauSa3RK/s200/scn+014.JPG" border="0" /></a><br /><br /><br />It dosnt show it in this photo but make sure your crabs are fully submerged in the ice water.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1C7FtECmdaXRiiuAqgMZu5FEY_XlwD5SIngdK1Qax9vNosKOsLjvSJs7RRGZvbxngsL1rsIWrpi-S4TGcJzJYlD1fVLh0oQxMj4At3VpcwLHnbpsdXtMI2G-5jKeVzoY6jEMr27qqk8BQ/s1600/scn+017.JPG"><img id="BLOGGER_PHOTO_ID_5483101652473928546" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1C7FtECmdaXRiiuAqgMZu5FEY_XlwD5SIngdK1Qax9vNosKOsLjvSJs7RRGZvbxngsL1rsIWrpi-S4TGcJzJYlD1fVLh0oQxMj4At3VpcwLHnbpsdXtMI2G-5jKeVzoY6jEMr27qqk8BQ/s200/scn+017.JPG" border="0" /></a><br /><br /><br />Step 6. Remove crabs from ice water and drain. Store in fridge, eyes down for up to 3 days covered and remove any drainage daily.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiws7K4NqbqMUBntd7yZoMxRfiIxLMSFd8sK_GSByPbFc0FQ768GSomirRsOfqc34rkagDP2GMr4E7mYqaqKmTQCxjqDPUy-_AiH2d8SddQiIMuEQUVDZg3OHFIDf5WZdN0EssXRTtmYUeK/s1600/scn+021.JPG"><img id="BLOGGER_PHOTO_ID_5483100389169584946" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiws7K4NqbqMUBntd7yZoMxRfiIxLMSFd8sK_GSByPbFc0FQ768GSomirRsOfqc34rkagDP2GMr4E7mYqaqKmTQCxjqDPUy-_AiH2d8SddQiIMuEQUVDZg3OHFIDf5WZdN0EssXRTtmYUeK/s200/scn+021.JPG" border="0" /></a> </div><div></div><div><br /><br />Cooking Times use as a guide only</div><div></div><div>300-500 grams 9-11 mins</div><div>500-700 grams 11-13 mins</div><div>700-1000+ grams 13-16 mins</div><div></div><div><br /><br />Enjoy Your Seafood Experience</div><div></div>Jasonhttp://www.blogger.com/profile/02834171555303402854noreply@blogger.com0tag:blogger.com,1999:blog-1294329091672586540.post-55474304620166703542010-06-14T23:16:00.000-07:002010-06-16T04:10:28.433-07:00HOW TO CLEAN AND PICK A COOKED NOOSA SPANNER CRABStep 1. Remove tail flap<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMra8r44i1OTpuvwvlPhxswz3haPLOvFC0zywdaSC5qPmrOxy46Rsb-xtq7CFVLDTlKvpem7v3-0qJbL_ra7qWDfo7dtopPYnvlG3ys_YOP0o28Ay3e1CaBXjxkDXLjYgDdffwP-fZYVW/s1600/DSCF1022.jpg"><img id="BLOGGER_PHOTO_ID_5482899430106762274" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMra8r44i1OTpuvwvlPhxswz3haPLOvFC0zywdaSC5qPmrOxy46Rsb-xtq7CFVLDTlKvpem7v3-0qJbL_ra7qWDfo7dtopPYnvlG3ys_YOP0o28Ay3e1CaBXjxkDXLjYgDdffwP-fZYVW/s200/DSCF1022.jpg" border="0" /></a><br /><br /><br />Step 2. Hold top shell in left hand pulling up and twist off whilst pushing down with right hand.