thump easy
Well-Known Member
that right thier iron cheff looks realy good!!!!
What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
thump easy
Well-Known Member
no i do to.. their good!!!!
clint308
Well-Known Member
Does anyone have a good recipe for a crab boil ?
I got 4 fresh blue swimmer crabs 2day , and want to try something differant
I normally do chilli crab and such , But saw some good crab on tv in a boil .
I just want some good spices and stuff to use .
Or some favorite crab dishes you guys cook !
I got 4 fresh blue swimmer crabs 2day , and want to try something differant
I normally do chilli crab and such , But saw some good crab on tv in a boil .
I just want some good spices and stuff to use .
Or some favorite crab dishes you guys cook !
Nutes and Nugs
Well-Known Member
I love Maryland blue crabs.
4 is enough for 1 person.
Basically you just need to do this.
Putting together your own crab feed at home is easy: Boil a mix of water and vinegar or beer, season the crabs with plenty of Old Bay, and steam them until bright red.
A good link.
http://www.southbaltimore.com/steamedcrabs/recipe-steamed-maryland-blue-crabs.html
Nutes and Nugs
Well-Known Member
Secondly to know how to eat one.
Most everything is edible cept the shell and lungs.
You see them when you take the top shell off the crab.
They look triangular on both sides and look and feel spongy.
Youtube has videos but they rip the legs off too soon.
Leave the legs on and you can pull some nice chunks of meat without digging for it.
This is my favorite way to eat them:
1.) Locate the tab for the flap... which aseverybody
likes to say, resembles the Washington Monument, longand
skinny for the male, and fat and broad for thefemale.
Insert your knife, and pull and rip this part off anddiscard
it.
2.) Insert your thumb between the top half and thebottom
half of the shell from where you just ripped of thetab-flap.
Rip off the top half of the shell from the bottomthat contains
the body of the crab... set aside the top half for amoment.
There may be some fat or yellowey substance in thecorners
(inside the points) of the top half.. this iseatable.
Although it may not look like it.
3.) Now we will rip off the "Devils Fingers"or lungs, which
resemble skinny looking accordions. These are onboth sides
of the body of the crab, left and right side as itwere.
THROW THESE Devil Fingers away.... don't eat thispart of
the crab.. Don't eat the Devils Fingers, or lungs ofthe crab.
4.) Placing your hands, left hand on the left side ofthe crab,
right hand on the right side of the crab, bend downor back
and snap the two sides of the crab in half andseparate them.
5.) Now you have two halves of the crab.. with allthe legs intact
if you are smart and have done it correctly. Nowcomes a slightly
tricky part, and is different for every crab. Because crabs
molt, or shed there shells at different times intheir growing
stage, the shells of the crab will have varyingdegrees of hardness.
And coinciding with the molting process, varyingamounts of "meat"
in their shells. A fat or heavy crab will be gettingclose to
going into its molting process, the shell can be veryhard at this
point, and the crab will have a lot of meat in it soit can survive
the fasting stage when it is a softshell (all readyshed its hard
shell) and developing it hard-shell and vulnerable topredators.
Usually it buries itself or deep grasses for thisstage and hides.
Ok... you have one half the crab in your and hand(s)and now you
squeeze it to crack it upon itself... depending onhow hard the
the shell is... is how hard you will have to squeezeit. This will
become learned with experience... you don't want tosqueeze to hard
and crush it completely... but just to crack theinsides a bit.
IMPORTANT... the most delicious part of the crab iscalled the backfin.
The backfin of the crab may be pulled out beforesqueezing process..
To do this... you grab the area of the shell aroundthe backfin,
and squeeze it as described above but just in it'sspecific area, bending
backwards carefully and breaking it away from thebody... then
careful breaking away the bits of shell will exposethe beauty of the
backfin meat so desired.
6.) One half of the body has been squeezed... nowtake your knife, and
between the squeezed parts cut down the centerslength but not all the
way through to the back where the legs are coming in,just enough to
separate some of the parts that were broken when yousqueezed before.
Now... (this is why we haven't pulled the little legsout yet)
because you have loosened up the 'innards' of theshell of the
crab.. if you are lucky, (try pulling on the littlelegs, at the same
time opening up more of the shell where you put theknife before)
the little legs will pull out with a bunch of meatstuck to them
from the little shell pockets you have squeezes andslightly cut
with the knife. If gobs of meat doesn't some outwith the little
legs... open up the body where you put the knife andpush or
squeeze or pick out the meat in the pockets...
This is the part of the crab people consider work andtedious..
but as you become an expert and have followed theinstructions here,
it won't be work at all. You'll just be tellingstories about
Uncle Fred and Bill Bob or the big one that gotaway...
7.) Claws.. take your knife as shown... and hit thetop of
the knife to crack the claw about 1/4 away through,grab the
claw and break it backwards, pulling the two partsaway from
each other carefully, will expose the meat in theclaw. Bite
at the meat until you feel the cartilage in themiddle, and
pull it off in your mouth.
Crack the rest of the joints in the claw and pick themeat out
with a knife or by squeezing it out...there is meatin the tiny
legs too if you are really ambitious.... I've takenhundreds of
these tiny claws and used the meat to make quiche outof them.
