#Blue crab recipe professional
Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.Ī viewer or guest of the show, who may not be a professional cook, provided this recipe. Spread crabs onto large tray place in center of table where guests help themselves. Drain over sink the accumulated liquid from pot. Halfway through cooking time, shake pot to redistribute seasoning. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Sprinkle more crab boil seasoning over first layer of crabs. 1 hour before serving, take out and simmer again on the stove. Put back in refrigerator and allow to sit overnight. Add in the crab and simmer with the lid partially covered for several hours. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add in crushed tomatoes and tomato paste and simmer for 30 minutes. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Remove top shell from crabs and stuff each crab cavity with about 3. Cooked crabs will keep in refrigerator for a few days.Ĭover tables, preferably outdoors, with brown packaging paper and tape. Place soft shell crabs in shallow baking pan. Note: Leftover crabs are excellent cold, served with a mayonnaise based dipping sauce. The garbage may attract animals, so be sure to keep the lid on tight. first - and discard in outdoor trash can. on it - taking care to "rescue" knives, bowls, etc. The easiest way to dispose of the mess is to roll up the brown paper with all the shells, etc. When finished, steamed hand towels are very welcome. Plates and cutlery are unnecessary the brown paper is a communal plate. Other helpful hints: Don't wear your Sunday best.
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Take a wooden mallet and whack the large half hard. When you are ready for the claws, break them in half at the joint. You will not need mallets or hammers for this. Continue opening the small sections to expose more meat. When you do this, you will most likely now see a good amount of white, fleshy "lump" crab meat. Pull them off, and you will more easily be able to break the crab in half. You will now see the long rib-like strips on either side of the cavity. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. The female key is plumper the male's is more elongated. You will see an elongated part of the shell that looks like a "T." Some call it the key, even though it doesn't look very much like one. Some like to save the claws for last because they are rather dessert-like, although the "lump" meat from the body is prized most.
#Blue crab recipe how to
Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions.