br>With crab tongs, place crabs in pot.
Sprinkle 1
-6 LIVE JUMBO male crabs for each layer and add the
Pour water and vinegar in 10 gallon pot with platform (wood or stainless steel) for bottom of pot, making sure liquid is not over platform.
Place a layer of crabs, using tongs, on platform. Sprinkle generously with seafood seasoning and salt.
Continue to layer crabs until all are in pot.
Place a very damp cloth over pot.
Cover with lid.
Place pot on low to medium heat and steam 45 minutes to 1 hour or until crabs are an orange-red color. Serve with ice cold beer.
Pull off the steamed crabs' backs; scrape off the lungs
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.
Put 8 quarts of water in 24-quart canning pot and start cooking neck bones for approximately 2 hours.
Remove bones, return meat to stock and add steamed crabs that have had the outer shell removed and that have been cleaned and split in half and then split again across the middle, crack claws.
Dice potatoes, slice carrots, onions, celery and break beans and add to pot.
Cook 2 hours and then add rest of vegetables and seasonings.
Continue to simmer for 1 hour.
Makes approximately 6 gallons.
Put water and vinegar in 10-gallon pot.
Place a layer of crabs on an elevated platform in the pot.
Sprinkle each layer generously with seasoning mix.
Put lid on pot and steam about 25 minutes.
Mix ingredients together.
Batter should have consistency of pancake batter.
Dip each crab in batter and cover crab.
Fry crab in 1-inch of hot oil until brown and done.
Drain and enjoy Yankee \"style\".
Batter can be used for deshelled shrimp and crawfish tails.
Add extra Old Bay for spicier taste.
Prepare the aioli: Mix all of the ingredients together until homogenous.
Set aside in the refrigerator until ready to use.
Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
Heat 1/2 of the olive oil in a skillet over high heat.
Add two of the crabs and cook for about 3 minutes per side, or until browned.
Remove from the skillet and keep warm.
Add the rest of the oil and cook the other 2 crabs.
Serve at once on crusty bread that has been spread with the aioli.
and sugar. Chill in refrigerator for at least 6 hours.
ix thoroughly. Chill in freezer for 2 hours, or in refrigerator
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.
reased loaf pans.
Bake for 50 minutes or until done
Start with love, a generous share, then blend in warmth and laughter.
Add lots of happy memories that will last forever after...
Don't forget the patience, for the days when things go wrong.
Add a sense of humor and a faith that's deep and strong. Garnish with some compliments lovingly expressed, and there you have the recipe for marriage at its best!