But.. don't tell anybody... cause well, you knowabout real men..
they eat crabs but.. aren't supposed to cook quiche.
So now you are a pro... and if you get real good...while
your buddies are getting frustrated.. you're gettingnice
and full on Maryland Blue Crabs... impressing themall.
Most everything is edible cept the shell and lungs.
You see them when you take the top shell off the crab.
They look triangular on both sides and look and feel spongy.
Youtube has videos but they rip the legs off too soon.
Leave the legs on and you can pull some nice chunks of meat without digging for it.
This is my favorite way to eat them:
1.) Locate the tab for the flap... which aseverybody
likes to say, resembles the Washington Monument, longand
skinny for the male, and fat and broad for thefemale.
Insert your knife, and pull and rip this part off anddiscard
it.
2.) Insert your thumb between the top half and thebottom
half of the shell from where you just ripped of thetab-flap.
Rip off the top half of the shell from the bottomthat contains
the body of the crab... set aside the top half for amoment.
There may be some fat or yellowey substance in thecorners
(inside the points) of the top half.. this iseatable.
Although it may not look like it.
3.) Now we will rip off the "Devils Fingers"or lungs, which
resemble skinny looking accordions. These are onboth sides
of the body of the crab, left and right side as itwere.
THROW THESE Devil Fingers away.... don't eat thispart of
the crab.. Don't eat the Devils Fingers, or lungs ofthe crab.
4.) Placing your hands, left hand on the left side ofthe crab,
right hand on the right side of the crab, bend downor back
and snap the two sides of the crab in half andseparate them.
5.) Now you have two halves of the crab.. with allthe legs intact
if you are smart and have done it correctly. Nowcomes a slightly
tricky part, and is different for every crab. Because crabs
molt, or shed there shells at different times intheir growing
stage, the shells of the crab will have varyingdegrees of hardness.
And coinciding with the molting process, varyingamounts of "meat"
in their shells. A fat or heavy crab will be gettingclose to
going into its molting process, the shell can be veryhard at this
point, and the crab will have a lot of meat in it soit can survive
the fasting stage when it is a softshell (all readyshed its hard
shell) and developing it hard-shell and vulnerable topredators.
Usually it buries itself or deep grasses for thisstage and hides.
Ok... you have one half the crab in your and hand(s)and now you
squeeze it to crack it upon itself... depending onhow hard the
the shell is... is how hard you will have to squeezeit. This will
become learned with experience... you don't want tosqueeze to hard
and crush it completely... but just to crack theinsides a bit.
IMPORTANT... the most delicious part of the crab iscalled the backfin.
The backfin of the crab may be pulled out beforesqueezing process..
To do this... you grab the area of the shell aroundthe backfin,
and squeeze it as described above but just in it'sspecific area, bending
backwards carefully and breaking it away from thebody... then
careful breaking away the bits of shell will exposethe beauty of the
backfin meat so desired.
6.) One half of the body has been squeezed... nowtake your knife, and
between the squeezed parts cut down the centerslength but not all the
way through to the back where the legs are coming in,just enough to
separate some of the parts that were broken when yousqueezed before.
Now... (this is why we haven't pulled the little legsout yet)
because you have loosened up the 'innards' of theshell of the
crab.. if you are lucky, (try pulling on the littlelegs, at the same
time opening up more of the shell where you put theknife before)
the little legs will pull out with a bunch of meatstuck to them
from the little shell pockets you have squeezes andslightly cut
with the knife. If gobs of meat doesn't some outwith the little
legs... open up the body where you put the knife andpush or
squeeze or pick out the meat in the pockets...
This is the part of the crab people consider work andtedious..
but as you become an expert and have followed theinstructions here,
it won't be work at all. You'll just be tellingstories about
Uncle Fred and Bill Bob or the big one that gotaway...
7.) Claws.. take your knife as shown... and hit thetop of
the knife to crack the claw about 1/4 away through,grab the
claw and break it backwards, pulling the two partsaway from
each other carefully, will expose the meat in theclaw. Bite
at the meat until you feel the cartilage in themiddle, and
pull it off in your mouth.
Crack the rest of the joints in the claw and pick themeat out
with a knife or by squeezing it out...there is meatin the tiny
legs too if you are really ambitious.... I've takenhundreds of
these tiny claws and used the meat to make quiche outof them.
But.. don't tell anybody... cause well, you knowabout real men..
they eat crabs but.. aren't supposed to cook quiche.
So now you are a pro... and if you get real good...while
your buddies are getting frustrated.. you're gettingnice
and full on Maryland Blue Crabs... impressing themall.
Nutes and Nugs
Well-Known Member
I looked through 7 vids before I found one that was close.
This is basically what you want to do:
[video=youtube;Or42_iE8nf8]http://www.youtube.com/watch?v=Or42_iE8nf8[/video]
This is basically what you want to do:
[video=youtube;Or42_iE8nf8]http://www.youtube.com/watch?v=Or42_iE8nf8[/video]
clint308
Well-Known Member
I am doing this 2nite , thanks sounds great !
