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#15203004 09/07/20
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woodson Offline OP
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Went out with my cousin crabbing Saturday. Running 1200’ trotline baited with necks with 6’ spacing with snoods. Started at legal time, half hour before sunrise. It was a grind and took till 3:30 till we filled a bushel. Nice mix, some real nice, dark/hard 7” crabs and a couple legit 8” beasts.

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Sorry no pics of the finished steam. That’s about 3lb of meat we finished picking Sunday after giving away 2 dozen and having a crab feast with friends and family.

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it would be nice to drive the nor'east sometime sampling seafood


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Pic from a previous steam. My pot can do a full bushel and 12-15 ears of corn in one pass.

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Wow. Makes me want a crab Benedict for breakfast. Thanks for sharing.

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Nice grocery shopping trip bud. Looks dandy! 👍


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How are you seasoning them?

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never had a softshell, either...time is shading the bucket list


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sse,
Softshells...that’s a must. Get er done!!
Good luck and good eating!


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I like all $eafood.


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Old Bay, I presume?

I like Blues, a lot. When I visited relatives in FL last, I made sure to get some. More expensive than I would have guessed though. Have eaten the most in MD, where I got hooked.

Living in the PNWet, we have some really good Dungeness crabs, especially the seasonal fatties. But right now, I still lean towards the Blues grin


Last edited by 4th_point; 09/09/20.
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Nice!

Bring me some crab and I'll take you swimming at Deep Eddy.



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Hey man, you ever get them big golden colored donuts at Round Rock down there...?


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Originally Posted by antlers
Hey man, you ever get them big golden colored donuts at Round Rock down there...?


Yes we still have Round Rock Donuts but I live in south Austin so I don't get them very often. I'm more of a Shipley's guy.



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Originally Posted by 4th_point
Old Bay, I presume?

I like Blues, a lot. When I visited relatives in FL last, I made sure to get some. More expensive than I would have guessed though. Have eaten the most in MD, where I got hooked.

Living in the PNWet, we have some really good Dungeness crabs, especially the seasonal fatties. But right now, I still lean towards the Blues grin



Old bay is decent, J.O.'s is better IMHO. Virginia part of the chesapeake it's the go to
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Get some Zatarain's, and boil them so the seasoning is in them not on them.

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Originally Posted by jackmountain
Old bay is decent, J.O.'s is better IMHO. Virginia part of the chesapeake it's the go to


Hell yeah, I need to give that J.O. a try! Thanks for the posting that, jack.

Did a quick search, and it seems like J.O. is used by more restaurants. I'm ignorant on the Bay spices, but like options.

Jason

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Originally Posted by mathman
Get some Zatarain's, and boil them so the seasoning is in them not on them.


For whatever reason, Blues seem to be steamed and not boiled. I think partly, to keep from getting the natural crab juices diluted with boil water. And the meat is pretty sweet and delicate, so it doesn't need spices infused in the meat. For something like a mud bug, I can see doing a boil.

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I had them both ways and I like them boiled and seasoned. Not over seasoned mind you. People sometimes have a false impression of Cajun country cooking being laden with cayenne and whatnot. I don't like seasoning overdone.

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Oh man,I love those crabs.


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Originally Posted by mathman
How are you seasoning them?



JO #2, it has a higher salt content than #1. Superior to Old Bay IMO.

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The crabs are placed in a ice bath for 20-30 minutes. This stuns them which makes placing them in the pot easy and their claws stay attached. Each layer of crabs gets coated with diluted yellow mustard then liberally coated with JO#2. Rinse and repeat.

The fluid to produce the steam is a gallon of apple cider vinegar, gallon of water and a beer. Get the burner going full blast, place crabs in with lid closed. Start a 25 minute timer when you see rolling steam coming out of the pot. This works if you have a bushel of crabs or two dozen. Throw in corn when you have 10 minutes remaining.

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Nice!

Love some blue crab. Dungee’s out here are nearly as good and easier to pick, but man, a heaping pile of spiced blue crab and cold beer......


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We keep four pots in the water most of the time. I buy 100 lb of menhaden at the beginning of the summer as bait.

Steamed up a dozen or so the other day and just collected another dozen or so with the wife 30 minutes ago. Also had a nice pound-and-a-half puppy drum in one of the pots.

Nothing fancy but super easy living somedays.


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We hate Old Bay here...

Tabasco in cakes... crumbled potato chips added sometimes before the skillet.

If picking... just roasted garlic and butter bread on the side...

Beer is good while picking, but gin and tonic with key lime is better IMHO.


If you are not actively engaging EVERY enemy you encounter... you are allowing another to fight for you... and that is cowardice... plain and simple.



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Originally Posted by woodson


[Linked Image from i.postimg.cc]



Nice looking pile of crabs.