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSer_O5YSPBBBj8UCd5KlRaq4r7lVP1POxaVNRZ_6w8hpEGrqeTDa3R0gtMUSbi_yIGOI1WQREkbIzPYUFCJMdFgrk16YvqTvc1dLvZeXHFA8d5Iz_59IxoGvJeZJil8vi7Cay8AOP-Qu2/s1600/scn+025.JPG"><img id="BLOGGER_PHOTO_ID_5482924558563094322" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSer_O5YSPBBBj8UCd5KlRaq4r7lVP1POxaVNRZ_6w8hpEGrqeTDa3R0gtMUSbi_yIGOI1WQREkbIzPYUFCJMdFgrk16YvqTvc1dLvZeXHFA8d5Iz_59IxoGvJeZJil8vi7Cay8AOP-Qu2/s200/scn+025.JPG" border="0" /></a><br /><br /><br />Step 3. Clean gills and muck<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVqteErpf_R2_j7fNpjjSg93M2HhhtnpHHI_0eh9LyQ_CfCSzLWs5zTT9ntva7vZpr9xjmachztqgFBpQWTzKBXD5cEqL8EnwoN6o3PFVuWuh90FRmBGNQy1UisvlTvEXOVm2JBDVw0gj/s1600/scn+029.JPG"><img id="BLOGGER_PHOTO_ID_5482911519925218706" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVqteErpf_R2_j7fNpjjSg93M2HhhtnpHHI_0eh9LyQ_CfCSzLWs5zTT9ntva7vZpr9xjmachztqgFBpQWTzKBXD5cEqL8EnwoN6o3PFVuWuh90FRmBGNQy1UisvlTvEXOVm2JBDVw0gj/s200/scn+029.JPG" border="0" /></a><br /><br /><br />Step 4. From cleaned body, remove claws and legs<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWymM5USyASxTeZz2LmZ3m7jbOlWs2nFB06X_DmNnueqksV-PuS8Q7XIwEksR4phyYS601U3-PzEmHkOfe9ar0A_qFwZaYsO5AaTxjOY-S9Ez9Z06buOgs3Vt4Nh04c-fGbvsfGEGo1Yqd/s1600/scn+031.JPG"><img id="BLOGGER_PHOTO_ID_5482913486228929058" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWymM5USyASxTeZz2LmZ3m7jbOlWs2nFB06X_DmNnueqksV-PuS8Q7XIwEksR4phyYS601U3-PzEmHkOfe9ar0A_qFwZaYsO5AaTxjOY-S9Ez9Z06buOgs3Vt4Nh04c-fGbvsfGEGo1Yqd/s200/scn+031.JPG" border="0" /></a><br /><br /><br />Step 5. Cut body in halves<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMc3fSTth12mA858jP_6fQe1idIqPHLn0qciEN8AAcngvHaFnAg_zSs5I1g8uQGjWVKEEPS7bGFP0KBc5UIxUxAVmUpMfwAPZnVQ3BIVd-MhQuLFGGs8NYEzuOfPG0YZdpJJMOy5-DtGS/s1600/scn+035.JPG"><img id="BLOGGER_PHOTO_ID_5482915283193655378" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMc3fSTth12mA858jP_6fQe1idIqPHLn0qciEN8AAcngvHaFnAg_zSs5I1g8uQGjWVKEEPS7bGFP0KBc5UIxUxAVmUpMfwAPZnVQ3BIVd-MhQuLFGGs8NYEzuOfPG0YZdpJJMOy5-DtGS/s200/scn+035.JPG" border="0" /></a><br /><br /><br />Step 6. Place halves cut side down and push down with cleaver or broad knife or even a saucer works well to release meat from cartlidge.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmvCXbBkBePG9cdQ5to4savDXnh5UZiQe0SjVo9puFnJeteI6Ncka2m8_glS_ZeigYasL-9VV9rdwS7R5U1SmLn1n91nv9Ew6Klc8yEl04otZivVZkm-ZfxPmozu1n_gLH2VUaDXybUL0/s1600/scn+038.JPG"><img id="BLOGGER_PHOTO_ID_5482916045235877794" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmvCXbBkBePG9cdQ5to4savDXnh5UZiQe0SjVo9puFnJeteI6Ncka2m8_glS_ZeigYasL-9VV9rdwS7R5U1SmLn1n91nv9Ew6Klc8yEl04otZivVZkm-ZfxPmozu1n_gLH2VUaDXybUL0/s200/scn+038.JPG" border="0" /></a><br /><br /><br />Step 7. Seperate meat from