Louisiana Blue Crab And Blood Orange Salad Recipes

ORANGE CRAB SALAD

Steps:

• In a bowl, combine the first six ingredients. Divide the salad greens among four salad plates. Sprinkle with the chow mein noodles. Top each with about 3/4 cup crab mixture. , In a small bowl, whisk together the dressing ingredients. Serve with crab salad.

LOUISIANA CRAB BOIL

Steps:

• Rinse your Crabs off and place them in a large ice chest with the plug unplugged, so the crabs don't drown from melted ice. Pour 1 bag of ice over the crabs. This step is necessary. Pouring ice over the Crabs and immersing them will cause them to be dormant, so they don't lose their claws. Let the crabs sit on the ice for at least 1 hour before cooking them.
• d="instruction-step-2″>2. Pour 7 gallons of water into the boiling pot, add the bag of seasoning, the bottle of liquid seasoning, and lemon juice in the pot. Stir seasonings, then place the sausage, potatoes (we boil the potatoes in the netted bag it comes in), mushrooms, onions, garlic, lemons in the strainer basket and place into the boiling pot until the water comes to a boil.
• d="instruction-step-3″>3. Once the water comes to a boil, lift the strainer basket out of the water then pour the crabs into the basket and place back into the water.
• d="instruction-step-4″>4. Add the Corn and Celery to the pot. Doesn't it look delicious? You can use any sausage you like. And omit anything you don't like.
• nstruction-step-5″>5. Let the crabs and the other ingredients in the boiling pot cook for 10 minutes once they come to a boil.
• nstruction-step-6″>6. Once the Blue Crabs and the other ingredients are finished cooking turn off the propane burner and pour the remaining bag of ice into the pot. Let the crabs sit in the pot for 20 minutes before removing them from the pot. * Please keep children and animals away from the pot when cooking and when removing hot food.
• nstruction-step-7″>7. Using thick gloves or oven mitts carefully remove the strainer basket from the pot and pour the contents of the basket onto a table covered with newspaper or pour everything onto a seafood cooling rack.
• nstruction-step-8″>8. Turn the crab's belly side up. This keeps the juice from leaking out which keeps the crabs from drying out. Feeds 4-6 people depending on how much they eat! Make sure to grab lots of paper towels and your favorite beverage before sitting down to eat your Crabs. Enjoy!

STUFFED CRABS (NEW ORLEANS)

Steps:

• Soak buns in milk and egg mixture.
• Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
• Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
• Cook over medium heat about 15 minutes, stirring constantly.
• Add green onions.
• Then add buns.
• Mix well.
• Stuff crab shells (artificial).
• Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.