Thread: Blue crab

Go to youtube and search for blue crab. There are some great videos showing how to pick and eat crab. It really is an art form.

I love them as Softshells.
I tell ya there is nothing better than fried softshell doused with a little butter, a couple squeezes of lemon and a shot of Tabasco.
Sure, I won't turn my nose up at a platter of fried crabclaws or big bowl of West Indies Salad.
But give me 4-6 big Softshells, with butter, lemon and Tabasco, and I'm in freaking crab paradise.
Overstuffed Softshell Po'boy? OH BOY!
Spider Roll with double Softshell? My tongue knows no arachnophobia.

SOFTSHELLS FTW!

But give me 4-6 big Softshells, with butter, lemon and Tabasco, and I'm in freaking crab paradise.
Overstuffed Softshell Po'boy? OH BOY!

I'll second that!!!!!

Being born and raised in Louisiana, I will tell you the best tried and true way to boil blue crabs.

1. Fill your pot with enough water to cover the crabs by 2-3 inches over the top crab

2. If you're cooking potatoes, garlic, onions or other veggies (not corn, that will go in later) put them in the pot and cover with cold water. Bring to a boil and cook until done and remove. (a pot with a basket is recommended)

3. Bring water back to a rolling boil and add Louisiana Fish Fry Products Crab, Crawfish and Shrimp Boil (powder) using the direction on the bag.
lffp crab boil.JPG

4. Also, add about 2 Tbls of Zatarains Liquid Shrimp and Crab boil per 1 dozen crabs.
zatarains.JPG
5. If crabs feel full, place them upside down in the basket. This allows that awesome seasoned water to get past the gills, etc and makes for a juicy crab.


6. Bring back to a boil and cook 5-10 minutes then kill the flame. If you are adding corn, this is the time to do it.

Let crabs and corn soak for at least 10 and up to 45 minutes depending on how spicy you like them. (we usualy let them soak for 20-25 minutes)

7. After 5 minutes or so, cool down pot with an ice bath (inside) or hose (outside). DO NOT PUT ICE IN THE WATER. it will dilute it.


We find the best way to stop you lips from burning is lots and lots of your favorite cold beer

That's how we do it here in Louisiana. Hope this helps!

Try ,The Beer Drinkers Guide To Cooking (Everything you need to know about Blue Crabs ) I found it most informative .

Originally Posted by Mr. Cleland

But give me 4-6 big Softshells, with butter, lemon and Tabasco, and I'm in freaking crab paradise.
Overstuffed Softshell Po'boy? OH BOY!

I'll second that!!!!!

It sure has my vote (for nothing much better !!!!!!!!!!!!!!!)