Can crabs be steamed directly without thawing

Crabs can be steamed directly without thawing, but it may affect the taste and heat uniformity. Steaming frozen crabs directly may cause rapid shrinkage of the shell and discoloration of the meat. It is recommended to steam them after thawing for better results. When frozen crabs are directly put into a steamer, the ice crystals quickly melt to form water vapor, causing the shell to shrink and rupture due to excessive temperature differences. Meat fibers are prone to dehydration and hardening during rapid heating, and crab roe and crab paste may also experience uneven solidification due to uneven heating. The steaming time needs to be extended by several minutes compared to thawing, but the central temperature may still not meet safety standards, posing a risk of microbial contamination. Steaming with ice can also dilute the freshness of crab meat, and excessive broth can affect the flavor hierarchy.

The fully thawed crab muscle tissue regains elasticity, and heat can evenly penetrate to the central area during steaming. Low temperature slow thawing can reduce juice loss and maintain delicate and firm meat texture. After thawing, wipe off the surface moisture and steam again to avoid excessive water vapor affecting heat control. For species with thicker shells such as horseshoe crabs, steaming after thawing can ensure that the joints of the crab legs are fully cooked. If frozen crabs are not fully thawed, ice cores may appear inside the crab claws, affecting food safety.

It is recommended to move frozen crabs to the refrigeration room 12 hours in advance for slow thawing. In emergency situations, they can be thawed by rinsing with running water, but the water temperature should be controlled to be too high. Before steaming, check the integrity of the crab shell and place it with the abdomen facing upwards to ensure even heating. Eating it with ginger vinegar juice can neutralize coldness, and people with sensitive gastrointestinal tract should not consume it excessively. After the water in the steamer boils, add the crabs and steam over high heat for 10-15 minutes until the crab shells turn completely red. Then turn off the heat and simmer for 2 minutes to make the meat fuller. The remaining crab meat should be refrigerated and consumed within 24 hours.