Blue Claws
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joey,
I am just starting to get appx 10-20 perday in seaford. I have 2 hotels set up at my dock and they seem to be in full bloom, I heard they have been in for appx 3 weeks. so get them while you can!!
Was at captree last weekend and guys were doing pretty good there also..
I am just starting to get appx 10-20 perday in seaford. I have 2 hotels set up at my dock and they seem to be in full bloom, I heard they have been in for appx 3 weeks. so get them while you can!!
Was at captree last weekend and guys were doing pretty good there also..
How about a RECIPE
My kids make me take them a few times a year crabbing and I usually go to the Babylon town down or Bergen Piont dock(first of the outgoing and bring a snapper pole) but because I don't know exactly how to cook and eat them I don't keep any can someone please descibe how to cook and how to eat?
My kids make me take them a few times a year crabbing and I usually go to the Babylon town down or Bergen Piont dock(first of the outgoing and bring a snapper pole) but because I don't know exactly how to cook and eat them I don't keep any can someone please descibe how to cook and how to eat?
Kevin,
The tried and true american way is to simply boil them in a pot of water untill they turn red. Take them out of the water and crack and pick away. The obviuos are the claws, the legs you have to basically suck or pick on larger ones, and inside the body if you crack the shell below the remaining organs is a nice peice of meat, rinse this peice and eat. No need for butter like lobster because crabs are a lot richer and have more flavor, but try it w/butter if you want.
The tried and true american way is to simply boil them in a pot of water untill they turn red. Take them out of the water and crack and pick away. The obviuos are the claws, the legs you have to basically suck or pick on larger ones, and inside the body if you crack the shell below the remaining organs is a nice peice of meat, rinse this peice and eat. No need for butter like lobster because crabs are a lot richer and have more flavor, but try it w/butter if you want.
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242 Posts
Crab Sauce......yum
Clean your crabs while alive by putting on some thick oven mits, remove top shell, and rinse out body cavity. In a sauce pot, add a little olive oil, a bunch of fresh, crushed garlic to taste, a shallot and sweat the flavor out for a couple of minutes. Add a can of tomato sauce, a can of crushed tomatos, about half cup of white wine, some salt / pepper (crushed hot pepper if you like a little spice), half a can of water, a little bit of bay leaf and parsley (sometimes I use a sprinkle of Oregano as well), add your crabs and let that puppy simmer for about an hour.
After it is about 95 % done (you will know, they smell great and the crab meat is cooked well) add a couple of pounds of mussels, maybe some clams (there are alot of variations) another half cup white wine, taste and re-spice if needed and let this simmer again until all shellfish have opened. Boil up some linguine and go for it. Delicous
The trick is to use live crabs, so cleaning can be tough until u get used to it. Just grab them from the back, get a thumb under the rear leg, the other thumb under the shell point and remove the shell. With heavy mits, you can control the little bugger very well.
Good eats.
Clean your crabs while alive by putting on some thick oven mits, remove top shell, and rinse out body cavity. In a sauce pot, add a little olive oil, a bunch of fresh, crushed garlic to taste, a shallot and sweat the flavor out for a couple of minutes. Add a can of tomato sauce, a can of crushed tomatos, about half cup of white wine, some salt / pepper (crushed hot pepper if you like a little spice), half a can of water, a little bit of bay leaf and parsley (sometimes I use a sprinkle of Oregano as well), add your crabs and let that puppy simmer for about an hour.
After it is about 95 % done (you will know, they smell great and the crab meat is cooked well) add a couple of pounds of mussels, maybe some clams (there are alot of variations) another half cup white wine, taste and re-spice if needed and let this simmer again until all shellfish have opened. Boil up some linguine and go for it. Delicous
The trick is to use live crabs, so cleaning can be tough until u get used to it. Just grab them from the back, get a thumb under the rear leg, the other thumb under the shell point and remove the shell. With heavy mits, you can control the little bugger very well.
Good eats.
Joined
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242 Posts
The fresher the better....
If you pre-cook them alot of the flavor already has then cooked out of them. Cleaned live, all those nice crab juices cook down with the sauce very nicely. If you put the crabs on ice for a couple of hours before cleaning, they tend to be more docile.
If you pre-cook them alot of the flavor already has then cooked out of them. Cleaned live, all those nice crab juices cook down with the sauce very nicely. If you put the crabs on ice for a couple of hours before cleaning, they tend to be more docile.
Cleaned alive!!! Absolutely!!
My old man started me crabing when I was 5. He always cleaned them live by riping the shell off, first cutting off the claws with a pair of shears (Cutco brand to be specific). He would also rinse them then cut them in half so it would be easier to get meat out of the leg cavities and cook them in a tomato sauce. He would also cut those little gill plate covers or what ever those things are off! Will try in mid August myself, haven't gone for a few years, it's time!!!
My old man started me crabing when I was 5. He always cleaned them live by riping the shell off, first cutting off the claws with a pair of shears (Cutco brand to be specific). He would also rinse them then cut them in half so it would be easier to get meat out of the leg cavities and cook them in a tomato sauce. He would also cut those little gill plate covers or what ever those things are off! Will try in mid August myself, haven't gone for a few years, it's time!!!
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