Texas Style Spicy Crabs Recipes

TEXAS STYLE SPICY CRABS

Steps:

• 1. The fist two steps are for fresh caught crabs ONLY! If blue crabs are caught fresh, put in an ice Chest covered with ice to put them asleep. If any of the crabs you catch have orange sponge like material on the bottom side, release immediately. those are eggs.When you get to where you are going to clean them, empty ice and fill ice chest half way with water and half a container of table salt. Allow crabs to sit in salt water for approximately 10 minutes. Drain water from ice chest. Rinse crabs with fresh water from water hose for approximately 5 minutes and drain again.
• 2. To clean crabs, wear heavy rubber gloves. They can be found at most large home improvement stores. Crabs will still be alive. You can put them back to sleep by completely covering them with ice and allowing them to sit for 15 - 20 minutes. Take a large tablespoon in one hand and hold the crab bottom side up. Using the edge of the spoon, pop the top of the crab shell off (save the tops for deviled or stuffed crab recipes if desired). Using the spoon, scrap out the long, gray spongy material (also known as dead man's meat, it is actually the crab's lungs). After cleaning the crabs, break each cluster in half. You will them have right legs on one side and left legs on the other.
• 3. This section is for all types of crabs. In a large mixing bowl, cover the leg clusters with the olive oil. Using your hands, make sure all leg clusters are covered with olive oil. Sprinkle canon seasoning on legs and rub all over until. Evenly distributed.
• 4. Poor all leg clusters in a large stock pot that has a tight fitting lid. Including oil. Cook over medium heat until crab shells are bright red and meat is no longer translucent. *Crab legs like Alaskan King Crab & Snow Crab are already cooked and are just being reheated. Spread newspaper out on table with pecan crackers and pecan picks. Melted butter & a bit of hot sauce make it all good. ENJOY!!! :o)

TRAY'S SPICY TEXAS CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
• Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.
• Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.

BLUE CRABS WITH SPICY BUTTER

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.

JORDAN BABINEAUX'S GUMBO TEXAS STYLE

Steps:

• To make roux, heat the oil in heavy skillet until very hot. Add the flour a little at a time, stirring constantly, until it forms a paste. Lower heat and continue to stir until dark brown, do not burn
• Turn off heat and continue to stir until mixture stops bubbling.
• Fill large pot half full with water. Season the chicken with the garlic powder, black pepper, red pepper and salt. Add the chicken, basil, rosemary, green pepper, celery, onion, sausage, crab legs and roux to the pot. Bring to full boil, stirring constantly to keep roux from sticking to bottom.
• Reduce heat and simmer until the chicken is tender, about 2 1/2 hours. Add the shrimp, simmer about 30 minutes longer. Add the oysters and cook 5 minutes more. Serve with rice or crackers.

TEXAS SLAW

Steps:

• In a large bowl, toss together the coleslaw mix, corn, Cheddar cheese, jalapeno and cilantro. In a separate bowl, stir together the Ranch-style dressing, cumin, coriander, garlic powder and lime juice. Pour over the coleslaw mixture, and toss to coat. Serve right away, or refrigerate until serving.

TEXAS TRASH RECIPE

Steps:

• Preheat the oven to 250 degrees Fahrenheit.
• Stir melted butter, celery salt, garlic salt, salt, Worcestershire sauce, cayenne pepper, and Tabasco sauce until well-combined.
• Place the Cheerios, Chex mixes, pretzels, and nuts in a baking pan in a single layer. Pour the butter mixture over the dry ingredients. Stir until all pieces are coated.
• Bake for 1 hour, stirring every 15 minutes. Let it cool completely and serve. Store in an airtight container.