cartlidge<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1ZQT5Xe2hLyYuYo343YNUVLWauDdwwAVoRgmvxK7ht4Y-NX6OvpnNkFuRClXDVMD0HM32aaLN4MkqO-uFW6-WRkQ0Jn6X9WJjIhWUqo-kWJpoDtTQzwehehn6DoyPFs6LbUVuRhDaBkM/s1600/scn+042.JPG"><img id="BLOGGER_PHOTO_ID_5482916861577156610" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1ZQT5Xe2hLyYuYo343YNUVLWauDdwwAVoRgmvxK7ht4Y-NX6OvpnNkFuRClXDVMD0HM32aaLN4MkqO-uFW6-WRkQ0Jn6X9WJjIhWUqo-kWJpoDtTQzwehehn6DoyPFs6LbUVuRhDaBkM/s200/scn+042.JPG" border="0" /></a><br /><br /><br />Step 8. Crack claws with pestle and remove meat<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEuYjlSoJuIw0eFtni2hLflYvqTH0x1Vh63Kh2T2sJiDzsXYO2CIHWpHHYnUfLW6CVd57zpllz2PWY0IjLyXrkTwJXhFhn0-8seclra0_4r5MXlObyNQe4uaqN_vuJEs0R7YBQUvfS-_I/s1600/scn+046.JPG"><img id="BLOGGER_PHOTO_ID_5482917728526174450" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEuYjlSoJuIw0eFtni2hLflYvqTH0x1Vh63Kh2T2sJiDzsXYO2CIHWpHHYnUfLW6CVd57zpllz2PWY0IjLyXrkTwJXhFhn0-8seclra0_4r5MXlObyNQe4uaqN_vuJEs0R7YBQUvfS-_I/s200/scn+046.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZQCf3YJFw5QVOhkCkx67Pq-dJHDIS9NqUXukWsHwA2R5OZ60nZYtR0_c9v9HCZbUJGXT4oJ-WacT2Xtx3aJo8D30lwzk-DWoSBBTwFCJOdks409MAeZUEd7TKRevahfb2fWj3jzHwV2e/s1600/scn+055.JPG"><img id="BLOGGER_PHOTO_ID_5482918919577660626" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZQCf3YJFw5QVOhkCkx67Pq-dJHDIS9NqUXukWsHwA2R5OZ60nZYtR0_c9v9HCZbUJGXT4oJ-WacT2Xtx3aJo8D30lwzk-DWoSBBTwFCJOdks409MAeZUEd7TKRevahfb2fWj3jzHwV2e/s200/scn+055.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyf5x4z3G92K_7teyuek0M7SItrIxyAD9PKs22U1vVcADEJfDaPhvGF1zXu7HHohyphenhyphenh5Q2oD4l5ZDAQHpHEr4lPeO3baGNEahlMRNf9E1pT0rhVbfpvzWPq8aKe-9aBILZcmzGgKNhZrm8P/s1600/scn+054.JPG"><img id="BLOGGER_PHOTO_ID_5482919802067282354" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyf5x4z3G92K_7teyuek0M7SItrIxyAD9PKs22U1vVcADEJfDaPhvGF1zXu7HHohyphenhyphenh5Q2oD4l5ZDAQHpHEr4lPeO3baGNEahlMRNf9E1pT0rhVbfpvzWPq8aKe-9aBILZcmzGgKNhZrm8P/s200/scn+054.JPG" border="0" /></a><br /><br /><br />Step 9. Drain any excess liquid from meat in a strainer and store in the fridge in air tight container for up to 3 days<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCEdXh8m189paUoyJqkNrsI6226U5w8ktOKYOs_JC5uw2XAq4GdTwe4zyPnkN_03o6-UgFjAsYwPoZsEjAqGQUUBawh-XtAxkPZ5gRnybwd7BntuMD7GgUuM_I5FyJiQAnpUAEMUbh0Qk/s1600/scn+058.JPG"><img id="BLOGGER_PHOTO_ID_5482920564178430466" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCEdXh8m189paUoyJqkNrsI6226U5w8ktOKYOs_JC5uw2XAq4GdTwe4zyPnkN_03o6-UgFjAsYwPoZsEjAqGQUUBawh-XtAxkPZ5gRnybwd7BntuMD7GgUuM_I5FyJiQAnpUAEMUbh0Qk/s200/scn+058.JPG" border="0" /></a><br /><br /><br />Enjoy Your Seafood ExperienceJasonhttp://www.blogger.com/profile/02834171555303402854noreply@blogger.com0