r so live and kickin Blue Crabs a large heavy seafood steaming
-6 LIVE JUMBO male crabs for each layer and add the
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.
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.
FOR THE MARINADE:.
Mix everything
aucepan of boiling, salted water for 20-25 mins, until tender
n wire rack.
Meanwhile, for the blue cheese butter, combine all
Refrigerate 30 minutes or longer for extra flavor.
Cook and
In an airtight container, combine all ingredients.
Cover tightly and shake well.
Store in a cool dry place.
Directions For Garlic-Herb Bread:
Preheat oven to 350 degrees.
Cut bread into 16 slices (halve each slice if serving as an appetizer).
Arrange in a single layer on large baking sheet.
In a small bowl, blend butter and 2 teaspoons garlic-herb seasoning.
Spread evenly over bread slices.
Sprinkle slices with sesame seeds.
Bake until hot and crisp, about 10-15 minutes.
Melt butter in saucepan over low heat and remove from heat.
Crush garlic in press and add it to melted butter. Cook over medium heat, watching carefully not to let garlic burn, about 3-5 minutes, in a slow simmer. Stir in dried spices. Remove from heat.
Add salt to taste.
*If using as a sauce, use to coat and cook in broiler.
If making bread, use immediately on bread cut on the diagonal into slices or on a bread cut in half lengthwise. Add some olive oil and wrap in foil. Bake at 350 degrees F. about 20 minutes.
he light brown Cajun roux recipe but continue cooking until the
Close lid and cook crabs for 10 mins. Turn crabs, replace lid and
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
b>garlic and shallots until opaque, 2 to 3 minutes.
Add 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.
br>Once heated, saute the garlic, crushed red pepper, parsley and
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.
dd the poblano pepper, jalapeno, garlic and saffron threads.
Let