![]() I have a particular fondness for blue crabs and noticed several years ago that only female blue crabs, no males, were appearing at the oriental markets in not only my area but other metropolitan areas I would travel as a salesman. I was catching and eating blue crabs in Maryland and Florida (as a Navy brat then) since back in the mid-fifties. Most of it will stick to the shells and won't actually make it to the crab meat, so the more the better.Jane K is right about the female crabs. Don't be shy with the Old Bay Seasoning.We prefer to cook them whole because they taste better that way. This makes them a little easier and less messy to pick, but it takes away some of their flavor and adds more work for the cook. Some people like to remove the backs from the crabs and lean out the lungs and guts prior to steaming.The amount will depend on the size of your crabs and the size of your pot, but keep each batch to 4 layers or less. ![]()
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