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Crabs again today.

JAR

Guest
The weather was perfect!

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This is so good I have to share it with everyone....

ROAST CRAB

6 Tablespoons Butter
6 Tablespoons Olive Oil
2 Tablespoons Minced Garlic
4 Crabs, cooked, cleaned and cracked
Salt and Pepper
3 Tablespoons Lemon Juice
¼ Cup chopped parsley

Preheat oven to 500 degrees
Melt butter with olive oil and garlic
Sprinkle with salt and pepper
Roast for 10-12 minutes tossing crab halfway through
Place in serving dish with side to catch all the delicious juices
Sprinkle with lemon and parsley
Serve immediately with lots of crusty garlic bread for dipping.
 
JAR said:
This is so good I have to share it with everyone....

ROAST CRAB

6 Tablespoons Butter
6 Tablespoons Olive Oil
2 Tablespoons Minced Garlic
4 Crabs, cooked, cleaned and cracked
Salt and Pepper
3 Tablespoons Lemon Juice
¼ Cup chopped parsley

Preheat oven to 500 degrees
Melt butter with olive oil and garlic
Sprinkle with salt and pepper
Roast for 10-12 minutes tossing crab halfway through
Place in serving dish with side to catch all the delicious juices
Sprinkle with lemon and parsley
Serve immediately with lots of crusty garlic bread for dipping.

Sounds similar to how I cook mine when I want something a bit more than just steamed. Extremely good. Planning to make some like that tomorrow with homemade pasta for garlic noodles.
 
tuberider said:
Yum, had crab last night and I'm going to make crab cakes tonight, gotta love the sea spiders :D

Ahem...sea spiders (Pycogonids) might not be so tasty (and they are also not really spiders!). Crabs (also not spiders) are wonderful! And Jon's recipe is killer...I made it on Sunday for lunch with fresh off the boat crab!

I am a fan of steaming, not boiling, the crab as I feel that the flavor is better.
 
Crabby said:
tuberider said:
Yum, had crab last night and I'm going to make crab cakes tonight, gotta love the sea spiders :D

Ahem...sea spiders (Pycogonids) might not be so tasty (and they are also not really spiders!). Crabs (also not spiders) are wonderful! And Jon's recipe is killer...I made it on Sunday for lunch with fresh off the boat crab!

I am a fan of steaming, not boiling, the crab as I feel that the flavor is better.

I'm well aware of that, it's just what we used to call them when I was a kid ;)
 
So how long do you steam your crabs? I had a friend that put some herbs in the water as the crabs are getting steamed. Never had it, but heard it was very good. Anyone have a good steaming recipe to share?
 
tuberider said:
Crabby said:
tuberider said:
Yum, had crab last night and I'm going to make crab cakes tonight, gotta love the sea spiders :D

Ahem...sea spiders (Pycogonids) might not be so tasty (and they are also not really spiders!). Crabs (also not spiders) are wonderful! And Jon's recipe is killer...I made it on Sunday for lunch with fresh off the boat crab!

I am a fan of steaming, not boiling, the crab as I feel that the flavor is better.

I'm well aware of that, it's just what we used to call them when I was a kid ;)

I had too much contact with spider crabs as a kid to call all crabs spiders, but I heard it rather often down at the tidepools :)

PugettRich.jpg
 
Great recipe.

Another way of cooking this (courtesy of the Wife):
- same ingredients like what JAR had listed, but add some alcohol (i.e. cooking wine or XO). It adds extra taste to it and all the alcohol will be fully evaporated after the cooking.
- put all the items (crabs + ingredients) into a shallow pan and covered it with a foil paper. Cook for about 10-12 mins depending on your oven.
- you can eat the sauce with some bread (i.e. sourdough) or rice

Rudy =)


JAR said:
This is so good I have to share it with everyone....

ROAST CRAB

6 Tablespoons Butter
6 Tablespoons Olive Oil
2 Tablespoons Minced Garlic
4 Crabs, cooked, cleaned and cracked
Salt and Pepper
3 Tablespoons Lemon Juice
¼ Cup chopped parsley

Preheat oven to 500 degrees
Melt butter with olive oil and garlic
Sprinkle with salt and pepper
Roast for 10-12 minutes tossing crab halfway through
Place in serving dish with side to catch all the delicious juices
Sprinkle with lemon and parsley
Serve immediately with lots of crusty garlic bread for dipping.
 
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