EATING BLUE CRAB CRACKER
Step Seven: To get the meat out of the claws, use a household nut cracker or edge of a knife to gently break the claw open at the marks indicated and remove the meat with a small fork. Step Five: With your fingers, bend the crab in the middle, breaking the crab in half to expose the chambers of lump crab meat on each side.
Step Three: Holding the crab in your hand, separate the top and bottom shell. Ready the napkins and bib and prepare for the feast!.Discard all cooking liquid and do not reuse for sauces, soups or stews as chemicals from crab tomalley leach into this water during cooking. Remove crabs from pot and allow to cool on ice.Cover and steam for at least 12 minutes.Using tongs, place the crabs in the pot in layers while seasoning as you go. Add enough liquid (usually a 50/50 mixture of water and vinegar) to reach the bottom of the steaming basket and bring to a boil.Cooked blue crabs have a bright red shell and their meat is no longer translucent. Cook fish and shellfish thoroughly before eating.Wash hands and surfaces often when preparing fish and shellfish, and keep raw foods separate. Wear gloves while handling or use tongs.Keep raw and cooked seafood separate to prevent bacterial cross-contamination. Bacteria, viruses or parasites can be in or on crabs.Do not store crabs directly on ice or in water as this will kill them. Store crabs in a cool, moist environment at 50oF in a breathable container such as a paper bag or cardboard box for short periods of time before cooking.Discard any dead crabs and ones with broken shells. Roughly 80 percent of the PCBs found in crabs move into the cooking liquid during steaming/boiling. Do not reuse the cooking liquid for sauces, soups or stews.This is where PCBs (polychlorinated biphenyls), dioxin and metals concentrate.
EATING BLUE CRAB HOW TO
How to Cook and Prepare Crab to Reduce Levels of Chemicals in a Crab Meal Tips for Reducing PCBs & Other Chemicals Crabs from the Long Island Sound, Jamaica Bay and the ocean are less contaminated and are a better choice for everyone.For that reason, they can eat up to six crabs a week from the Hudson River and New York City waters. Men over 15 and women over 50 face fewer health risks from some chemicals.Because chemicals can have a greater effect on the development of young children and babies, women under 50 and children under 15 should not eat blue crabs from the Hudson River, and Upper Bay, Rivers and Kills surrounding New York City.Because of industrial contamination, fish and crabs from these waters can contain chemicals at levels that may be harmful to your health. All Health Care Professionals & Patient Safetyīlue crabs are one of the most popular creatures caught in the Hudson River and in New York City waters.Clinical Guidelines, Standards & Quality of Care.Health & Safety in the Home, Workplace & Outdoors.Birth, Death, Marriage & Divorce Records.
0 kommentar(er)
