I got a ton of blue crabs in grand isle. I wanna cook the claws like they do in the restaurant

Having a hard time preparing the claw while keeping the meat in one piece and attached to the small part of the claw (the handle)

Any tips?

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Posted by Jambo

Baton Rouge

Member since Aug 2009

2236 posts

Posted on 7/12/23 at 10:13 pm to kjntgr

Butter, garlic, italian dressing, la fish fry cajun seasoning, tony's, lemon juice

Sautee gently until hot. Gently......

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Posted by kjntgr

Baton Rouge

Member since Jan 2004

8485 posts

Posted on 7/12/23 at 10:34 pm to Jambo

I’m having a hard time cracking/prepping the claw

Keeping the meat all together attached to the small part of the claw..
Does that make sense?

The little handle

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Posted by Y.A. Tittle

Member since Sep 2003

101387 posts

Posted on 7/12/23 at 10:51 pm to kjntgr

Did you parboil the crabs I hope?

How are you trying to crack the claws? Try wacking around the base right above the claw part with an old butter knife to make like a clean line on each side and they should pop out easily.

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Posted by kjntgr

Baton Rouge

Member since Jan 2004

8485 posts

Posted on 7/12/23 at 11:19 pm to Y.A. Tittle

What is parboil

I just regular boiled them?

Did I mess up?

This post was edited on 7/12/23 at 11:22 pm

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Posted by TigernMS12

Member since Jan 2013

5530 posts

Posted on 7/13/23 at 1:05 am to kjntgr

Parboil is boiling but not cooking through. Like flash boiling. Think what you do to tomatoes to get the skins to release easier.

“Parboil” is actually just “partially boiled” shoved together to make one word.

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Posted by Y.A. Tittle

Member since Sep 2003

101387 posts

Posted on 7/13/23 at 6:25 am to kjntgr

Regular boil is fine. I just wanted to be sure you weren’t trying to crack them raw.

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