Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, September 14, 2011

Blue Crab Boil

This past weekend we took a last minute trip to the beach. As soon as we arrived to Oak Island,NC my mind could only think of a big pot of boiled crabs. Stopped by a seafood shop, and was given the number to a Crab Man. Crab Man Eric meets us at the seafood shop about 15 minutes later with about 5-6 dozen blue crabs, which he asked if i would take them all for forty dollars. It seemed like a bargain to me (last time i bought crabs i was in NYC at the whole foods market and paid the same for half a dozen crabs) so we took the whole crate. I picked up some shrimp, mussels, clams, potatoes, corn and onion to throw in the pot also, but ended up cooking the shrimp separately as we were all too hungry and in need of an appetizer.
Throw a couple of layers of construction paper on your table and get your crackers and hammers out, we are cracking crabs today!!!!
Ingredients:
Blue crabs, 8-12 per person, live ones please!
4 tablespoons old bay seasoning
1 onion, cut in half
corn on the cob, 1 per person sliced in 3 pieces each
new potatoes, 2 per person, halved
clams, 6 per person
mussels, 6 per person
2 tablespoons salt
2 sticks salted butter

In a small saucepan melt the butter. Skim off the fat that rises to top for clarified butter. Seat aside.
I use 2 large pots and fill both with water 3/4 full. Add 2 tablespoons of old bay and 1 tablespoon of salt to each pot. Add half potatoes, half onion and half corn to each pot. Bring to a boil and add crabs (being very careful handling them since they are alive and will try and pinch you, i use a strong pair of thongs to grab them but my husband uses his hands) about 8-10 at a time, depending on size of pot.



It cooks in less than 5 minutes. About 2 minutes after the color changes from blue to red they are ready. Remove crabs with slotted spoons or thongs and place on a large platter. Add next batch of crabs and cook the same way. Potatoes and corn should be ready then. Remove them and place on a separate platter. Add clams and mussels. Those are cooked when fully opened. Discard any that won't open. Add to seafood platter and start cracking. Serve with plenty of drawn butter(clarified).




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