I had to look up what old bay was , you can't buy it here so i found a recipe for it .
I had all the spices in my cupboard except mase .
I went to the shops and they didn't have any either , so there will be no mase in my mix of old bay seasoning !
I hope it dosn't matter to much with the taste .
Nutes and Nugs
Well-Known Member
Mixing your own may be better tasting depending on your taste.
Your fingers get so sloppy taking the crab apart you taste a bit of the seasoning while eating the crab meat.
The top shell usually has a lot left over and I dab some bigger chunks across the shel.
Damn I miss crabs.
Your fingers get so sloppy taking the crab apart you taste a bit of the seasoning while eating the crab meat.
The top shell usually has a lot left over and I dab some bigger chunks across the shel.
Damn I miss crabs.
Alienwidow
Well-Known Member
Had some green curry tonight with basmati rice. Flippin amazing. The curry had kafir lime leaf, thai eggplant, broccoli, orange peppers, mushrooms, chicken breast, coconut milk and a splash of fish sauce. Curry is so much better when you make it yourself. I was drinking the sauce and im not at all ashamed to admit it. Id drink another cup of it but im stuffed. 
Don Gin and Ton
Well-Known Member
Nice eats clint 
I wish we got good crab in england.
sunni that looks deliciously simple. i love fresh ripe mango in curry. chilli beef and noodles mmmmmm nomnomnom
alienwidow, i drink the stuff too i loves the green curry. though the gf complains i make it too salty with the fish sauce. i have to add it secretly hahaha
I'm off out to an all you can eat brazillian tonight. sounds quite rude lol
I wish we got good crab in england.sunni that looks deliciously simple. i love fresh ripe mango in curry. chilli beef and noodles mmmmmm nomnomnom
alienwidow, i drink the stuff too i loves the green curry. though the gf complains i make it too salty with the fish sauce. i have to add it secretly hahaha
I'm off out to an all you can eat brazillian tonight. sounds quite rude lol
tip top toker
Well-Known Member
Depends on my mood
But even with 16/20 tiger prawns i'll often eat everything but the legs. Does anyone else refer to the crabs gills as dead mans fingers?
And Don, we get fantastic crabs in the UK, the issue is noone can afford them! Then again with upto a pound of meat in one claw, they ought to be expensive!
Don Gin and Ton
Well-Known Member
really? i musta missed where they sell it in the cold grim north 
clint308
Well-Known Member
As does everyone , it dosn't make sence ?
My dad owned a fishing trawler in QLD .
A 50 foot steel boat that specialised in prawns and scollops .
They used to get prawns that were 8 inches long and fat as .
2 prawns would cover their hands !!!!
But it all gets exported to china and such , Australia does not see any of the best seafood our shores bring us .
If we are lucky they import them back and then we buy them at a higher price of coarse .
Aus sux for that !
tip top toker
Well-Known Member
really? i musta missed where they sell it in the cold grim north
Cornwall lad! I'll be damned if i can find it either though, no good fish mongers around here, and the pisy little things you get at the tesco counter are a joke.
It's something absurd like 80% of UK razor clams get sent straight to hong kong. Give them to meeeeee!
B166ER420
Well-Known Member
Dinner Tonight(last night)......at least its what I made for my wife and daughter.I had a plate of store bought tamales
..grill baked salmon with white rice and steamed asparagus.I also made them a cucumber,red onion and cherry tomato salad.I rubbed the salmon with a little brown sugar,smoked paprika,honey,thyme,basil,fennel seed and my own house seasoning
..grill baked salmon with white rice and steamed asparagus.I also made them a cucumber,red onion and cherry tomato salad.I rubbed the salmon with a little brown sugar,smoked paprika,honey,thyme,basil,fennel seed and my own house seasoning
clint308
Well-Known Member
Dinner Tonight(last night)......at least its what I made for my wife and daughter.I had a plate of store bought tamales
View attachment 2958184..grill baked salmon with white rice and steamed asparagus.I also made them a cucumber,red onion and cherry tomato salad.I rubbed the salmon with a little brown sugar,smoked paprika,honey,thyme,basil,fennel seed and my own house seasoning
Looks good to me !!!!
so im on this website called pic healthy, people post pics you rate em whatever.
i guess someone got butt hurt cause i rated their big mac low , so now all my healthy photos got low rates bawhahahahahah
i didnt eat dinner last night but ima make a smoothie this morning
i guess someone got butt hurt cause i rated their big mac low , so now all my healthy photos got low rates bawhahahahahah
i didnt eat dinner last night but ima make a smoothie this morning
i could literally eat an entire fucking bundle of asparagus. LOL i love it so much its so good. i also bought some wild rice the other day yumyum might make it tonight !Dinner Tonight(last night)......at least its what I made for my wife and daughter.I had a plate of store bought tamales
View attachment 2958184..grill baked salmon with white rice and steamed asparagus.I also made them a cucumber,red onion and cherry tomato salad.I rubbed the salmon with a little brown sugar,smoked paprika,honey,thyme,basil,fennel seed and my own house seasoning
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