scottydent wrote: »
Definatly need some vinegar. Don't over fill the pot. Steam'em instead of boiling!!
SHELLFISH wrote: »
I am with the above recipe! He knows how to steam Blue Crabs Maryland style! Definitely JO#1!
FinestKind wrote: »
Best Way? How about Stuffed Crabs?
Clean the crabs first by lifting off the top shell, ripping off the mouth, prying off the bottom flap and pulling off the lungs.
Break off the craws (cook them later with the bodies) and trim the legs down to stubs with kitchen shears.
DO NOT throw away or rinse away the tomally ("guts") inside the crab body...this is ALL perfectly edible and adds tons of flavor to the dish!
Now get a small bowl and fill it halfway with flavored bread crumbs and one egg. Then add some sea salt, lots of cayenne pepper, the juice of one lemon, black pepper, LOTS of finely chopped fresh garlic and some chopped parsley. Now mix together and add enough olive oil to make a damp paste.
Pack the paste down on top of the "guts" in the crabs' body and fill each crab's cavity.
Now get a frying pan hot, add enough olive oil to coat the bottom, throw in a full heads' worth of sliced garlic and your crabs.
Saute until the crabs turn red. Now add a glass of wine (I like it with red wine) and cover the pan. Cook on high heat for a couple of minutes until the wine sauce comes to a boil.
Now sprinkle bread crumbs all over the crabs and sauce in the pan so most of it is soaked up, then plate and serve and enjoy!
If you prefer, this same recipe can be done in the oven (400 degrees for a half hour or so until they all turn red) instead of in a frying pan.
Another option is to follow the same recipe, but after stuffing, cover the crab bodies using their original top shells. Tie the shells to the body using sewing thread or butchers twine and cook the stuffed crabs in a pot of fresh homemade marinara tomato sauce instead of frying or baking them.
Just let them simmer in the gravy for a half hour, THEN TURN OFF THE HEAT and let them "rest" in the sauce for an hour or two so the flavors blend.
Reheat before serving....VERY good that way with some Linguine and a bottle of Chianti!
ruskinredneck wrote: »