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Started By
Message
How Do I Need to Cook Two Dozen Crabs?
Posted on 3/14/24 at 10:19 am
Posted on 3/14/24 at 10:19 am
What's the best way to boil two dozen crabs?
I've done plenty of crawfish boils and have that setup, but I've never boiled whole crabs.
I'll be boiling them with a regular crawfish pot setup.
Same seasoning as crawfish?
Boil and soak times?
ETA: the guy said these were par-boiled to get rid of some kind of bacteria.
I've done plenty of crawfish boils and have that setup, but I've never boiled whole crabs.
I'll be boiling them with a regular crawfish pot setup.
Same seasoning as crawfish?
Boil and soak times?
ETA: the guy said these were par-boiled to get rid of some kind of bacteria.
This post was edited on 3/14/24 at 12:39 pm
16
Posted on 3/14/24 at 10:48 am to Shexter
I would say buy a can of Old Bay and follow the directions on the can, but that would only get me down votes with this crowd.
Posted on 3/14/24 at 10:55 am to Shexter
For crabs, I think adding more salt than what you do for crawfish is key. Prepare to soak crabs for much longer too. I always go a minimum of 45 mins with crabs but also remember to drop the temp down or else the meat will become mushy if soaked that long at high heat.
Posted on 3/14/24 at 10:56 am to Shexter
quote:
Same seasoning as crawfish?
I'm not a boiling expert, but I prefer crabs not to be over seasoned because I love the taste of the crabmeat. When I have them and they are seasoned like crawfish, they are ruined in my mind. You will need to season to your personal preference.
Posted on 3/14/24 at 11:08 am to Shexter
Boil time needs to be much longer to kill off bacteria. 10 minutes.
quote:
While all seafood has the potential of being associated with foodborne illness, Louisiana blue crabs (Callinectes sapidus) are exposed to Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes and Salmonella species in the estuarine habitat.
This post was edited on 3/14/24 at 11:18 am
Posted on 3/14/24 at 11:12 am to SpotCheckBilly
quote:
I would say buy a can of Old Bay and follow the directions on the can, but that would only get me down votes with this crowd.
Yeah, that shite's terrible.
Posted on 3/14/24 at 11:40 am to SpotCheckBilly
quote:
but that would only get me down votes with this crowd.
Deservedly so.
Posted on 3/14/24 at 11:41 am to Shexter
quote:
ETA: the guy said these were par-boiled to get rid of some kind of bacteria.
For clarity, what kind of crabs are you talking about? I've only ever done blue points when live. Are you talking about king crabs?
Posted on 3/14/24 at 11:45 am to Shexter
quote:
ETA: the guy said these were par-boiled to get rid of some kind of bacteria.
Where are you getting these? I've never seen anywhere in S. Louisiana that doesn't sell live crabs.
Posted on 3/14/24 at 12:09 pm to SpotCheckBilly
There's a reason he didn't ask this question on a yankee forum
Posted on 3/14/24 at 12:29 pm to Y.A. Tittle
quote:
Where are you getting these? I've never seen anywhere in S. Louisiana that doesn't sell live crabs.
I haven't either. I don't even think gumbo crabs are parboiled. They are raw, cleaned and frozen, I believe.
Posted on 3/14/24 at 12:38 pm to ThatBaw
quote:
There's a reason he didn't ask this question on a yankee forum
Maryland was a border state and one that would have joined the Confederacy had Lincoln not sent troops to Annapolis to prevent them from seceding.
My Maryland inlaws have been around a crab or two. I've been around both approaches, and it's all good, but I favor steaming over boiling and Old Bay over Zatarains.
Steaming a bushel of crabs was a common summer event for many years, though now it's mainly just crab cakes.
(y'all must be in a good mood today. I expected more abuse, maybe it's because your Tigers are up. Geaux Tigers.
Posted on 3/14/24 at 12:41 pm to Y.A. Tittle
quote:
Where are you getting these? I've never seen anywhere in S. Louisiana that doesn't sell live crabs.
Theriot area. Maybe I heard the guy wrong.
Posted on 3/14/24 at 12:44 pm to Shexter
quote:
Theriot area. Maybe I heard the guy wrong.
Are they live or dead?
Posted on 3/14/24 at 12:44 pm to Shexter
quote:
the guy said these were par-boiled to get rid of some kind of bacteria.
Go get some live crabs. Cook 5 minutes longer than crawfish and disco a little longer. It’s not that different from crawfish.
Posted on 3/14/24 at 12:58 pm to Gris Gris
quote:
Are they live or dead?
Now I'm wondering, lol. They're in a cardboard box with shrink wrap. The guy is a seafood distributor down there. He said they'd keep fine in the fridge for a few days. Came neatly stacked in a box, so I'd assume they're dead.
This post was edited on 3/14/24 at 4:41 pm
Posted on 3/14/24 at 12:58 pm to Shexter
quote:
Now I'm wondering, lol. They're in a cardboard box with shrink wrap. The guy is a seafood distributor down there. He said they'd keep fine in the fridge for a few days.
Just what the hell are you buying, baw?
Posted on 3/14/24 at 1:04 pm to TDTOM
quote:
Just what the hell are you buying, baw?
Yeah, that shite’s suspect as hell.
They look like otherwise nice crabs, but this is a new “method” for me.
Posted on 3/14/24 at 1:09 pm to Y.A. Tittle
Looks like redfish bait to me.
Posted on 3/14/24 at 1:17 pm to TDTOM
quote:
Looks like redfish bait to me.
Yeah, I was always told that if they are alive, they are good to eat. If they are dead, they are bait.
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