CLASSIC MARYLAND CRAB FEAST
Nothing says summer like a traditional Maryland-style crab feast (AKA crab boil). Dust fresh blue crabs with zesty homemade seasoning, steam them to perfection and invite plenty of friends over to enjoy the bounty.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Rinse the crabs with cool water and transfer to a large cooler. Top with ice and let sit until the crabs are still, about 1 hour.
- Meanwhile, to make the seafood seasoning, grind the bay leaves in a spice grinder until finely ground. Transfer to a bowl and stir in the paprika, celery salt and cayenne.
- Pour the beer into a 36-quart stockpot with a basket insert and add the vinegar, 2 tablespoons of the seafood seasoning and 6 cups water. Stir to combine. Add the steamer basket (the liquid should be below the basket), cover and bring to a boil over high heat.
- Put 12 crabs in a single layer, shell-side up, on the steamer rack. Sprinkle liberally with about 1/4 cup seafood seasoning. Repeat the process, layering and sprinkling, with the remaining crabs and seasoning. Cover and steam until the crabs are bright orange all over (there should be no traces of blue or green), 20 to 25 minutes.
- Transfer the crabs to a large platter or rimmed baking sheet--or spread them out directly on a table covered with butcher paper -- and serve with crab mallets for cracking the shells.
BLUE CRABS WITH SPICY BUTTER
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
- Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
- Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.
STEAMED MARYLAND BLUE CRABS FOR 14
Steps:
- Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.
- Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions. First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the "lump" meat from the body is prized most. Next, turn the crab on its back. You will see an elongated part of the shell that looks like a "T." Some call it the key, even though it doesn't look very much like one. The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half. When you do this, you will most likely now see a good amount of white, fleshy "lump" crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy.
More about "whole blue crabs new orleans style recipes"
HENRY’S BARBECUED CRABS - LOUISIANA COOKIN
Web Jun 26, 2014 Instructions Preheat grill to medium-low (300°). Scald crabs with hot water to stun. Remove the back (top shell) from each crab, and …
From louisianacookin.com
Estimated Reading Time 1 min
From louisianacookin.com
Estimated Reading Time 1 min
LOUISIANA CRAB BOIL RECIPE - THIS OLE MOM
Web Jul 13, 2015 Onions Lemons Whole Garlic Small Red Potatoes (Try to buy potatoes in the netted bag. You can throw the entire bag in the boil.) …
From thisolemom.com
5/5 (4)Servings 6Cuisine CajunCategory Dinner
From thisolemom.com
5/5 (4)Servings 6Cuisine CajunCategory Dinner
NEW ORLEANS CRAB BOIL RECIPE | SPARKRECIPES
Web 1 pound andouille sausage, cut into 3-inch long pieces 6 whole blue crabs 1 stick unsalted butter Directions Bring a large pot of lightly salted water to a boil. Add bouquet garni, crab boil, lemons, halved garlic, corn, and …
From recipes.sparkpeople.com
From recipes.sparkpeople.com
LOUISIANA BLUE CRAB STUFFED FLOUNDER RECIPE
Web Jun 27, 2014 Add crabmeat and French bread, and stir until thickened. If stuffing is still too wet, add bread crumbs to desired thickness. Texture should be slightly moist and firm. Set aside, and let cool. Heat oven to …
From louisianacookin.com
From louisianacookin.com
LOUISIANA BLUE CRAB BISQUE | LOUISIANA KITCHEN
Web Method: Heat olive oil in a large stock pot over medium heat. Crush gumbo crabs into small pieces with a rolling pin or a mixer with a paddle attachment. Add crabs to pot and sauté for 15 minutes, stirring …
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
THE BLUE CRAB - VISIT NEW ORLEANS
Web This seafood and oyster bar is perfect for a view of the lakefront to watch the sunset. Choose from a menu full of food fresh from the water. ... The Blue Crab. 7900 …
From neworleans.com
From neworleans.com
WHAT’S NEW IN NEW ORLEANS: SUMMER 2023 EDITION – GARDEN
Web 1 day ago One of the city’s oldest—and most opulent—hotels is debuting new interiors this summer after a two-year, multimillion-dollar renovation. The Iberville Tower section of the …
From gardenandgun.com
From gardenandgun.com
BLUE CRAB NEW ORLEANS RECIPES ALL YOU NEED IS FOOD
Web Sep 16, 2019 · This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice. …
From stevehacks.com
From stevehacks.com
BLUE CRAB BEIGNETS – GARDEN & GUN
Web Mar 30, 2017 Heat oil over medium-high heat until temperature registers 375°. Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 tsp. salt in a large bowl. Gradually whisk …
From gardenandgun.com
From gardenandgun.com
WHOLE BLUE CRABS NEW ORLEANS-STYLE | PUNCHFORK
Web 1/2 cup crab boil. 6 whole blue crabs. 1 pound andouille sausage, cut into 3-inch long pieces. 1 bouquet garni (parsley, thyme, and bay leaf tied together) 3 lemons, cut in 1/2. …
From punchfork.com
From punchfork.com
WHOLE BLUE CRABS NEW ORLEANS-STYLE | RECIPE - PINTEREST
Web Apr 2, 2020 - Get Whole Blue Crabs New Orleans-style Recipe from Food Network. ... Apr 2, 2020 - Get Whole Blue Crabs New Orleans-style Recipe from Food Network. …
From pinterest.com
From pinterest.com
AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY PERSPECTIVE
Web Oct 17, 2022 5 stars Main Dish How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun …
From aspicyperspective.com
From aspicyperspective.com
WHOLE BLUE CRABS NEW ORLEANS-STYLE – RECIPES NETWORK
Web Jun 15, 2019 Bring a large pot of lightly salted water to a boil. Add bouquet garni, crab boil, lemons, halved garlic, corn, and sausage. Add blue crabs and cover. Cook for 10 …
From recipenet.org
From recipenet.org
LOUISIANA CRAB AND SHRIMP GUMBO | LOUISIANA SEAFOOD
Web 2 quarts cold water. 1 pound crab claw meat. 6 blue crabs, split in half. 1 pound peeled shrimp. Cooked rice. Directions. Dark Roux: In a cast iron skillet over medium high heat, …
From louisianaseafood.com
From louisianaseafood.com
BLUE CRAB AND SUMMER VEGETABLE SOUP - KITCHEN AND CULTURE
Web Heat broth to a simmer. In the pot with the broth, add the greens and let simmer about 5 minutes. Meanwhile in a medium sauté pan, heat 1 tablespoon of vegetable oil and sauté …
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
WHOLE BLUE CRABS NEW ORLEANS-STYLE RECIPE | FOOD NETWORK
Web Get Whole Blue Crabs New Orleans-style Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
HOW TO BOIL AND EAT LOUISIANA BLUE CRABS | CAJUN COOKING TV
Web Oct 15, 2008 Several whole garlic pods, cut in half 3-4 Bay leaves ... a recipe for stuffed bellpeppers (never found one though). I am from Metairie, La.. I will stop by soon to …
From cajuncookingtv.com
From cajuncookingtv.com
LEAH CHASE’S OKRA AND CRAB GUMBO | LOUISIANA KITCHEN & CULTURE
Web Method: For this recipe, a heavy pot is needed. Heat the pot. Add oil and okra. Heat must not be high, as the okra must cook slowly. Stir the okra often, cooking for 20 minutes. …
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
You'll also love