Crabbing!
We brought the crabs home in a cooler with some ice to start the numbing process.
Then we placed them in the giant pot we bought to cook them in, and placed
the pot in the freezer while we prepared the "soup" to steam them in.
I will post this recipe at the bottom.
Numbed crabs in the steamer pot.
Steamed crabs, now sitting in ice for a few minutes.
Kristen thinks we should have skipped this step. It's a good idea to do because the crabs are very hot to handle out of the pot, but really, it took us so long to open them and get the meat out, they got cold. I heated mine up in the microwave a few seconds.
Our incredible crab dinner!
Served with garlic French bread, prosciutto-wrapped asparagus spears,
leftover shrimp, garlic butter, and of course some wine!
Dee-lish!
Dinner on the balcony with this incredible view!
Thank you, Kristen!!
RECIPE:
half dozen blue crabs
2 x 32 ounce cans of Coors Light (or whatever beer you like!)
1/2 diced onion
2 lemons squeezed into the pot, then toss the whole lemons in, too
1 clove of garlic
2 C water
salt to taste
melted lemon butter
Numb live crabs in freezer while preparing the soup. Boil the soup. Add crabs. Steam for approximately 15 minutes. They should turn bright red. Take the meat out (see link below). Dip in melted lemon butter.










Awesome, isn't it? Bill and I did this out in Jersey....Yum
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