Texas Bbq Blue Crabs Recipes

STEAMED BLUE CRABS

Steps:

• Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
• Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
• Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
• Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.

BARBEQUED CRABS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• In a medium saucepan over medium heat, melt butter. Mix in garlic powder, seasoning salt and Worcestershire sauce.
• Remove legs from crab bodies. Pull apart shells and remove meat.
• Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill. Unwrap slightly, and coat with the butter mixture. Cook until pink and flaky, 15 to 20 minutes.

HOW TO COOK BLUE CRABS

Steps:

• Fill the bottom of a steamer pot with water, salt, and other seasonings. Fill your steamer pot with 4 cups (950 ml) of water so it's surface is below where the rack sits. Stir in ½ cup (54 g) of seafood seasoning, 1 tablespoon (17 g) of salt, and whatever other spices you want to include with your crab. You can find steamer pots online or in specialty kitchenware stores. Try mixing other liquids into the water, such as lemon juice, light beer, or vinegar, to add more flavor.
• Put the rack inside the pot and bring the liquid to a rolling boil. Set the steamer rack on the lip inside the pot. Put the steamer pot onto your stove over high heat. Reduce your stove to medium heat once the water starts boiling. If the water level is above the rack, drain some of the liquid. If your steamer pot has a basket instead of a rack, set the basket inside so it's above the water.
• Set a layer of whole crabs on the rack and season them. Grab the crabs with a pair of tongs to transfer them into your steamer pot. Create a single layer of crabs before sprinkling each with 1 tablespoon (7 g) of extra seasoning. If you need to make more crabs, continue layering them on top of one another and seasoning them. Once you have all of your crabs in the steamer, put the lid on so they can cook. You can use either fresh or frozen blue crabs. Make sure frozen crabs are completely thawed before you cook them. You do not need to kill them or clean them beforehand.
• Cook the crabs for about 20 minutes or until they're bright orange. Leave your steamer over medium heat for at least 20 minutes. Remove the lid and check the color of the crabs' shells. The shell should change from a dark blue to a bright red or orange. Another way to check if the crabs are finished cooking is if the bottom of their bellies start to pop out and away from their body.Tip: Having more crabs in your steamer pot can affect the cooking time. If they aren't finished after the first 20 minutes have passed, check on your crabs every 5 minutes after to see if they're ready.
• Remove the crabs from the pot and serve them hot. Grab your crabs with a pair of tongs and set them on a clean baking sheet. Let the crabs cool for 5 minutes so they're easier to handle. Break apart the shell so you can eat the meat inside. Wear a bib or tuck a napkin into your shirt so you don't spill crab on yourself. Cooked crab lasts in the fridge for 3-5 days or in the freezer for up to 3 months.

TEXAS BBQ BLUE CRABS

Steps:

• 1. Go catch you some blue crabs or buy them if you must. Clean blue crabs by peeling shell off, remove pinchers(keep these, you can boil them) and clean inside cavity of the body. Remove lungs. Keep whole.
• 2. Lay flat in pan season with TexJoy or Tony's very generously, then take bbq sauce and pour about tablespoon in the cavity of the body. Refrigerate for 1 hour or over night.
• 3. Put on low heat grill or charcoal grill. Cook slowly when the bbq sauce starts to bubble and the crabs start turning red, about 10 minutes, take pastry brush, dip in the cavity and spread all over the body of the crab and cook for another few minutes until the legs get crispy. Be careful they can burn easily. Then serve hot off the grill. If you need a lesson on how to eat them that is a whole different chapter.
• 4. Crab claws: scrub clean, put in cold water add seasoning (crab boil), chunks of celery, lemon, onions and bell pepper to water. Boil 5 minutes, drain and chill. Crack claws and enjoy.