If you are not actively engaging EVERY enemy you encounter... you are allowing another to fight for you... and that is cowardice... plain and simple.



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I do not like all that spice on my crabs. It takes away of the delicate flavor of the crab. That's just me in NC.


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Just south of me, in the Ocala NF, there is a salt water spring. It feeds into Lake George, which feeds the St Johns River. It is a great place to get blue crabs. I often get some when camping in the area.


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Mannlicher how do folks from Florida cook/season their crabs?

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The idea of “crab cakes” in other states hinges on blasphemy.

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Originally Posted by woodson
Mannlicher how do folks from Florida cook/season their crabs?

I can’t speak for the other 21+ million folks here, but I boil them. Don’t really Add anything other than salt in the water. They come out tasting remarkably like crabs.


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since you mentioned crab cakes, this is the recipe, scaled down, that I used in my various seafood restaurants. They sold well.
Quote
Crab Cakes



One beaten egg
1/4 cup Hellmann's Mayo
Several tablespoons of chopped scallion/ parsley mix
Dash of Salt, 1/4 tsp white pepper
16 ounces of Lump Crab meat

1/2 cup bread crumbs. (A Hot Dog roll in the food processor works great for the crumbs). Add in 5 or 6 Ritz crackers when you make the crumbs

In a bowl, mix the first 4 ingredients, then add in the crab meat. Mix in the crumbs, until you get a mixture that will hold together when you make a patty. Add a little more Mayo if needed to keep the cakes together. Do not add much more though.

Form patties in your hands. Have some of the crumbs on a plate. Briefly lay them in some of the crumbs, and sauté in a mix of butter and olive oil. Brown on one side, then turn and brown on the other side.



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Originally Posted by Mannlicher
Originally Posted by woodson
Mannlicher how do folks from Florida cook/season their crabs?

I can’t speak for the other 21+ million folks here, but I boil them. Don’t really Add anything other than salt in the water. They come out tasting remarkably like crabs.


That exactly how we did crabs in Australia !!!!

Fresh white bread, butter, picked crab, cracked black pepper, squeeze of lemon - OMG !!!

Oh, & cold beer.


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Originally Posted by Mannlicher
since you mentioned crab cakes, this is the recipe, scaled down, that I used in my various seafood restaurants. They sold well.
Quote
Crab Cakes



One beaten egg
1/4 cup Hellmann's Mayo
Several tablespoons of chopped scallion/ parsley mix
Dash of Salt, 1/4 tsp white pepper
16 ounces of Lump Crab meat

1/2 cup bread crumbs. (A Hot Dog roll in the food processor works great for the crumbs). Add in 5 or 6 Ritz crackers when you make the crumbs

In a bowl, mix the first 4 ingredients, then add in the crab meat. Mix in the crumbs, until you get a mixture that will hold together when you make a patty. Add a little more Mayo if needed to keep the cakes together. Do not add much more though.

Form patties in your hands. Have some of the crumbs on a plate. Briefly lay them in some of the crumbs, and sauté in a mix of butter and olive oil. Brown on one side, then turn and brown on the other side.



We do the same here, but sometimes reduce the breadcrumbs and add ridged potato chip crumbles of similar volume.

Also works well on fish cakes.

Did a Jurel fish this way last winter and it came out wonderful. Added a fair bit of Tabasco. Jurel is a Pacific Ocean variant of a jack crevalle... that many claim is inedible.


If you are not actively engaging EVERY enemy you encounter... you are allowing another to fight for you... and that is cowardice... plain and simple.



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Originally Posted by woodson
The idea of “crab cakes” in other states hinges on blasphemy.


Boy Howdy. Have to say though that I had some fine ones at the now-defunct Austin Creek Grill in Hatteras. They had a for-real chef there, and while not exactly Maryland style, they were outstanding.

Had to go to Easton on Monday on estate business, and picked up a bushell, already steamed, my first this year and maybe my last since my business on the Eastern Shore is about done. We've been eating them like pigs and froze a bunch as well for later. Nothing better.


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Originally Posted by woodson
The idea of “crab cakes” in other states hinges on blasphemy.


Yep.


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Originally Posted by Pappy348
Originally Posted by woodson
The idea of “crab cakes” in other states hinges on blasphemy.


Boy Howdy. Have to say though that I had some fine ones at the now-defunct Austin Creek Grill in Hatteras. They had a for-real chef there, and while not exactly Maryland style, they were outstanding.

Had to go to Easton on Monday on estate business, and picked up a bushell, already steamed, my first this year and maybe my last since my business on the Eastern Shore is about done. We've been eating them like pigs and froze a bunch as well for later. Nothing better.



Jeez. You went right by my house and didn't even toss one or two out the car window to me, or stop and pick a couple with the cold beer I woulda provided!

I like them steamed with rock salt about as much as steamed with Old Bay.


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