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Is it safe to steam crabs in your keggle?
There are better ways to eliminate crabs. Best to talk to a urologist or dermotologist about that one.
A few giggles and this turned into a snore fest at the speed of light.
Steaming crabs = recipes, seasoning discussion, condiment, friends over, etc.
One of the worst thread titles ever.
THAT said.
I have boiled Turkey carcasses, crabs and shrimp, potatoes and corn, and lots of other stuff in my turkey fryer and still made good beer in it after.
OK. I am JACKING this *****.
I have used several of the BULK crab boil seasoning packs with GOOD results, but I am ALWAYS apalled at the use of 2 years worth of seasonings....
I was likewise a little put off to see MSG in Zatairan's bulk boil seasoning.
Anyone boil plain and then season like hell after? Or season somewhat with an after sprinkle?
Hit the STEAMER in Gulf shores twice 2 weeks ago. Awesome steam plate of crab, mussels, big head on shrimp, smaller headless shrimp, and BALLPARK butter, lol.
I'm no pro, and I do crab legs more than crabs, but i usually just layer them in the kettle and dust a good amount of Old Bay on each layer. Nice and simple, good enough for me.
That sounds,....disgusting.
I can tolerate a pound or two of Alaskan King legs boiled with salt and pepper, cracked and dipped in garlic butter but, for some reason, the bodies of all crab types just put me off. Too much work for too little and the green and yellow foamy fat poo turns my stomach.
Just when I was tempted to try eating crabs again (not a fan of seafood), Gila happens.
Thanks buddy. Good lookin' out.
Funny that this thread came up. I've been watching the grocery store for the past two weeks, in hopes that crab legs will go on sale. Not that I'm cheap, but I do like to get 10-15 lbs at a time, and invite a few people over. Always a good excuse for a get together if the crab legs are selling for $6.99/lb.
I'm overdue for a crab leg feast
I debated going there
something along the lines of "as long as they're blue and not crotch crabs"
but him being a Marylander, the odds were 2 to 1 he had blue
Well... depends on which part of Maryland. They are known to have the other sort there as well.
Damn, I wanna make a crab beer. I wonder how little Old Bay I should put in it so it doesnt overpower. And now that I think on it, I believe I thought up a Old Bay IPA in late July. I think I need to revisit the idea this spring for sampling this summer.
Cooking in your pot is OK, just clean well afterwards.
After cooking your crabs, try this:
King Crab Cocktail
I wanna share a recipe. Here is another use for leftovers. Pretty much any seafood can be used, just replace the imitation with real leftover crab meat.
Seafood Lasagna
1 Whole Green Onion, Freshly Chopped
2 Tablespoons Vegetable Oil
2 Tablespoons Butter, Divided
1/2 Cup Butter, Divided
1/2 Cup Chicken Broth
8 Fluid Ounces Clam Juice
1 Pound Bay Scallop
1 Pound Small Shrimp, uncooked, peeled and deveined
8 ounces imitation crab
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded parmesan cheese, divided
9 whole lasagna noodle, cooked and drained
1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood aside.
2. In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
3. Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
And if it is worth doing, it is worth overdoing. I like to add Mozzarella in between layers and on top and cover for all but last 10-13 minutes of baking.
Serves about 12. And of course, if you use the no bake lasagna noodles, use more broth.
A few giggles and this turned into a snore fest at the speed of light.
Steaming crabs = recipes, seasoning discussion, condiment, friends over, etc.
One of the worst thread titles ever.
THAT said.
I have boiled Turkey carcasses, crabs and shrimp, potatoes and corn, and lots of other stuff in my turkey fryer and still made good beer in it after.
Yeah, well it was on a whim and I thought it would attract attention, and it did. I will say thanks for the info, I really appreciate it. I can happily steam some delicious Maryland blue crabs in my keggle.
The true, and I mean true Maryland way of steaming crabs is a combination of beer, vinegar, butter, and a dash of old bay in the bottom. Then as you layer your freshly caught live blue crabs. Sprinkle a good amount of old bay on the crabs on each layer. Then pack a good dozen or so ears of corn on top, do not shuck before hand, otherwise the corn turns out too mealy.
Yeah, well it was on a whim and I thought it would attract attention, and it did. I will say thanks for the info, I really appreciate it. I can happily steam some delicious Maryland blue crabs in my keggle.
The true, and I mean true Maryland way of steaming crabs is a combination of beer, vinegar, butter, and a dash of old bay in the bottom. Then as you layer your freshly caught live blue crabs. Sprinkle a good amount of old bay on the crabs on each layer. Then pack a good dozen or so ears of corn on top, do not shuck before hand, otherwise the corn turns out too mealy.
Lol, good man!
Tons of good info on here, glad to see the OP didn't creep away, tail tucked
Johnnyhitch1 said:NO.....Old Bay!!!
What the hell is J.O!?!
Back on topic, been meaning to crab bake for a while now!!
Nothing better than crabs hammers beers and...ermm OLD BAY!!
Definitely J.O. and only "chicken neckers" use mallets!
I have never used a mallet and I haven't used Old Bay since 1983. Mix my own herbs and spices and beer!
Definitely J.O....
I am MUCH the same as you!!!!!!!!
"MUCH" is because there are 3 pre mixed spices I use rather than re-invent the wheel.
CAVENDER'S GREEK
Slap your Mama CAJUN
and OLD BAY
That said...I mix my own Emeril's essence, and most anything and everything else.
Care to share a recipe?
Truthfully, there is no set recipe. It depends upon what flavors we are in the mood for; Thai, Mediterranean, New England, Cajun, Continental or just simple Sea Salt and Pepper. If we go spicy, Like Thai or Cajun, I usually have to make 2 separate batches, mild for her and spicy for me, so a fixed recipe is a little difficult. Hers tends to end up about 1/4 as spicy mine. I guess it is best to say; to taste.
My favorite and my Wife’s is Snow Crab. In fact my Wife is a crab junky; it is probably her favorite food in the whole world!
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