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Started By
Message
2
Posted on 3/14/24 at 4:23 pm to Got Blaze
quote:
I highly recommend this ingredient along with the traditional liquid and powder seasonings.
That's a standard ingredient with my crawfish boils.
Posted on 3/14/24 at 7:04 pm to tewino
quote:
I’ve never heard of parboiling crabs. Sounds crabby
FIFY
Posted on 3/14/24 at 7:32 pm to SpotCheckBilly
... up north, Delmarva bay area, the blue crabs are smaller then the Gulf Coast blue crab because of the migration pattern. Up north they "steam" the crabs to cook them and while steaming they sprinkle Old Bay with an abundance on the crabs for spicy flavor,plus added after the steam as a dusting.
Old Bay is not normally used in a boil, as the flavor would not hold up the way a good Louisiana crab boil would. Just a matter of taste, and not being a yankee.
Posted on 3/14/24 at 7:41 pm to Got Blaze
quote:
I highly recommend this ingredient along with the traditional liquid and powder seasonings.
... THIS is the way to go, maybe one or two packs of Zatarains with quarter lemons (lots of lemon) some salt (not over powering) and an extra shot of cayenne.
Good luck
Posted on 3/14/24 at 7:44 pm to Shexter
I boil a couple dozen crabs about twice a month. There's a couple crab docks on my way home and I love boiled Crabs. For 2 dozen crabs I use my turkey boiling pot. Fill it up about 1/2 way with water. Use about 1/3 of those plastic gallon jugs of seafood boil and about 2 oz of liquid crab boil. Make sure your live crabs are really cold. I boil my vegetables first take them out then boil my crabs. Once my water comes to a boil I drop them on 1 at a time ( so the water temp doesn't drop to fast) when the water comes back to a boil let them boil till they float. Shut the fire off and then let them soak till the sink.
Posted on 3/14/24 at 8:23 pm to Gris Gris
quote:
When I have them and they are seasoned like crawfish, they are ruined in my mind.
Opens DV umbrella. IMO crawfish are often ruined (especially on the second boil) by overseasoning them. I think there are people in SELA who have never tasted crawfish meat since it becomes just a seasoning delivery system.
Posted on 3/14/24 at 11:08 pm to Shexter
quote:
ETA: the guy said these were par-boiled to get rid of some kind of bacteria.
Granted, I live in SC, not La, but I’ve never heard of “par boiled” crabs.
If you buy blue crabs around here, they’re live.
Sounds like he’s selling dead crabs that are par boiled and packaged to stop the decomposition process.
I’d be wary of eating these, food poisoning from bad seafood isn’t fun.
Posted on 3/15/24 at 7:43 am to Shexter
bbq
Posted on 3/15/24 at 10:30 am to SpotCheckBilly
quote:
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.
Crab cakes and football. That's what Maryland does!
Posted on 3/15/24 at 10:54 am to bayou2
quote:
Old Bay is not normally used in a boil, as the flavor would not hold up the way a good Louisiana crab boil would. Just a matter of taste, and not being a yankee.
What the hell does this even mean? How can a seasoning not “hold up?”
Posted on 3/15/24 at 10:59 am to Obtuse1
quote:
IMO crawfish are often ruined (especially on the second boil) by overseasoning them. I think there are people in SELA who have never tasted crawfish meat since it becomes just a seasoning delivery system.
Meh maybe so.
But in the flip side, almost every seafood market and restaurant I know of, doesn’t season them enough
Posted on 3/15/24 at 11:37 am to notiger1997
quote:
But in the flip side, almost every seafood market and restaurant I know of, doesn’t season them enough
That's because their consumers vary in how hot they want the crawfish. Those outfits that "dust" will offer mild, medium or hot and dust accordingly.
Posted on 3/15/24 at 11:45 am to Shexter
quote:
I'm just gonna eat one as is. If you don't hear from me tomorrow, then I died of dysentery.......
And so we wait.
Posted on 3/15/24 at 11:54 am to Obtuse1
quote:
Opens DV umbrella. IMO crawfish are often ruined (especially on the second boil) by overseasoning them. I think there are people in SELA who have never tasted crawfish meat since it becomes just a seasoning delivery system.
I don't think I've ever had crawfish that were so over seasoned that I couldn't taste the meat.
I actually think crabs can stand more spice because the meat is so much sweeter.
Posted on 3/15/24 at 1:06 pm to notiger1997
Well they have to cut cost to make profit. They have to keep thing simple and consistent.
Posted on 3/15/24 at 4:46 pm to tewino
That pic you posted of the crabs in the box looks like soft shell crabs which explains a lot.
Posted on 3/15/24 at 7:34 pm to TCO
quote:
What the hell does this even mean? How can a seasoning not “hold up?”
... OK, do an experiment ...
in one pot of boiling water measure an ample amount of Old Bay Seasoing, enough you to where you would get a good soak for your cooked crabs
On another burner have another pot of water boiling and to that pot add one Zatarains packet and lemon slices , with an extra shot of cayenne ...
Put a crab onto each pot and boil and then soak for 10 minutes
You will find that the Old Bay did soak into the crab but instead has a watered down flavor.
The Old Bay gets the flavor from dusting the crabs like they do with French fries and potatoes chips.
In the Zatarains pot you will taste a hearty spicy flavor throughout the crab meat --- with no dusting ...
This post was edited on 3/15/24 at 7:39 pm
Posted on 3/15/24 at 9:21 pm to bayou2
quote:
in one pot of boiling water measure an ample amount of Old Bay Seasoing, enough you to where you would get a good soak for your cooked crabs
On another burner have another pot of water boiling and to that pot add one Zatarains packet and lemon slices , with an extra shot of cayenne ...
So pot 2 gets lemons and cayenne but pot 1 doesn’t? Real fair experiment you are proposing there.
Old Bay is f*cking delicious, but no one is saying it’s the only thing you should put in the pot.
Posted on 3/15/24 at 9:26 pm to TCO
People treat Old Bay like they're a member of Nickleback. It's not that Old Bay is a bad person, but is part of a yankee culture we hate.
I for one have overcome that part of my life and now appreciate Old Bay.
I still hate Nickleback though.
I for one have overcome that part of my life and now appreciate Old Bay.
I still hate Nickleback though.
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