nosoypato
01-24-2012, 01:55 PM
Lets be clear I mean native blue crabs, not flash frozen crab appendages in see through plastic coffins. This recipe was a favorite of the early inhabitants of our peninsula when they wanted to savor the flavor of the sea.
ingredients
1. half dozen live ones
2. 2 cloves of garlic
3. one medium onion
4. 2 tablespoons of butter
5. one tablespoon flour
6. small can of tomato sauce
7. half cup heavy cream
8. 2 cups of water
9. 4cups fish stock(boil 2lb of fishbones and heads in 2 quarts of water for 45min)
10. saffron(optional)
11. tabasco sauce(a few squirts optional)
12. salt and pepper(essential)
First boil or steam the crabs in seawater or salted water(do not add anything else) for 15-20min. Let cool the now red crustaceans till they can be manhandled. Then rip off the legs, set aside, dislodge the carapace from the lower units, set aside. Remove the quivering white flesh from the lower unit being careful to save all the juices with the meat. Add the bits of crab bones to the pile of legs. Shatter the carapace to bits(add to the pile of hard crab parts) with previous removal of congealed juicesAdd to meat pile). The only thing discarded are the deadman fingers(lungs), eyeballs and mouth parts. Now we're ready to rock.
Put the butter in a saucepan, saute the onion and garlic for a few minutes then add all the crab hard parts and cook fairly hard while occasionally steering for at least 20min. Add the tomato sauce and mix in till it bubbles a few min. Add the four diluted in a bit of water, mix in well and saute 5min. now add the water and fish stock and tabasco. Simmer for 20min then strain into a clean pot. Set on low heat, add the meat, cream salt and pepper. Serve after 10min.
It should taste as the essence of a blue crab scampering across the seagrass while chasing a fat yankee toe.
buen apetito
ingredients
1. half dozen live ones
2. 2 cloves of garlic
3. one medium onion
4. 2 tablespoons of butter
5. one tablespoon flour
6. small can of tomato sauce
7. half cup heavy cream
8. 2 cups of water
9. 4cups fish stock(boil 2lb of fishbones and heads in 2 quarts of water for 45min)
10. saffron(optional)
11. tabasco sauce(a few squirts optional)
12. salt and pepper(essential)
First boil or steam the crabs in seawater or salted water(do not add anything else) for 15-20min. Let cool the now red crustaceans till they can be manhandled. Then rip off the legs, set aside, dislodge the carapace from the lower units, set aside. Remove the quivering white flesh from the lower unit being careful to save all the juices with the meat. Add the bits of crab bones to the pile of legs. Shatter the carapace to bits(add to the pile of hard crab parts) with previous removal of congealed juicesAdd to meat pile). The only thing discarded are the deadman fingers(lungs), eyeballs and mouth parts. Now we're ready to rock.
Put the butter in a saucepan, saute the onion and garlic for a few minutes then add all the crab hard parts and cook fairly hard while occasionally steering for at least 20min. Add the tomato sauce and mix in till it bubbles a few min. Add the four diluted in a bit of water, mix in well and saute 5min. now add the water and fish stock and tabasco. Simmer for 20min then strain into a clean pot. Set on low heat, add the meat, cream salt and pepper. Serve after 10min.
It should taste as the essence of a blue crab scampering across the seagrass while chasing a fat yankee toe.
buen apetito