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Приготовление краба

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Краб – это не только очень вкусный и полезный морепродукт, его можно смело именовать деликатесом, особенно, если научиться его готовить и комбинировать с другими продуктами.

Независимо от того, приобретается ли краб в живом виде, вареном или замороженном, лучше, если он будет средних размеров – только в этом случае можно получить достаточное количество мяса, отличающегося приятным вкусом. Крупные крабы могут быть не такими вкусными, а маленькие имеют недостаточно массы. Варено-мороженного краба вполне достаточно просто разморозить дома, в идеале он должен «отойти» при комнатной температуре, для чего вполне достаточно 4 часов. После этого его допустимо есть в качестве закуски.

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Варится краб очень быстро, вплоть до первого закипания, если конечности его не влезли в кастрюлю, то их можно выдержать при 150 градусах в духовке, предварительно налив в форму воду. Данный процесс занимает около 10 минут. Столь просто приготовленного краба можно подать со свежими огурцами, яйцами, пекинской капустой и зеленью. Если добавить ко всему перечисленному консервированную кукурузу, то можно получить неплохой салат.

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Крабовое мясо, употребляемое в пищу, можно дополнительно сбрызнуть лимонным соком либо использовать специальные соусы.

Тем, кто желает отварить краба самостоятельно, следует запастись двумя литрами воды и аналогичным количеством столовых ложек соли. Воду нужно довести до кипения и поместить туда краба, как только появятся пузыри – огонь уменьшается на максимально слабый. Краб считается готовым, когда панцирь его приобретает насыщенный оранжевый цвет. Далее следует выполнить хитрую манипуляцию: достав краба из кипятка, его на 20 секунд помещают в воду с кубиками льда – таким образом можно исключить переваривание мяса и приобретение им знаменитого «резинового» привкуса.

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Существует еще один способ приготовления краба, которой обрабатывается на пару, для этого достаточно налить два стакана воды в глубокую кастрюлю, дополнить ее стаканом уксуса и двумя столовыми ложками соли.

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Нелишними будут и специи для морепродуктов, если таковые имеются в наличии. Внутрь емкости необходимо поместить специальную решётку, на нее устанавливаются крабы. Отвариваются подобным образом они на среднем огне под закрытой крышкой, для чего достаточно 15 минут. Впрочем, на протяжении этого срока требуется иногда проверять объём жидкости, при необходимости можно подлить теплую воду. Готовность продукта определяется по цвету панциря, как только он становится оранжевым – краба можно вынимать.

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Приготовить его можно и на гриле, однако в этом случае предварительно ракообразное следует очистить, расколов клешни и убрав все лишние части. Предварительно его замачивают в маринаде, который наносится на мясо при помощи силиконовой кисточки. На гриле под крышкой краб обжаривается на протяжении 10 минут на среднем огне, после чего его нужно промазывать маринадом снова и пожарить еще около 15 минут.

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