Need some new Blue crab recipes

Old 09-21-2020, 04:41 PM
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So this is a weird one but it's delicious. From my grandmother from Oriental, NC, I learned it from my dad.

Clean live hard crabs so you have the 2 separated halves of the body, no legs, "mustard" or anything, just the bodies. Of course save the the claws to boil and eat for an appetizer.

Dredge crab bodies in flour or seafood breader, fry in a big deep skillet or dutch oven with about 1 inch of oil at 350 or so, maybe 5 min a side. They'll have some brown areas where flour has adhered but won't be fully coated, still will look fairly bare. Set them aside to drain. Reserve 1/4 cup or so of the grease and make a traditional gravy with additional flour and water. (if you don't know how to make a roux by browning the flour in the grease and adding water to make a gravy, then.... well....learn that) but anyway, you just make a big ol' batch of relatively thin gravy with the drippings, flour and water, season with white pepper and salt if needed, enough to cover your crab bodies then throw the crab bodies back in the gravy and simmer on low low for another 30-45 minutes. Crab bodies will impart their crabby sweetness to the gravy.

Grab about 1 roll of paper towels per person. Hold the leg sockets away from you, and the middle part in your mouth, squeeze down on the body and about half of the meat and juice will go in your mouth and be the best thing you've ever had, then lick your fingers and start to pick out the meat by hand, discard and get another. You'll leave the small bits behind, because you'll be jonesing for another "first" bite...not the most efficient way to eat them and hands down the messiest way to eat a crab but, you have to trust me that the taste is amazing.

Just for visual reference I did find a similar recipe online. The cooking technique isn't exactly the same but would likely result in a very similar result except we never used old bay.

Last edited by bluejack; 09-21-2020 at 04:57 PM.
Old 09-22-2020, 06:02 AM
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Originally Posted by Halfmoon View Post
Steam crabs, who boils crabs???

Cream of Crab Soup 1 lb. crab meat (or more) 6 Tbsp. butter 2 small potatoes, peeled and diced 1 small onion, peeled and diced 2 tsp Old Bay (or more) If you buy crab meat you need more! I steam my own crabs with lots of Old Bay flavor in the meat 1 Tbsp dry mustard (or more) 4 Tbsp flour 1 tsp salt 1/4 tsp black pepper 4 cups half and half 2 cups milk 2 Tbsp sherry (or more) 2 tsp parsley flakes In heavy 3 quart saucepan melt butter. Add potato, onion, Old Bay and mustard. Cook over low heat until tender - stir constantly. Remove from heat. Add flour salt, pepper - blend well. Gradually add half and half and milk. Cook on low heat until thick - stirring occasionally. Add crab - cook for15 - 20 minutes. Stir in sherry and parsley just before serving.


Old 09-22-2020, 07:28 AM
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Originally Posted by bluejack View Post
So this is a weird one but it's delicious.
This one sounds like a decadent gorging
Old 09-25-2020, 10:37 AM
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Use to make this one alot when I ran my own crab pots.....Ingredients

1 small yellow onion, peeled

1 lb. jumbo lump crabmeat, well picked over

1⁄2 cup vegetable oil

6 tbsp. cider vinegar

Salt and freshly ground black pepper


Finely chop onion. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.

Pour oil, vinegar, and 1⁄2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.

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