Big Bend Florida
Author Tom Keels
Clean and segment crabs. Count on 6 medium size crabs
In a large pot start a 1 to 1 oil/butter and flour
rioux. Cook until the color of your shoe tops (really that is how I
learned it). It is actually a rich brown gravy color. The darker the
rioux, the richer the flavor, but you are playing chicken with it, so
Cut and dice 2 large onions and 12 cloves of garlic.
As soon as the rioux is the right color add the onions
and garlic and stir constantly for about 3 minutes to sweat them.
Add in the crab bodies and claws. Stir and coat crabs
with the mixture.
Add hot water to the pot and leave about an inch below
covering the crabs. The water from the crabs will provide more water
than you think.
Bring back to a boil and add salt, black pepper(the
more the better), and cajun seasoning to taste.
Reduce heat to a simmer, and stir occasionally. Cook
for about 2-3 hours. Serve the stew over white rice with garlic bread
Crab, or anything
Author Capt. Ken
You need a huge steamer to start with. A canner with a
basket or grate to support your food several inches above the boiling
water works great.
Add a couple of inches of water to your pot along with
a bag of Zatrains Crab Boil. And get the pot boiling. Place your corn
and potatoes in the basket first and allow to steam for about 20
minutes. Add seafood in this order: Oysters,(3 minutes) then add
Crabs, Scallops, and Shrimp. Steam for an additional 10 minutes with
lid on.(of course)
If you add a huge amount of seafood, you will have to
adjust the time upward. For gutbusting servings for 4 the times
mentioned above work fine.
Wash the seafood before putting it in the pot. Oysters
especially should be sprayed with the garden hose and a pressure
Serve with some of Sharon's Cole Slaw and my Hushpuppys.
One thing additional: If you like steamed cabbage,
steam it in the same manner with the Zatarines Crab Boil in the water.
She Crab Soup
Author Capt Ken
This is a personal favorite of mine. Unfortunately,
She-Crab Soup is mighty rich as you shall soon see. As a "once in a
while" delicacy, it is mighty fine.
Here is how to get started. Catch enough crabs to yield
a pound of crab meat. In case you don't know much of crabs, that will
be between a dozen and a dozen and a half crabs.
Here is how I clean 'em. Actually, I do it two ways.
When I can, I clean them live then steam them. It just seems more
hygenic to clean them live. Helluva lot faster too.
First, slow the crabs down by dumping them into an ice
chest that has about as much water as ice. You need enough room to
completely cover all of your crabs at once. It takes ten minutes MOL
to get them to the point that they are completely safe to handle.
Next, break off the claws then, grab one point of the
shell with one hand and the legs on that side of the crab with the
other then all you have to do is pull and the shell comes off the
crab. It doesn't take much pull at all. Remove the apron (little flap
underneath) and discard. Pull away the gills and entrails then rinse.
Clean them outside and use a hose to wash the innards away. (low
Next, steam the crab bodies and claws for 5-7 minutes.
Break the body in half and remove meat from the pockets in the shell.
Next, crack the claws and remove the meat.
Alternatively, you can dump the live crabs into boiling
water with a packet of "Zatarines Crab Boil" and boil them for 20
minutes then clean as above. Of course, you will have to cool the
crabs for about 20 minutes before you can pick the meat out.
Now, you should get lucky and find roe in a few of the
crabs. You can't miss it. The roe will be red-orange. Add the roe in
when you add the crab meat to the soup. The crab roe gives She-Crab
Soup its pale orange color.
This recipe makes approximately 6 cups. Cooking time is
1Qt. whipping cream
1/8tsp black pepper
2 fish bullion cubes ( I use fish stock that I make but Knoor Fish
Buillon is fine)
2 cups water (if you use the buillion cubes)
1/4 cup unsalted butter (don't use margarine)
1/3 cup flour
2 TSP lemon juice--(bottled is fine)
1/4tsp ground nutmeg
1pound fresh crab meat (it is already cooked if you use it like
Garnish W/chopped parsley
1/3 cup GOOD SHERRY not the cooking kind.
Combine 1st 3 ingredients in a heavy sauce pan; bring to boil
over med heat (it will stick and burn if you aren't carful) Reduce
heat and simmer for 1 hour then set aside.
Stir fish buillion and 2 cups of boiling water
until completely dissolved.
Melt butter in large heavy sauce pan over low
heat. Add flour, stirring constantlyuntil smooth. Gradually add fish
broth. Cook over medium heat until thickened.
Stir in cream mixture until thoroughly heated.
Add lemon juice, nutmeg, and crab meat.
Ladle into individual serving bowls, garnish with
parsley and add a spoonful of good Sherry to each bowl.
This is the good stuff.
I got this off Emerl's site. I've made it several times
and it's very good!
1 pound lump crabmeat, picked over for shells and
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows
Preheat the oven to 350 degrees F. Combine the crabmeat, garlic,
jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and
mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the
mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese
evenly on the top of the crabmeat mixture. Bake until golden brown and
bubbly, about 25 minutes. Remove from the oven and let sit for about 5
minutes before serving with the croutons.
1 loaf French bread (about 8 inches in diameter and 15 inches long),
ends trimmed and cut crosswise into 1/4-inch thick slices
5 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Line a baking sheet with
parchment paper. Arrange the bread slices on the baking sheet and
brush them with half of the olive oil, then sprinkle them with 1/8
teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the
slices over, and brush them with the remaining oil, and sprinkle with
the remaining salt and pepper. Bake for about 6 minutes, then turn the
baking sheet around in the oven to ensure even browning. Bake until
the croutons are lightly browned, about 6 more minutes. Remove from
the oven and let cool completely before serving.
Yield: about 32 croutons