04-05-2005, 12:55 PM
Was wondering of you guys have ever tried any other crab recipies? I'll start us off...........
salt/pepper/Jo/lemon??? to taste
Take a live (chilled is much easier) crab. Rip off shell/apron and clean(guts, devil fingers/ect) as you would any other crab. Toss whole crab in oil olive/minced garlic/seasoning mixture. Place on grill apron down and grill until red flip and cook on other side to confirm fully cooked. It may take ya a few tries to get the temp/time just right. You can cook with a mix of oil/butter but make sure to have a good oil/butter ratio otherwise the butter will burn (YUK). Upon completely cooked you can re-toss in a bowl (seperate bowl form first toss [ie clean] ) that has melted butter and parsley. Hit it with a squirt of lemon if you like. Serve with cold beer or your favorite Chardonay[excited]
It's a nice twist!
04-05-2005, 07:49 PM
I like it. It sound very southern Italian/Mediterranean. Dare I say Sicilian.
Mussels would go good with that mix.
More work that steaming, but may be worth it.
Thanks for sharing!
04-05-2005, 09:31 PM
Try this one...
About a tablespoon or so of Olive Oil (or melted butter), mix in old bay, and some finely minced garlic....or what ever you like...still the crab with an icepick, place a hole in the underside of the shell just above the apron. Be careful not to pierce the top. Now with an injector or large suringe inject about a tablespoon of the oil mix into the hole and place the crab upside down on a hot grill on low. Let it cook there for about 10 minutes. The oil and seasoning will mix with the crabs own liquids and steam it from the inside out. When the steam stops coming from the hole, take it off the grill and enjoy. All the seasoning will mix with the meat. (if the crab is missing any legs, swimmers or claws this won't work as well because the juices tend to escape too fast and the crab gets undercooked) add more oil for larger crabs, less for smaller ones..
04-06-2005, 12:22 PM
you leave the guts and all in there after spiking crab huh?
Birch, good guess! I'm a bit of a Medateranina mut :). Italian/Portugeuse with some other European mixed in.
04-06-2005, 07:45 PM
The only "guts" are the lungs and they get steamed with the crab when they are steamed
04-06-2005, 09:19 PM
I am gonna give it a try this season!
You started all this!, Ya mut mutha!
I love garlic, oil and herbs with seafood.
Crab should be good.
I may try sauteed crabmeat with gaaaalic and HHeerrbbs, over a bed of linguinni. A few shrimp or clams, scallops or mussels. Man, I might go to Little Italy this weekend.
04-07-2005, 10:34 AM
Hey Burch, Get your self a pan (with lid) and put your clams/mussels in add a hand full of fresh parsley, S & P to taste, a juiced lemon, minced garlic, white wine and a little butter/olive oil. Steam the shellfish in this mix. After shell fish are cooked remove them. Reduce the leftover juices/broth. When it's cooked down a good bit saute a minced shallot add oil/butter to taste. Toss in your already cooked crab meat at the end and serve it all over your fav pasta.
I like the steamed crab/injector thing. I may give that a try.
04-07-2005, 10:46 AM
That sounds yummy,
But what’s this about a crab injector ?
04-07-2005, 10:55 AM
Rgminer's post about injecting crab with seasoned oil mix......I think it's 3-4 post up. Sounds good
04-07-2005, 09:15 PM
Damn that all sounds good!