ワタリガニの捌き方と茹で方／美味しい食べ方【渡り蟹】

ワタリガニの捌き方と茹で方／美味しい食べ方【渡り蟹】

The difference between males and females is… Break and pull out the craw. Grated lotus root BLUE CRAB I’m going to use blue crabs today. This one is male. I’m going to boil them and prepare a dish of nibbles. This is still alive. I usually boil normal crabs while they’re still alive, but if I do the same for blue crabs, the legs will come apart. So, before boiling it I’m going to destroy its nerves. It’s quite easy. It has its vital part in the forehead. Stick an ice pick or chopstick here to destroy the nerves. Now, it’s ready for cooking. Before boiling it, I’m going to clean it with scrubbing brush, such as edges of the legs and carapace. It would move and struggle if you haven’t destroyed the nerves. So, you should destroy the nerves first in that sense too, so that it’s safer. The edges of the legs collect a lot of dirt. So, you should clean them well. Make sure to clean the inside of the apron thoroughly, as it’s also pretty dirty. Those parts collect quite a lot of sand and mud. On a side note, the bottom legs of blue crabs work as fins when they swim. Blue crabs are great swimmers. The difference between males and females is the apron. Triangle shape is male. Female apron has round shape like Slime from Dragon Quest the game. After cleaning it thoroughly, I’m going to boil it next. I’m going to boil it now. I put quite a lot of salt for hair crabs, but I want to use the crab’s broth today, so I’m only putting a little. I put hair crabs in boiling water, but I boil blue crabs from cold water. It’s fine in some cases as the nerves are already destroyed, but if you put them in boiling water, the legs can come apart. So, make sure to boil them from cold water. This is necessary also because the recipe I’m sharing today needs good broth. Once the water came to a boil, boil the crabs for 15 to 20 minutes. Skim the scum as you’re going to use the broth. 20 minutes have passed, so I’m turning off the stove. Put it on a strainer to let it cool down. Remove the aprons and place them with their carapaces facing up like this, so that the excess water on their backs will get drained too. Leave them to cool down. Once they’ve cooled down, I’m going to remove the meat out of the shell. Carapace can be removed easily like this. Some of you might have an image of blue crabs being enjoyed mainly for the tomalley. But actually males don’t have much tomalley *ONLY MALES ARE USED IN THIS VIDEO
But actually males don’t have much tomalley *ONLY MALES ARE USED IN THIS VIDEO
Those with orange eggs here are females. The seasons are different between males and females. Females are in season during winter as they carry eggs in winter. Males get more meat from mid-summer to early autumn. So, they have different seasons. These are the gills and they’re not edible. Remove them. It has these two things like small arms here. Remove them too. Blue crabs don’t have much meat to eat. You can get most of the meat from the legs with craws and the base of the bottom legs. Break down the legs with hands like this. And I’m going to use a knife for the rest. Crack the body in half. Then, cut it open by sliding your knife horizontally like this. This is the meat at the base of the bottom legs. This the most filling meat you can get from blue crabs. These are craws. It has a small joint here. Cut it off. Then, break and pull out the craw. The meat should come with the craw. Pull the meat out of the bone like this. Now, you’ve got the meat of the craw. This meat has a nice and firm texture probably because it’s used to move craws. This is very tasty. Cut the joints and pull out the meat. You can get the meat in this way. You can use a crab fork to get the meat out of the body. Just scrape out the meat with the fork or chopsticks like this. For smaller legs, same as the craws, cut off the tip first. And pull the leg out. The meat comes with the bone. The last joint, as you can tell when you crack it, has almost no meat. So, I’m going to put it in the water I used to boil the crabs together with the shell to get broth out of it. Next, I’m going to make broth from the shell. Put the shell into the water you used to boil the crabs. And you just need to boil it down. Keep the heat high, and getting the most out of the meat you couldn’t take out, boil it down to get rich broth. Boil it down for about 10 minutes after it comes to a boil. It’s been 10 minutes. The broth should be pretty rich by now. I’m going to strain the broth. Put paper towel on a strainer. Next, I’m going to make nibbles using the broth and meat. This is lotus root. I’m going to grate it and make a thick sauce with the broth. Put the broth and grated lotus root in a pot. Add sake and light soy sauce. Once it’s heated, it thickens with grated lotus root to some extent. If you want to make it a little thicker, add kudzu (arrowroot) starch or potato starch mixed with water. Once it becomes as thick as you like, you just need to pour it on the crab meat and enjoy. Just put the crab meat on the plate and pour the sauce over it. I think in Japan blue crabs were mainly caught in Kansai region until recently. But these days it seems they are also caught in Tohoku region such as Iwate and Miyagi Prefectures. So, they can be caught pretty much anywhere in Japan. I hope you enjoy the video. BLUE CRAB LIKE THIS VIDEO & SUBSCRIBE FOR MORE VIDEOS

板前がワタリガニ（渡り蟹）の捌き方と美味しい食べ方をご紹介します。おすすめの茹で方や簡単おつまみの作り方を解説。

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【関連動画】

■毛ガニの捌き方と食べ方

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■目次
0:00　ワタリガニ（渡り蟹）
0:12　ワタリガニの締め方
1:07　ワタリガニの掃除の仕方
2:09　ワタリガニの特徴
2:24　　ワタリガニの雄と雌の見分け方
2:41　★ワタリガニの茹で方
3:30　　ワタリガニの湯で時間は？
3:47　　ワタリガニの冷まし方
4:25　★ワタリガニの捌き方・剥き方
4:56　　ワタリガニの旬な時期は？
5:22　　ワタリガニのエラの位置
5:34　　ワタリガニの口部分の外し方
5:50　　ワタリガニの手足の外し方
6:19　　ワタリガニの胴体の割り方
6:46　　ワタリガニの鋏部分の捌き方
7:26　　ワタリガニの身の取り方
8:42　★ワタリガニの茹で方2
9:35　　ワタリガニのだし汁の濾し方
10:03　ワタリガニのおつまみの作り方
11:06　　ワタリガニのおつまみの盛りつけ
11:21　　ワタリガニの産地は？
11:51　ワタリガニのおつまみ【完成】
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