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Originally Posted by meathauler
I have run into this problem several times. I catch them, place crabs in ice chest with ice, pull plug and tilt chest. The next day no water and crabs are dormant. I boil/steam them like normal. Why sometime the meat is mushy and sometime its firm?
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Its important to put them in boiling water and cook only 12 minutes. Mushy crabs are from over cooking 99% of the time. If your crabs will sit in an ice chest for more than 20 minutes before eating reduce the cooking time by 3 minutes. Remember when holding hot in an ice chest they are still cooking.
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Mushy crabs.......another reason crabs could be mushy after cooking is because there was not enough ice kept in the ice chest.
I took some family members out crabbing a few years ago [2 boats] and we both caught limits. We came home and cooked about half of them. They were great.
When my SIL was getting ready to leave, I asked him if he wanted to put some more ice on the crabs he had. He said he would do that when he got home. I talked with my SIL a few days later and he said when he cooked his crabs the next day.....a bunch were mushy. I asked if he had put more ice and he said he put a little bit and thought that would be enough.