r so live and kickin Blue Crabs a large heavy seafood steaming
Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.
-6 LIVE JUMBO male crabs for each layer and add
Crush the dill seed, mustard, and cumin in a spice grinder or with a mortar and pestle. Pour the spices into a 5 gallon stockpot along with the chili powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, and parsley. Fill the pot 3/4 full with water, and bring to a rolling boil over an intense flame.
Add the blue crabs, cover the pot, and boil until all of the shells turn red, and the meat is no longer translucent, about 20 minutes. Stir the crabs occasionally as they boil to ensure even cooking.
he light brown Cajun roux recipe but continue cooking until the
lame to medium-low. Place crabs shell-side down on grill
Option:
After cooking crabs in oil, garlic, hot pepper and parsley,
continue
to
cook until crabs are done about 10 more minutes.
Serve like this for a great tasting crab.
In a large pot drop crabs into boiling water, making sure
o 3 minutes.
Add crabs in the shell and cook
Mix seasonings, vinegar and beer (or water) well.
Put 1/2 crabs in very large pot with rack and tight fitting lid.
*Pour 1/2 of seasoning mixture over top.
Add rest of crabs and remaining liquid.
Steam, covered, until crabs turn bright red in color, about 20 to 30 minutes.
Serve hot or cold.
Makes about 9 to 12 servings, depending upon size of crabs.
In large pot heat beer, vinegar and hot pepper seeds to boil. Add crabs, cover steam for approximately 20 minutes until bright red.
Remove crabs and allow to cool.
In large roaster pan put butter, garlic and paprika.
Heat slowly.
Remove shell and clean crabs of lungs and mustard, put crabs in roaster.
Baste crabs, garnish with Old Bay seasoning and fresh chopped parsley.
n the stove.
Remove crabs to allow to cool. Serve
nto 4 pieces; if using blue crabs, cut the bodies in half
br>With crab tongs, place crabs in pot.
Sprinkle 1
Clean crabs by covering them with slightly
Hold crabs firmly. Slide a sharp, strong knife under the top of the shell at the back, lever off the shell. Remove and discard the whitish gills. Rinse well under cold water. Crack nippers slightly and cut crabs in half.
In a large bowl, combine crabs with remaining ingredients, cover and refrigerate for at least 20 minutes.
Cook undrained crabs on heated oiled BBQ, uncovered, until changed in colour, turning occasionally.
ll traces of mud from crabs.
Pull off back shell
ff with crab legs or blue crabs.
Cover and heat up
Combine potatoes, onion, seasoning packs, salt and pepper in large stock pot.
Fill the pot 2/3 full with water.
Cook on top of stove on medium-high until potatoes are nearly done.
Add live Blue crabs; cover and allow to boil for about 15 minutes.
Cut off heat and allow pot to steep for 15 minutes.
Serves up to 8 people.
Sprinkle K Paul's seasoning on chicken.
Combine celery, onion and green pepper.
Fry chicken.
Make a dark roux with 1/2 cup leftover oil from chicken and flour.
Add vegetables to roux and simmer.
Place stock in large iron pan; boil.
Add dark roux, fried chicken and raw blue crabs.
Simmer all day.
Remove chicken from bones and return to gumbo.
Add seasonings to taste.
Serve over white rice.
Excellent with hot French bread and ice cold beer.