When it comes to crabs, one question often arises for seafood enthusiasts: How many crabs are in a bushel? Understanding this measurement can help home cooks, seafood market shoppers, and crab lovers alike gauge how much they need for a gathering or a special recipe. This article will explore the ins and outs of bushels, offer tips on buying crabs, and share suggestions for cooking and enjoying them.
A bushel is a traditional unit of volume, equivalent to approximately 35.2 liters. When it comes to crabs, especially blue crabs, a bushel typically contains about 5 to 7 dozen crabs, depending on their size. The sheer quantity of crabs in a bushel highlights why this measurement is often used in crab boils and seafood feasts.
What is a Bushel?
A bushel is a unit of measurement used in agriculture and commerce to quantify dry volume. It is defined as 64 pints or approximately 8 gallons. The bushel originated in medieval England and has been widely adopted in various measurements of crops, including fruits, grains, and seafood. Understanding this measurement is essential for accurately purchasing and cooking crabs.
How Many Crabs Are In a Bushel?
Typically, a bushel of blue crabs can hold anywhere from 60 to 120 crabs, but the exact number varies depending on the size of the crabs. Here’s a breakdown:
- Small crabs (about 4-5 inches wide): Approximately 120 crabs per bushel
- Medium crabs (about 5-6 inches wide): Around 70-90 crabs per bushel
- Large crabs (about 6-7 inches wide): About 60-70 crabs per bushel
The size of the crab plays a significant role in how many fit into a bushel. Different regions may have varying sizes of crabs, so it’s essential to check with local suppliers when planning a crab feast.
Buying Crabs: What to Look For
When purchasing crabs, quality is key. Here are some tips for selecting the best bushel of crabs:
- Freshness: Ensure the crabs are alive when you buy them. A lively crab is usually a good indication of freshness.
- Size Uniformity: Look for crabs that are uniform in size to ensure even cooking.
- Appearance: Bright colors (especially for blue crabs) are a good sign. Avoid crabs with any signs of discoloration or damage.
- Smell: Fresh crabs should have a clean, salty smell. Any foul or unpleasant odors indicate that the crabs may not be fresh.
Storing Crabs Before Cooking
Once you’ve purchased your crabs, proper storage is crucial to maintain their freshness. Here are some storage tips:
- Keep Them Alive: Crabs are best kept alive until right before cooking. Store them in a cooler with ice packs on top, making sure not to drown them in water.
- Temperature: The ideal temperature for storing live crabs is between 45-50°F (7-10°C). Avoid placing them in direct water or overcrowding them, as this can lead to stress and spoilage.
- Cooking Time: Cook crabs within 24 hours of purchasing to ensure optimum freshness and flavor.
Cooking Crabs: Preparation and Techniques
Cooking crabs can be as simple or elaborate as you want, but some basic techniques yield delicious results.
Boiling Crabs
Boiling is one of the most common methods for cooking crabs. Here’s a straightforward guide for boiling a bushel of crabs:
- Ingredients:
- 1 bushel of live crabs
- 8 gallons of water
- 1-2 cups of crab seasoning (Old Bay is a popular option)
- Optional: 2-3 lemons, halved
- Optional: 1 cup of vinegar
Essential Equipment:
- Large pot (at least 8 gallons capacity)
- Strainer or crab basket
- Tongs
Method:
- Fill a large pot with water and bring it to a rolling boil.
- Add the crab seasoning and optional ingredients to the boiling water.
- Carefully add the live crabs into the pot, ensuring not to overcrowd them.
- Cover the pot and return to a boil. Once boiling, cook for 8-12 minutes depending on the size of the crabs.
- Crabs are done when they turn a bright orange color. Remove them promptly to prevent overcooking.
- Allow them to cool slightly before serving.
Steaming Crabs
Steaming crabs is another excellent cooking method that enhances their flavor without losing the juices. Here’s how to steam crabs:
- Ingredients:
- 1 bushel of live crabs
- Water
- 1-2 cups of crab seasoning
Essential Equipment:
- Large steamer pot with a lid
- Steamer basket
Method:
- Fill the bottom of the steamer pot with enough water to reach just below the steamer basket.
- Bring the water to a boil over high heat.
- Add crab seasoning to the boiling water for infused flavor.
- Place the live crabs in the steamer basket, cover, and steam for 20-30 minutes until the crabs turn bright orange.
Common Mistakes When Cooking Crabs
Here are some common pitfalls to avoid when cooking crabs:
- Overcrowding the Pot: If you add too many crabs at once, they may not cook evenly. Make sure there’s enough room for steam to circulate.
- Underseasoning: Crabs absorb flavors well, so don’t skimp on seasoning in the boiling water or steamer.
- Overcooking: Overcooked crabs can become tough and lose their flavor. Monitor cooking times precisely.
How to Serve Crabs
Once your crabs are cooked to perfection, it’s time to dig in! Here are some serving suggestions:
- Classic Crab Feast: Serve the crabs on a newspaper-covered table with plenty of melted butter, lemon wedges, and your favorite dipping sauces.
- Crab Cakes: Use leftover pieces to make delicious crab cakes, mixed with breadcrumbs, egg, and seasoning.
- Steamed Veggies: Pair crabs with a side of steamed corn on the cob and potatoes, seasoned with butter and herbs.
Leftover Crabs: Storage and Reheating
If you have leftover crabs, proper storage is key to maintaining their quality. Here’s how to manage leftovers:
- Storage: Place leftover crabs in an airtight container and refrigerate. They should be consumed within 2-3 days.
- Reheating: Use the following methods to reheat crabs:
- Steaming: Place leftover crabs in a steamer basket with a little water and steam for about 5-10 minutes.
- Boiling: Submerge the crabs briefly in boiling water for 2-3 minutes, or until heated through.
- Microwave: This method is quick but can dry out crabs. Use a damp paper towel to cover and heat in short intervals.
Creative Ways to Use Crab Meat
If you have leftover crab meat after a feast, consider these recipes to make the most of it:
- Crab Pasta: Toss crab meat with linguine, garlic, olive oil, and a splash of white wine for a quick meal.
- Crab Dip: Mix cream cheese, sour cream, crab meat, and seasonings for a rich, spreadable dip perfect for parties.
- Crab Soup: Use crab meat to enhance the flavor of a seafood bisque or chowder.
Regional Variations of Crab Cooking
Crab cooking techniques and dishes vary significantly across regions. Here are a few notable ones:
- Maryland: Known for its blue crabs, Maryland’s crab cakes and crab boils are iconic.
- New Orleans: The Cajun influence brings in dishes like crab gumbo and etouffee.
- Pacific Coast: Dungeness crab is popular here, often served simply boiled with drawn butter.
Conclusion
Understanding how many crabs are in a bushel can make your seafood cookouts easier and more successful. Knowing the quality to look for when buying crabs, how to cook them, and how to enjoy the leftovers can elevate your dining experience. Whether hosting a crab feast for family or preparing a simple weeknight crab dish, the versatility of these crustaceans brings a taste of the ocean to your table.
Explore related recipes, cooking tips, or food guides such as what crab tastes like or try making crab apple jelly for a unique addition to your meal.