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Keep it simple fresh crab don't need nothing !!!
Crack them in 1/2 when there still alive ,clean out the guts , throw in a big pot of boiling clean sea water for 7 min .
Crack open a cold beer , put on a bib , cracken open and enjoy .
Brought three keepers home, boiled in saltwater and threw in some paprika and pepper. Cracked the legs and claws and ate plain with a mug of Phillips Longboat Chocolate Porter. Paired with moose steak and a cold Asian noodle salad. Delicious!
Another great way to enjoy crab .
If you have any left after your meal , we clean up all the meat from legs and body < make sure you get all the small bone chips>
Put in bowl cover up and put in fridge overnight .
Come morning time fry up crab meat with a bit of melted butter , add 1/2 doz scrambled eggs cook up .
Just before done cover with some shredded sharp cheddar cheese ,wait till it melts.
Serve with some fresh sour dough toast , and good cup of fresh ground coffee.
Great way to start your day .
Should not boil nor steam split crabs for any longer than 8 minutes. Takes away some of the flavor.
Here's a post from many moons ago about a different method of cooking them. Turned out Most Excellent. C & P from the 2008 original:
"Anyone that knows me understands I am a sucker for a crab feed anytime. Likely amongst my very favorite seafoods, I thought I had learned just about every way there is to cook these yummies up. But, just a few days ago, Mr. Ernie Ross entertained us on the Royal Quest with a new recipe I hadn't even heard of! So, when we returned from the water yesterday, I was very pleased to see a few huge "keepers" in the traps inside Ukee harbor! Did the experiment last night, and Yup! It's a Winner!!
Here's the details:
Clean crab as per usual.
In a large skillet, add two tablespoons each of Sesame and Olive Oil, and warm to medium heat. Dump the crabs in on the oil, and use a barbee brush to ensure each piece is well coated. Toss in a fair amount of chopped up garlic clove, a squeeze or two of fresh lime, and about 1/2 a cup of good white wine. Cover, and bring the heat up to 3/4 throttle. Only let the crabs steam in this for about 4 - 5 minutes, then remove the crabs to a lidded casserole dish. Render the juice down on high heat, then toss about a cup of Thai Sweet Chili sauce in with it. Heat until quite thick, then toss the crabs back in for another 5 minutes, ensuring each piece gets well coated. Remove to casserole dish, and let sit for 5 minutes while you get everything else on the table. Remove lid and serve.
No Butter required! Somehow the flavors actually penetrate the shell quite nicely, leaving a very wonderful tasting meat inside! 'Tis a tad messy, so have lots of paper towels on hand! Goes well with a black bean / rice combo and whatever fresh greens you're into. Of course don't forget the balance of the chilled wine to quaff it down with.
One way that is really good is to mix the cooked meat with some cooked prawns or shrimp, some small diced celery, some bread crumbs, some chopped chives, and an egg (or two). A person could even add some chopped up cooked bacon...
Form them into patties about 3/4" to 1" thick and then do the wet/dry dunking and breading thingy. Then pan fry the cakes until browned nicely. Serve with some dilled mayo or some chipotle aioli and either some cold Sauvignon Blanc or a few cold amber ales....