tecnovilla.blogg.se - Fried blue crab

Then toss in wine, red chili pepper, scallions and cook for 30 seconds. Add the satay sauce and wait till crabs are cooked through (another minute or two). Marylands Finest Blue Crabs Delivered to your door direct from Baltimore Order Live Crabs or Steamed Crabs Sold by the Dozen, 1/2 Bushel and Bushel. Leave on a low simmer with lid on until meat is slightly opaque (about 5 min).ģ. And fry until fragrant (about 15-30 seconds).Ģ Add the salt, sugar, soy sauce, fish sauce, fresh black pepper, and crab and stir-fry until all is evenly coated. In a wok, heat the oil over high heat and add garlic, ginger and shallots. For extra crab flavor add the brains under the shell into the sauce.Ģ. Prepare sauce ingredients in a bowl and mix together and set aside.

Clean again under running water, drain, and chop in half.Ģ.

Clean crabs then remove the upper shell of the crab. Rinse off with warm water to remove any impurities from crabs.ġ shallot (minced, or white onion, 1/2 cup)ģ tbs satay sauce (I made this homemade, for recipe, go -here-)ġ cup green scallions (1-2-inch diagonal cuts, about 3 stalks)ġ cup fresh cilantro leaves (loosely cut)ġ red chili (cut into thin diagonals for garnishing)ġ. Wait till a rolling boil and let boil for 5 minutes (lid on) until the crabs are all bright orange in color. NEVER store them in the fridge because they will DIE and dead crabs means mushy gross off tasting meat.įor both options you will need to wash crabs in cold water and scrub clean with a brush.Ĭlean crabs. When buying fresh crabs, store in an cooler box with cold packs with a damp cloth over the cooler. The second way was a stir fried crab with a Vietnamese satay sauce (lemongrass, ginger, garlic, shallots) then tossed with fragrant aromatic herbs like cilantro, scallions and red chili. The first batch (pictured in top right corner) were simple boiled blue crabs served with a lime/salt/black pepper dipping sauce! The sauce is so good and was our favorite dipping sauce as kids since it was a lil sour/citrusy/and salty! Paired with a little black pepper it had just the right amount of spice. Growing up, this was always a treat for us growing up as kids in Kansas so having this as a family now with both parents and my lil sis just brought us all back to our old childhood days… 😍 So blue crabs is what he got! We drove all the way to in New Jersey to pick up some fresh crabs and made them two ways.

Then when you’re ready to eat, lift the halves from the marinade, roll them thoroughly in the unseasoned flour, dip them in the eggwash, dredge them once more in the seasoned flour, and deep fry those rascals at about 375✯ until they’re crusted over and golden brown.Father’s Day 2021- So we asked my dad what he wanted to cook today and he said he wanted blue crabs. Then when youre ready to eat, lift the halves from the marinade, roll them thoroughly in the unseasoned flour, dip them in the eggwash, dredge them once more.

Keep in mind that the longer they soak the better seasoned they will be.

Marination is what makes this recipe so good, so cover the bowl, put it in the refrigerator, and let the crab halves soak for at least 3 hours (overnight is better).

Now this is the time when you drop the crab halves into the marinade. When they’re almost dry, cut them right down the middle so that you have 24 right and left halves. Take pains to clean them well.Then thoroughly wash them under cold running water and set them aside to drain. Here’s how it’s done:Remove the top shell, scrape away the gills, cut off the mouth, snap off the claws and the legs, and scoop out the fat. While the marinade is curing, go ahead and make your egg wash by combining the 3 eggs and the 3/4 cup of evaporated milk keep refrigerated until ready to use. Then set this aside for a while so the flavors can combine.

Now, while the crabs are scalding, mix up a spicy marinade by blending together the milk, lemon juice, paprika, mustard, soy sauce, garlic, pepper, hot sauce, and salt in a large bowl.

You don’t want to leave them in the hot water too long-just until they start to turn light pink, since all you want to do is keep them from biting you as you process them! Then, just when you’re ready to begin cooking, scald them in boiling water.

The first thing you want to do is wash the crabs in clean running water.