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Posted on 3/14/24 at 1:24 pm to TDTOM
I hope there is a Papa John’s near by, bc that’s what they are going to be eating at this “Crab Boil”
Posted on 3/14/24 at 1:52 pm to Shexter
My guess is they parboiled them bc they were dead and shrink wrapped to kill the smell.
Posted on 3/14/24 at 2:06 pm to Shexter
My dad likes to fry them in oil with BBQ seasoning.
He’s done this all my life.
He’s done this all my life.
Posted on 3/14/24 at 2:15 pm to TJack
(no message)
This post was edited on 3/14/24 at 2:21 pm
Posted on 3/14/24 at 2:20 pm to TJack
quote:
My guess is they parboiled them bc they were dead and shrink wrapped to kill the smell.
Agree
Posted on 3/14/24 at 2:25 pm to tewino
quote:
quote:
My guess is they parboiled them bc they were dead and shrink wrapped to kill the smell.
Agree
As someone pointed out, those things will start to change color almost as soon as they hit boiling water. How did they prevent that from seemingly happening at all here with any kind of "parboiling" whatsoever?
Posted on 3/14/24 at 2:36 pm to SpotCheckBilly
quote:
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.
When I lived in Maryland, my friend and I decided to see whose method was better. He preferred mine boiled with Zatarain's and I preferred his steamed with Old Bay (although I did spice up the Old Bay with a little cayenne). Both were great. Love a day sitting on the back deck picking crabs and drinking beer.
Posted on 3/14/24 at 2:41 pm to Shexter
quote:
Came neatly stacked in a box like this, so I'd assume they're dead
Please tell me you’re not originally from south Louisiana.
Posted on 3/14/24 at 2:42 pm to Y.A. Tittle
I’ve never heard of parboiling crabs. Sounds fishy.
Posted on 3/14/24 at 2:43 pm to Y.A. Tittle
quote:
As someone pointed out, those things will start to change color almost as soon as they hit boiling water. How did they prevent that from seemingly happening at all here with any kind of "parboiling" whatsoever?
it doesn't seem like the picture he posted is of the crabs that he bought.
but yeah they'll turn color.
OP, we need answers
Posted on 3/14/24 at 2:52 pm to Y.A. Tittle
quote:
As someone pointed out, those things will start to change color almost as soon as they hit boiling water. How did they prevent that from seemingly happening at all here with any kind of "parboiling" whatsoever?
I just can't understand no color change. Something is amiss here.
Posted on 3/14/24 at 3:01 pm to Mouth
quote:
it doesn't seem like the picture he posted is of the crabs that he bought.
but yeah they'll turn color.
OP, we need answers
That's not a pic of the crabs I got, just similar. They're red on the claws, etc.
I'm just gonna eat one as is. If you don't hear from me tomorrow, then I died of dysentery.......
This post was edited on 3/14/24 at 4:29 pm
Posted on 3/14/24 at 3:11 pm to Shexter
quote:
I'm just gonna eat one as is. If you don't hear from me tomorrow, then I died of dysentery.......
You should easily be able to tell how "cooked" it is or not as soon as you peel it.
Posted on 3/14/24 at 3:16 pm to BhamTigah
quote:
When I lived in Maryland, my friend and I decided to see whose method was better. He preferred mine boiled with Zatarain's and I preferred his steamed with Old Bay (although I did spice up the Old Bay with a little cayenne). Both were great. Love a day sitting on the back deck picking crabs and drinking beer.
Both ways produce good results, and you are right about picking crabs and drinking beer. There are worse things you can do.
Posted on 3/14/24 at 3:20 pm to SpotCheckBilly
I’m not going to talk bad about Old Bay. It’s really great esp for steamed shrimp and more. But for blue crabs I’d stick to Cajun seasonings.
Posted on 3/14/24 at 3:33 pm to Shexter
Pop the shells off and clean out the gills and other crap (leave the fat)
Whip up a bowl of softened butter and garlic and all your favorite seasonings.
Lay them bad boys over a bed of coals on your grill and slather on the butter.
Oh, and give the claws a good crack before they hit the grill so the butter gets in there also.
Whip up a bowl of softened butter and garlic and all your favorite seasonings.
Lay them bad boys over a bed of coals on your grill and slather on the butter.
Oh, and give the claws a good crack before they hit the grill so the butter gets in there also.
Posted on 3/14/24 at 3:37 pm to Havoc
quote:
I’m not going to talk bad about Old Bay.
I also like it for certain things and always have it on hand. I don't use it for boiling seafood, though.
Posted on 3/14/24 at 3:41 pm to Shexter
I boil mine like crawfish. Same set up and seasoning. Only difference is boil and soak times. Boil for 10 min soak 45 min. Make sure to cool the water before the soak. I use frozen gallon jugs as to not dilute the seasoned water. Works for me every time.
Posted on 3/14/24 at 3:57 pm to Shexter
If they are chilled or on ice they hibernate temporary. They usually come like that in box from distributer. That way the claws and legs don't fall off when drop in boiling water. In LA i never heard of Parboiled?
If they are dead they will get mushy or hollow.
I usually use less seasoning and water with crabs than Crawfish about half as much. I like the natural sweetness in fresh blue crab. Boils crabs for 10 mins. However soaking is easier than Crawfish IMO, 15 Mins for crabs vs 30 mins for crawfish.
If they are dead they will get mushy or hollow.
I usually use less seasoning and water with crabs than Crawfish about half as much. I like the natural sweetness in fresh blue crab. Boils crabs for 10 mins. However soaking is easier than Crawfish IMO, 15 Mins for crabs vs 30 mins for crawfish.
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