Cooking Instructions

For steaming the crabs, (easiest and best way as they are preseasoned with our specialty blend of flavors and spices). Bring water to boil and steam them for 5-7 minutes.

You can also boil them in your favorite blend of seasonings and other items your cooking (if applicable) for the same amount of time if necessary.

If you're reheating in the oven, in an aluminum bake pan, put a half inch ater in the bottom, preheat oven and cover crab with aluminum foil. Cook 10-15 minutes at 375°.

Internal temperature should be 145° and up for all cooking methods.

If steaming the crabs, preseason the crab with preferred seasonings and bring water to a rolling boil. Steam them for 8-10 minutes.

If boiling the crabs, add preferred seasoning and bring to a rolling boil. Cook 5-8 minutes.

Internal temperature should be 165°F and up.

You can enjoy your cleaned blue crab or snow crab deep fried, if preferred. Use your favorite breading and fry in your favorite cooking grease.

In a mixing bowl or large bowl. We recommend using a milk, buttermilk, or milk and egg mixture to dip your crabs. Fully submerge the crab into the mixture and then in your batter, for thicker coating, repeat with the liquid and dry mix . Deep fry for 3-4 minutes at 325°F cooking oil.

Internal temperature should be 165°F and up.

When in season, stone crab will be sent packed loosely and cold. When not in season, the crab will be sent frozen in 1 pound bags with the claws in a block of ice. You can enjoy the crab cold, usually with a mustard sauce to dip them in (recipe available) or you can reheat the crab by steaming for 5 minutes. If frozen, thaw out under cool running water until the claws become loose. You can then resteam them for 5-7 minutes to enjoy them cooked (internal temp. 140F and up) or you can finish thawing them in cool running water for and additional 10 minutes and serve cold or thaw completely under refridgeration for 12 hours and enjoy the next day either cold or hot. 

Uncooked raw shrimp-

For steaming, bring water to a rolling boil. Steam shrimp for 5 minutes.

For boiling, season your water with preferred seasoning blend, bring to a rolling boil and cook on high heat for 3 minutes, if thawed, 5 minutes, if frozen.

Already cooked shrimp-

For steaming or boiling, bring water to a rolling boil. Cook for 3-5 minutes.

Internal temperature should be 165°F for Uncooked shrimp or 145°F and up for already cooked (reheated) 

You can enjoy your shrimp deep fried, if preferred. Peel and de-vein the shell on shrimp. Or use our already peeled shrimp. Use your favorite breading and fry in your favorite cooking grease.

In a mixing bowl or large bowl. We recommend using a milk, buttermilk, or milk and egg mixture to dip your shrimp. Fully submerge the shrimp into the mixture and then in your batter, for thicker coating, repeat with the liquid and dry mix. Deep fry for 2-3 minutes. at 325°F cooking oil.

The best way to prepare the crab cakes is to pan fry them on low to medium heat for 10 minutes each side. Use butter with minced garlic as your base or any other cooking oil you prefer.

You can also bake the crab cakes in the oven at 400° for 15 minutes thawed or 20 minutes frozen.

Internal temperature should be 165°F

Steam or boil all items for 10-15 minutes. Internal temperature should be 145° and up.

Reheating your cooked seafood from FloridaBlueCrab.com is simple and easy. The best way to reheat your meal is in a steamer pot or pan that has a removable insert. Some items can be fully submerged in water (boiling) but some items come preseasoned so it's best to avoid boiling certain items. Below is reheating instructions for each individual meal. Step-by-step:

Oven reheating:

Preheat the oven to 350-degrees Fahrenheit.

Wrap shelled lobster or tails in aluminum foil and place a couple of pats of butter over the meat.

Place the wrapped lobsters on a baking pan and cook for five to ten minutes.

Remove from the oven and use a thermometer to check that the lobster’s reached at least 140-degrees.

You can also create small foil packets for lobster meat not in its shell. Our lobsters are pre-seasoned but you can add some butter and seasonings for more flavor!

Steaming:

Make sure it has a steamer basket in it. Bring the water to a boil. Place the lobster in the basket (meat side up) and cover. Reheat on medium heat for about five to eight minutes. Internal temperature should at  least be 140°F.

Microwave:

Wrap lobsters in damp paper towels and place them on a microwave-safe plate.

Place your microwave on its “High” setting.

Let the lobster heat for one to two minutes and check the meat with a digital meat thermometer. It should reach at least 140-degrees.

Blue crab with shrimp and southern boil.

There are a few ways to reheat your crab boil depending on the cooking equipment available to you. The best way is to steam the crabs (as they are pre-seasoned) and/or steam or boil to reheat the southern boil and shrimp. If you have multiple pots it will allow you to prepare all the items to be done at the same time versus cooking the food in increments. Directions are below for steaming.

Steaming-

Bring a pot with steamer insert with water to a rapid boil, add a little bit of the seasoning that you received with your package into the water. Add southern boil. Cover. Set timer for 15 min. You can boil the vegatable items also in a rapid boil for 10 min covered, if preferred. In a separate pot, if available, add some seasoning, bring water to rapid boil. Add the shrimp and crabs. Cover and steam for 5-7 minutes. You can use additional seasoning after heated for added flavor (recommended) *Note: Shrimp may cook faster than crabs. You can add those with 3-4 minutes left on the crabs if well done shrimp is not preferred. All items should reach internal temperature of 145°F and up.

Conventional oven-

Preheat to 350. Using aluminum bake pans or a large metal or glass bake pan add ½ inch water. Add the crabs and southern boil cover with aluminum foil and cook for 10-15 min. Add shrimp in when there's 5-7 minutes remaining. Internal temperature should reach 145°F for all items and all methods.

Serve with drawn garlic butter recommended for the best flavor.