redchaserron
Full Fledged Farker
- Joined
- Sep 14, 2015
- Location
- Lafayett...
Sunday I went fishing, the fish weren't cooperating so I found something that was. An hour of soaking chicken on a string produced 5 dozen really nice sized blue crabs.
I pulled out the 2 dozen largest males and steamed them in beer for dinner Sunday night. 2-16oz cans miller high life, 1qt water 1 cup vinegar,2 heads of garlic cut in half and crushed then put in the pot, 6 lemons halved, squeezed and dropped into the pot and a good bit of Louisiana brand crab boil seasoning. This made a mixture about 1 1/2 to 2 inches deep in the pot. I wanted to keep the basket above the liquid so I balled up aluminum foil to make 3 big balls, put them in the pot for the basket to sit on. I took the live crabs, used an ice pick to poke a hole in the shell of each on the underside just above the flap to let the seasoning get in. I layered the crabs in the basket, a layer of crabs, a big sprinkling of crab boil seasoning, a layer of crabs, seasoning etc. Put the basket of crabs in the pot and cranked the propane burner to high. As soon as I started seeing steam I started timing and cooked for 20 minutes. Best steamed crabs ever
I cleaned the rest of the crabs, removing the back shell and gills, put a bunch in the freezer for future gumbo, but kept 20 out for something special on Monday.
Monday morning early I made a slurry of ice and water in an ice chest, seasoned the water well with crab boil seasoning and put the cleaned crabs in to let them soak all day.
After 5 when I ended my day of working from home, I lit up a bunch of natural briquettes, while they lit I melted a couple of sticks of butter, added the juice of a whole lemon and about 5 cloves of garlic chopped and crushed, plus some Worcestershire sauce and Tony's. Once the coals were ready I spread them evenly and threw some chunks of wood on top. I want live fire for this. I put the crabs on the grill and immediately basted them all heavily in the body cavity with the butter mix
At this point the edges of the flippers and legs singe and give off a bit of a burnt hair smell, don't sweat it, they are still going to taste good. I cook until the juices in the crab start to bubble then flip them face down for a bit, then face up again and re baste, moving them around the grill as needed to adjust for hot spots. When the looked done I pulled them, placed in a pan and dumped the remaining butter mix over the top of them. They were sublime.
Rich buttery blue crab with complex smokiness is some kid of wonderful.
I pulled out the 2 dozen largest males and steamed them in beer for dinner Sunday night. 2-16oz cans miller high life, 1qt water 1 cup vinegar,2 heads of garlic cut in half and crushed then put in the pot, 6 lemons halved, squeezed and dropped into the pot and a good bit of Louisiana brand crab boil seasoning. This made a mixture about 1 1/2 to 2 inches deep in the pot. I wanted to keep the basket above the liquid so I balled up aluminum foil to make 3 big balls, put them in the pot for the basket to sit on. I took the live crabs, used an ice pick to poke a hole in the shell of each on the underside just above the flap to let the seasoning get in. I layered the crabs in the basket, a layer of crabs, a big sprinkling of crab boil seasoning, a layer of crabs, seasoning etc. Put the basket of crabs in the pot and cranked the propane burner to high. As soon as I started seeing steam I started timing and cooked for 20 minutes. Best steamed crabs ever
I cleaned the rest of the crabs, removing the back shell and gills, put a bunch in the freezer for future gumbo, but kept 20 out for something special on Monday.
Monday morning early I made a slurry of ice and water in an ice chest, seasoned the water well with crab boil seasoning and put the cleaned crabs in to let them soak all day.
After 5 when I ended my day of working from home, I lit up a bunch of natural briquettes, while they lit I melted a couple of sticks of butter, added the juice of a whole lemon and about 5 cloves of garlic chopped and crushed, plus some Worcestershire sauce and Tony's. Once the coals were ready I spread them evenly and threw some chunks of wood on top. I want live fire for this. I put the crabs on the grill and immediately basted them all heavily in the body cavity with the butter mix
At this point the edges of the flippers and legs singe and give off a bit of a burnt hair smell, don't sweat it, they are still going to taste good. I cook until the juices in the crab start to bubble then flip them face down for a bit, then face up again and re baste, moving them around the grill as needed to adjust for hot spots. When the looked done I pulled them, placed in a pan and dumped the remaining butter mix over the top of them. They were sublime.
Rich buttery blue crab with complex smokiness is some kid of wonderful.
