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Discussion Starter · #1 ·
Been whacking the salmon so good, I plumb forgot bout these thingymabobs......

So...I took out a couple of traps, and dropped them before I started on the salmon. Gee.....what was I thinking :yay:


I had them dipped in butter, fresh from the jacuzzi :clap: was good!

Then, the next day, I took some of the already cooked crab (but still in shell) and cracked open a bunch of it, lathered it on some sourdough bread, with mayo, red onion, cheese, tomato, and popped it in the toaster oven. Spread on some horseradish when it came out.....yum.

Then today, I had some cold. I cracked it and dipped it in some homemade cocktail sauce...again, it was good.

Now....I can't make up my mind which way I like it best :laugh:

You guys got any favorite ways to serve up crab?



 

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a salty dog (Rhouse) recomended this to me......

Take some crab meat and shread it up

Add a cream sauce with some salt and pepper to taste

Cut a thin piece of Halibut about 5" x 5"

stuff the crab and cream sauce into the Halibut and fold over and toothpick into place.

BBQ until Halibut in cooked...... ( use xtra cream sauce to baste halibut)

My wife and I tried it today after catching a limit of crab and it was fantastic...... now she wants more Halibut so I can make it again...:passout:
 

· King Lingcod
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Your ideas on how to ear the crabs were pretty tasty. Next time out, get 5 gal of presh sea water, boil the water on your crab cooker and put in two cups of rock salt. MMM MMM Good!
 

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Step 1: Take crab still warm from cooker.
Step 2: Pop back off and shake guts out.
Step 3: Rinse body meat (thoroughly for squeamish weenies, or not at all for Scandinavians)
Step 3: Crack crab and eat.
Step 4: Wash down with cold beer.
Step 5: Repeat steps 3 and 4 until nothing is left but shell fragments.
 

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Step 1: Take crab still warm from cooker.
Step 2: Pop back off and shake guts out.
Step 3: Rinse body meat (thoroughly for squeamish weenies, or not at all for Scandinavians)
Step 3: Crack crab and eat.
Step 4: Wash down with cold beer.
Step 5: Repeat steps 3 and 4 until nothing is left but shell fragments.
Around our house it kind of goes like this...
1) boil crab
2) pour up some home made wine
3) watch wife crack the whole crab in bowl while I crack and eat mine
4) watch wife get full about half way thru the bowl
5) gladly take wifes offer to eat rest of her cracked crab bowl... :dance:
 

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1. cut stems off your choice of mushrooms

2. mix crab meat, minced red bell peppers, cajun seasonings (i like to add hot sauce too but my girl is a wimp) a couple tablespoons of bread crumbs, dash of salt & pepper. I do all of these by eyesight and i season to taste.

3. brush mushrooms with melted butter in a pan you've sprayed with PAM or whatever non stick spray u so choose.

4. use a spoon to press your crab mixture onto each mushroom stem-side up then sprinkle with parmesan cheese on top.

5. bake in a oven for 10-15 mins or do what i do and stick em under the broiler for a couple of minutes to give em a little crisp.


I have also used this recipe on small button mushrooms for hors d'oeuvres u can just pop em in your mouth.
 

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Gumbo
 

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Taken from www.allrecipes.com :

Maryland Crab Cakes I

SUBMITTED BY: John L.

"Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom."


Original recipe yield:
6 servings
PREP TIME 12 MinCOOK TIME 8 MinREADY IN 20 MinPHOTO BY: Allrecipes




INGREDIENTS


  • 1 pound crabmeat
  • 2 slices white bread, crusts trimmed
  • 1 egg, beaten
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon-style prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Old Bay Seasoning TM
  • 2 tablespoons butter
DIRECTIONS

  1. Pick the crab meat to remove any remaining pieces of shell.
  2. Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
  3. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
Enjoy! :laugh::)
 

· Qualified Sturgeon Hugger
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Dinner: crack, dip (butter or sauce). Then salad. Next morning: omelettes with cream cheese, green onion and spicy sprouts. For lunch: Chabada or sourdough rolls, garlic butter, shredded jack or pepper jack or mozzarella and broiled. In the afternoon, catch more crab and repeat. :food:

I love vacation time. The eat-crab-until-pizza-sounds-good time.
 

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Always use fresh sea water, and some rock salt, old bay seasoning galic pilcking spices u name it, throw it all to gether let it boil, throw crabs in for 20 minutes. All these things i do makes crabs way more flavor. Then i cool the crabs in ice cold water to make the meat not stick to the shell. Then put crab in cooler with rack to keep crabs out of the ice water. Then add massive amount of ice and keep cooler tilted up so water runs out of cooler. They are so good after they are ice cold, that now u have to start eatting them. This was all i do just to get them ready to eat, what i do next will have to wait for another time, secrets are had to give out, well only a few at a time anyways.
 

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Discussion Starter · #14 ·
DYNOMITE GUYS.......:wave:

Thanks ever so much. I will try these, IF, I get some more. I'm going to dump them in again tomorrow, before salmonning :passout:

One thing I've found is don't over cook them. By that I mean....I wait till the water (in a big tamale pot) comes to a rolling boil, then drop in my already split in half, cleaned of guts, shell, and gill things, for only 15 minutes, no longer. Rinse in a strainer, then go to work on them. They cool rather rapidly. I can clean them with my bare fingers, and the meat never sticks to the shell....only to my fingers, which, I rectify by shoving them in my mouth :food:

I put my spare crab (soon to be struck gone) in the "crisper" drawer, of the refrigerator, wrapped in aluminum foil, with a couple of paper towels to catch any liquids that might seep out from under the shell. Holds for days, yeah, like it ever last that long......
 
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