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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-21-2019, 12:38 PM   #1
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Default Blue Crabs live

Was meaning to do this for the shellfish throwdown but things got in the way. Ranch 99 Asian market in Houston normally has live blue crabs. Picked out 8 large, and most importantly alive blue crabs. I will clean the crabs once they have chilled down on ice for an hour or so. That slows them down and lowers the chances of getting pinched. I will boil the claws and grill the bodies basting with lemon garlic butter. Good stuff
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Old 07-21-2019, 01:06 PM   #2
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Sounds like you are going to have a great crab feast!!
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Old 07-21-2019, 01:15 PM   #3
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I have never tried to eat blue crabs, but even still crawling, that is making me hungry...and I just ate lunch!
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Old 07-21-2019, 02:11 PM   #4
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Blue crabs cleaners and seasoned with Durkees Zestful seasoning. For background here is some info on Texas BBQ crabs. Note, BBQ crabs came from Sartins which used to be in Sabine Pass and moved to Beaumont but is now defunct. BBQ crabs are deep fried, not grilled or smoked. They were coated heavily with a strong seasoning and fried. The seasoning was secret but a few copycats exist from Fiesta and Durkee. If you cannot find either, Fiesta chicken rub gets the job done.

https://www.houstonpress.com/restaur...recipe-6433692


Claws boiled and chilling in the beer fridge. Had to taste one though. A little heavy on the salt. Didn't pay attention that the powdered crab boil had salt as first ingredient. No worries. Still really good. Have a bottle of Ferrari Carano afume Blanc chilling as we speak
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Old 07-21-2019, 02:12 PM   #5
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A much better article on the history of Sartins BBQ crabs and the secret seasoning

https://www.bluecrab.info/bbqcrabs.html
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Old 07-21-2019, 02:12 PM   #6
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Old 07-21-2019, 02:15 PM   #7
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Here is a really good video on Texas BBQ crabs and the Galveston bay fishery in particular. The man featured in the video, Joe Comeaux is the guy I used to buy blue crabs from when I vacationed in Bolivar every year when I was younger. Really good guy.

https://m.youtube.com/watch?v=wIjbi2...fauxfullscreen
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Old 07-21-2019, 02:16 PM   #8
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Quote:
Originally Posted by jermoQ View Post
I have never tried to eat blue crabs, but even still crawling, that is making me hungry...and I just ate lunch!
If crabs aren’t kicking you don’t cook them!
Crabs are usually steamed alive, but you can kill them them and clean them immediately before cooking them.

Cooking dead crabs can make you really sick. http://www.how-to-crab.com/seafood-poisoning/index.html
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Old 07-21-2019, 02:30 PM   #9
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Very true shadow. I made sure every crab I picked was alive and pissed off. Dead crabs are no good. I put them on top of bagged ice in a cooler with the drain plug open so the epwater will drain off. The cold ice stuns the crabs and makes the easy to manage. But they are still alive.

To be honest, I was a little Leary about buying live crabs at the Asian market. I was careful to pick lively crabs but there were some dead ones in the bin. Would much rather take the 2 hour roadie to Port Bolivar and visit Joe Comeaux but that wasn't in the cards
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Old 07-21-2019, 02:47 PM   #10
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Quote:
Originally Posted by chingador View Post
Very true shadow. I made sure every crab I picked was alive and pissed off. Dead crabs are no good. I put them on top of bagged ice in a cooler with the drain plug open so the epwater will drain off. The cold ice stuns the crabs and makes the easy to manage. But they are still alive.

To be honest, I was a little Leary about buying live crabs at the Asian market. I was careful to pick lively crabs but there were some dead ones in the bin. Would much rather take the 2 hour roadie to Port Bolivar and visit Joe Comeaux but that wasn't in the cards
You did them great. As long as they are alive they are fine. I live near the ocean and made a lot of crabs over the years. We got to the point where we would only make crabs on trash night to keep the garbage can from stinking. Now we are lazy and eat them cleaned and cooked at a local crab shack. We let them deal with the mess.

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Old 07-21-2019, 02:56 PM   #11
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Yeah the garbage is problematic. I put the back shells and guts in a large rectangular to go plastic container. It is in the freezer waiting for garbage day. Most times I eat blu crabs we are at the beach. We just walk out on the beach with a shovel and bury the shells and guts a foot or two beneath the sand. Back to nature
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Old 07-21-2019, 03:02 PM   #12
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My fav crab. Love those things. After they are steamed I like to take a nice fresh tomato wedge and rub it on the seasoning on the shell. Sooooo good
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Old 07-21-2019, 03:55 PM   #13
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Okay, claws are devoured. Bodies hit the pit with a basting sauce of salted butter, green onions, garlic, lemon juice, Worcestershire and tiger sauce. D-plates down, temp at 325. Peacan smoke keeping things tasty.
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Old 07-21-2019, 04:15 PM   #14
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Getting some color
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Old 07-21-2019, 04:21 PM   #15
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I have learned more about crabs in this thread than I knew before. Thanks for the education and for making me hungry. Nice job!!
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