One year he came back with a huge blue fish and he asked my brother and I to de-scale it and to help him cut it etc. He use to come back to the site with these huge fish that he caught. My dad loved to fish when we went camping. I think this dislike of seafood is a result of my childhood. Actually, I make my hubby cook the shrimp as they freak me out when they are raw. The only seafood that I will attempt to cook is salmon and shrimp. I don’t know what it is, but raw fish, crabs, lobster kind of freak me out. I have to admit that I’m not a seafood person. Hey girl! Ok, sadly I found something that we don’t have in common and that is fish. They are just a little thing- don’t let them intimidate you! I hope you will give crabs a try next time you are in the store. The recipe is my go to when cooking anything from shrimp, scallops and fish and it never fails. There is no need to boil them, if you buy them already cleaned then its just a matter of the right herbs, seasonings and sauces and a little oven time. You would be surprised to find how amazingly simple cooking crabs really is. They were calling out to me and I accepted their call! I immediately brought them home, bathed them in a sea of butter, garlic, shallots, thyme and red pepper flakes and then so graciously preceded (with my trusty seafood loving husband of course) to dig in. I have not once seen such beautiful crabs at my local store as I did the other week. Up first is my Garlic and Butter Roasted Blue Crabs. Sharing and Pinning them is encouraged but not required! LOL! Therefore, having never really shown you my instagram food pictures I think now is the perfect time- don’t cha think? I will be posting today and then again on Thursday and I so hope you enjoy this new little feature of mine. I think it is beautiful and “different”, old school and a more realistic (in some circumstances) view of food. I have found myself becoming more and more attracted to instagram food photography. Serve extra sauce with some good Italian bread and enjoy with a green salad, good wine, and, if you’re concerned about your clothes or furniture, a bib.I am going to do a little something different this week since I am in a different kind of mood lately.
To serve, spoon sauce over linguine, and plate with crab. Cook linguine according to package directions.ĥ. Uncover and simmer until the crabs are white and firm, another half hour.Ĥ. Turn heat to medium, cover, and simmer until the flavors begin to meld, about 30 minutes, stirring occasionally. Pour tomato puree over them to coat, along with tomato paste, parsley, oregano, basil, salt, pepper to taste, hot pepper flakes, and sugar. Cook until the onions are translucent, about 5 more minutes more, stirring occasionally to keep the garlic and onions from browning.Ģ. In a pot large enough to accommodate all your crabs, sweat the onions in olive oil on low heat until they are soft and translucent, 5 to 10 minutes. ¼ tsp hot pepper flakes (optional, but only if you’re not Italian)ġ. Now you’re ready to make sauce:įamily recipe courtesy of my father-in-law, Philip CammarataĦ to 8 blue claw crabs, halved and cleaned (or 12 oz. The mouthwatering part is about to begin. Swish each half vigorously in a bucket of cold water to clean completely, and then place in shallow baking pan filled with ice water until you're ready to cook the crabs.
With a sharp knife, cut the crab in half vertically down the center with one swift motion.įor each halve, remove and discard the hard outer shell, reproductive organs, eyes, mandible, and gills. To clean blue crabs, use tongs to place a live crab, shell down, claws pointed away from you, on a cutting board. Different crab, slightly different flavor. If you must go canned, try Wild Planet's Dungeness.
#CLEANED BLUE CRAB HOW TO#
Not sure how to tell? Flip them over and see what shape you find in the center of their bellies: If it looks more like the Washington Memorial, it’s a boy more like the Capitol building, a girl. Within minutes, you should be able to pull the line up and net the crustacean on the other end. ( Click here to find out where blue crabs live.) Just thread some bait (mossbunker, available in any bait shop, works great) on the wire clip of a crab line, tie one end off, and toss the other end in the water. You can buy whole crabs, but I prefer to be claws-on and catch my own.
Okay, it’s a little messy, but well worth it. If you're Italian, then there’s only one way to eat it: what my father-in-law calls “crab gravy.” I’d been hearing about this family recipe since I caught my first blue claw, but it always sounded too complicated and too messy of an undertaking. If you’re lucky enough to have access to fresh crab, you know there’s no wrong way to eat it, whether you put in the effort for crab cakes or just steam some blue claws and serve them with drawn butter and a nice glass of wine.
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