I remove the legs after frying them before putting the soft crab on the sammie. Just cannot do the leg thingie, otherwise, it is a real delicacy.
I certainly appreciate knowing the "leg" secret MsMai... thanks 4 sharing as that certainly makes sense... but the thing I can't get my head around is hacking the face and scalp off a live crab and squeezing the brains out, then immediately flouring, pan-frying and eating just 6 minutes after the critter was thinking with said squeezed-out brains! Is there a way around that one, MsMai? Hee-Hee! (What do they taste like?)
I just shift to a different mindset to get the gruesome job over with.
They are quite delicious. They have a very delicate crab flavor. As I said before, most folks eat the 'mustard' aka 'yellow gook', I cannot do that. I remove it from steamed crabs too before picking them. Gotta have a clean crab, Chubs.
They are quite delicious. They have a very delicate crab flavor. As I said before, most folks eat the 'mustard' aka 'yellow gook', I cannot do that. I remove it from steamed crabs too before picking them. Gotta have a clean crab, Chubs.
newsletter from Crab Place. Here is the Link in case you want to check out some of the recipes, even softshellers.
Note: I am in no way associated with Crab Place except to recieve their newsletter.
CrabPlace.com, The Crab Place: Maryland Seafood, Steamed Blue Crabs, Crab Cakes, Oysters, Fish & More
Note: I am in no way associated with Crab Place except to recieve their newsletter.
CrabPlace.com, The Crab Place: Maryland Seafood, Steamed Blue Crabs, Crab Cakes, Oysters, Fish & More
Mama Mangia wrote:1 bushel of Blue Crabs
1/4 cup of water
1 can or bottle of beer (any beer will work)
Can of seasoning.
Kosher salt
2 tbsp of vinegar
For a pot that holds a 1/2 bushel of crabs pour in a can of beer, 1/4 cup of water, and 2 tbsp of vinegar. Layer crabs in pot. On every layer sprinkle seasoning and kosher salt to the desired amount. (If seafood seasoning like Old Bay is not avaliable it is easy to make. Seasoned Salt, celery seed, pepper, and paprika.) Steam crabs for about 15 to 20 minutes until orange.
1/4 cup of water
1 can or bottle of beer (any beer will work)
Can of seasoning.
Kosher salt
2 tbsp of vinegar
For a pot that holds a 1/2 bushel of crabs pour in a can of beer, 1/4 cup of water, and 2 tbsp of vinegar. Layer crabs in pot. On every layer sprinkle seasoning and kosher salt to the desired amount. (If seafood seasoning like Old Bay is not avaliable it is easy to make. Seasoned Salt, celery seed, pepper, and paprika.) Steam crabs for about 15 to 20 minutes until orange.
1/4 cup of water and a beer? It takes at least a 2 gallons of water. Plus don't put seasoning on crabs until you take the crabs out. You could sprinkle on a little water to make it stick, but putting the seasoning on before cooking is a waste.