Crank the heat to high and cover that pot. You want a rolling, enthusiastic boil—the kind that rattles the lid. When it’s roaring like a tiny volcano, you’re ready.
How To Cook Crab On The Stove
Here’s the moment of truth. Grab a crab by the back legs (use tongs if you’re squeamish—I won’t judge) and drop it in. Quickly! Do the rest one by one. They’ll make a splash, maybe a little click-clack, and then it’s over.
Don’t panic at the color change
They’ll turn from dark blue to bright sunset red in minutes. That’s science! That’s dinner! Cover the pot again and start your timer.
