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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. 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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Campfire Ranger
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Campfire Ranger
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it would be nice to drive the nor'east sometime sampling seafood
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OP
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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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Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
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Wow. Makes me want a crab Benedict for breakfast. Thanks for sharing.
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Campfire Ranger
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Campfire Ranger
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Nice grocery shopping trip bud. Looks dandy! 👍
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Campfire 'Bwana
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Campfire 'Bwana
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How are you seasoning them?
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Campfire Ranger
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Campfire Ranger
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never had a softshell, either...time is shading the bucket list
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Joined: Jan 2009
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Campfire Regular
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Campfire Regular
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sse, Softshells...that’s a must. Get er done!! Good luck and good eating!
America, Our Country and we’re taking it back.
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Campfire Kahuna
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Campfire Kahuna
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These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Campfire Tracker
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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
Last edited by 4th_point; 09/09/20.
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Campfire Tracker
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Nice!
Bring me some crab and I'll take you swimming at Deep Eddy.
Quando omni flunkus moritati
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Joined: Jun 2008
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Campfire Ranger
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Campfire Ranger
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Hey man, you ever get them big golden colored donuts at Round Rock down there...?
Every day on this side of the ground is a win.
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Joined: Feb 2010
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Campfire Tracker
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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.
Quando omni flunkus moritati
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Joined: Dec 2013
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Campfire Ranger
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Campfire Ranger
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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 Old bay is decent, J.O.'s is better IMHO. Virginia part of the chesapeake it's the go to
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Joined: Jun 2004
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,882 Likes: 9 |
Get some Zatarain's, and boil them so the seasoning is in them not on them.
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Joined: Mar 2011
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Campfire Tracker
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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
Last edited by 4th_point; 09/10/20.
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Campfire Tracker
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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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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
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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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Campfire Tracker
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Oh man,I love those crabs.
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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OP
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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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Joined: Dec 2007
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Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
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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......
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Ranger
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Campfire Ranger
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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.
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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Campfire Ranger
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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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Campfire Ranger
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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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Campfire Regular
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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.
Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
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Joined: Nov 2003
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
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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.
Sam......
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OP
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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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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
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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.
Sam......
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
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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. 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.
Sam......
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
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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.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Feb 2013
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Campfire Ranger
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Campfire Ranger
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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. 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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Campfire Ranger
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Campfire Ranger
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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.
What fresh Hell is this?
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Campfire Ranger
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Campfire Ranger
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The idea of “crab cakes” in other states hinges on blasphemy. Yep.
"You can lead a man to logic, but you cannot make him think." Joe Harz "Always certain, often right." Keith McCafferty
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Joined: Nov 2005
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Campfire Ranger
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Campfire Ranger
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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.
"You can lead a man to logic, but you cannot make him think." Joe Harz "Always certain, often right." Keith McCafferty
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