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AmeanCaucasian
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Re: Crabs

Well there was no a ****ing steamer on the dock dudes.
10/3/2009, 23:19 Send PM to AmeanCaucasian
 
leads
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Re: Crabs

Baltimore is the South?

Ill try it dude, crabs are running great right now so what the hell. I will not sprinkle old bay on cooked crabs though, I hope thats not your suggestion.

Seriously, tell me how you do it, I'll do some Monday and give you my thoughts.
10/4/2009, 0:37 Send PM to leads
 
TheTumblingTumbleweed
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Re: Crabs

Well, I'm a day late here, but you get a big crab pot. Put 3 cheap beers... bud, Lite, or if you're feeling lucky, 3 good beers of your personal choice. Add a layer of crabs. Sprinkle liberally with Old ****ing Bay or whatever creole seasoning you might prefer. Sprinkle with mustard powder too. Maybe even some onion powder. Put another layer of crabs on. Spice the same. Another layer of crab... spice... Until your crabs are gone. Bring the pot to a boil, then back the heat down so that it's bubbling, and cover. Be careful to not allow the liquid to completely boil away. The crabs will get a smokey/burned flavor Add more water or beer as needed. If you have one, you might put a rack in the bottom of the pot to keep the lowest crabs off the bottom of the pot. When the crab is bright red, they're done. Seriously tho, be very careful not to allow the liquid to boil away. If you've got a rack you might want to go with two beers and two equal parts, 12oz, water. They'll be great, dude.

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10/6/2009, 0:34 Send PM to TheTumblingTumbleweed
 
AmeanCaucasian
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Re: Crabs

I guess I just dont understand why you would want your crab to taste like anything other than crab.
10/6/2009, 19:57 Send PM to AmeanCaucasian
 
leads
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Re: Crabs

The old bay thing boggles my ****ing mind man. I went to a crawfish boil in Shreveport once (Northern La) and after they were boiled these jackasses sprinkled crab boil (our old bay equivalent) and thats all you ****ing tasted.

When you do this, does the old bay disappear or is it still there getting all over your fingers and making sure you taste nothing else?
10/6/2009, 23:48 Send PM to leads
 
TheTumblingTumbleweed
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Re: Crabs

See, now this is the problem... The Old Bay doesn't actually season the crabs, per se. The seasoning gets steamed too and drips into the broth which steams the crabs. So there is a flavor of the Old Bay in the meat, but it's a compliment to the meat. BUT The Old Bay does get caked onto the outside of the crab also, so as you're picking the crab, you're getting the Old Bay on your fingers and obviously more in your mouth as you eat. The more you pick, the more Old Bay'ee to get, so the more you taste the Old Bay. Some people like it so much, they lick it off the shell as they eat the legs and ****. Others, like me, love the subtlety of the Old Bay, but employ the paper towel to remove excess amounts from said fingers from time to time. Frankly, tho, I've had unseasoned, re. un-Old-Bayed, from a spread that looked fit for a King, but tasted like bland ass. There's no way you can convince me that an unseasoned crab is better than a Maryland steamed crab. I've had 'em, and they ain't. Just MO, tho...

And yes... Maryland is South as it's northern border is the Mason Dixon line. So we are indeed part of Dixie. emoticon

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10/7/2009, 2:19 Send PM to TheTumblingTumbleweed
 
leads
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Re: Crabs

quote:
TheTumblingTumbleweed wrote:
And yes... Maryland is South as it's northern border is the Mason Dixon line. So we are indeed part of Dixie. emoticon


So you're saying you're in favor of slavery....

We love to cook with spice here, there's no doubt about that. But...I've gotta agree with Eric here, I like crab to task like crab. When I boil em, I typically slice up a few lemons, some bay leaves, celery tops, salt and a few dashes of tabasco. I let the water get to a rolling boil and stay there for about 15 minutes, then add the crabs. Add the crabs and allow the water to come back to a boil then cut off the heat. Lets stand for 5 minutes and drain. They're done.

Crab is a beautiful, delicate meat. Dunk it in butter or cover it in old bay and thats all you taste. Save yourself the money and buy KRAB (or the tastless fish pollock).

But thats just like, my opinion man!



Last edited by leads, 10/7/2009, 3:07
10/7/2009, 3:04 Send PM to leads
 
amphibious0rodent
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Re: Crabs

I'm with the boys on this one Tweed. My brother-in-law is from York which is practically B'more and he puts pounds of that **** on the crabs. Now I like spicy food as much as the next man, but I don't think the crab needs it.

It's what you're born to. I can't imagine any of you ****s eat pork with sauerkraut, but we do here in the burgh, so **** you.
10/7/2009, 3:46 Send PM to amphibious0rodent
 
TheTumblingTumbleweed
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Re: Crabs

I've never owned a slave. But it's been widely reported that it did exist in both MD and the greater South...

I'll try crab your way. We NEVER use butter. That's for fags from New England. And while delicious as a condiment for lobster, it'd be an insult to our traditions and southern sentimentality to place such a rich condiment on such an earthy bottom feeder as our beloved blue crab...

I'll try your boil. But you need to try our steaming. I'll get the exact details from my dad who was once the master of steaming. Your recipe sounds similar with the spices you put in your boil, however. All of them are in Old Bay. And of course with the steaming recipe I'll provide, the Old Bay is really added to "your individual taste." Which may be caking the little ****ers with six inches of Old Bay, or a mere dusting as in the 100 year snowfall you may have in Louisiana.

The main point here should not be the spice. I happen to like Old Bay, but that's not what I'm lobbying for. Steaming is what I'm advocating. Just seems like boiling puts too much water in the crab to leech the natural flavors. Steaming gets less water IN the crab which means more of the crab junk stays in the crab. That's my only real point.

It's like beer, booze, wine.... drink what you like and like what you drink. But truth be told, I've always wanted to do a Louisiana seafood/crab boil so tell me the method. Do you put veges in like a New England clam bake/boil? Or is it strictly crab with the veges cooked separately? emoticon

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10/7/2009, 11:25 Send PM to TheTumblingTumbleweed
 
AmeanCaucasian
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Re: Crabs

Here is the deal for me. The reason you find people dunking crab in butter is becaues when it is fresh enough it has a natuarly buttery flavor. All you need to do is boil a crab in sea salt water ant pull it out. Once it is cool enough to grab hold of pull off the top clean it and eat it when it is still warm. You do not need any butter as the crab will taste so buttery and good it would be a sin to put anything on it.

Now about lossing all the juices I dont know about that becaues the Dungenus we were cracking keep spraying **** in my eye so I would say they had plenty of juice left after the boil.
10/7/2009, 17:06 Send PM to AmeanCaucasian
 


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