ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): How to Cook Blue Crab

Misc.
Ahh i remember crabbing for the ol blues!
Sorry I am vague about how we spiced them but Iwe used a large kettle and more water than june said about 1/2 pot then in goes ol cabby kicking and scraming, must have pan lid handy to help escort the little devils ...
Oh and don't forget to put somthing on the cooler lid after you get one out! they escape!!

Anyway we spiced the water and cooked till they were not longer blue

We used a spice fromn the local store --kinda like a pickling spice in a bag ...
I never did with beer , but that sounds good too ...

when mom and I were broke (most of the time) we would buy (or get free if butcher was sypathetic) chicken necks and go a crabbing for supper, not a long year in my life but a memorible one ... we always ate.

This was in Fla, I think June that that is the only place for blue crabs -- somwhat smaller than your up north

page<

MsgID: 0020877
Shared by: page
In reply to: Recipe(tried): How to Cook Blue Crab
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Letter B Recipes
  • June 3, 2008 RECIPE SWAP LETTER B RECIPES All Recipes Posted This Week - Mix-and-Match...
  • World's Best Grilled London Broil
  • If you love grilled London Broil, you have got to try the following: GRILLED MARINATED LONDON BROIL 1 (1 1/2 pound) top-round London broil (about 1 1/4 inches thick) FOR THE MARINADE: 5 large...
  • Electric Skillet Steak Au Poivre (serves 1)
  • ELECTRIC SKILLET STEAK AU POIVRE FOR ONE SERVING: 2 teaspoons black peppercorns or mixture of black, green and pink peppercorns 1/2 to 3/4-lb. boneless steak, (1 strip or sirloin steak) 1 tablespoon...
  • Wild Rice with Gingered Squash
  • WILD RICE WITH GINGERED SQUASH 3/4 cup wild rice* 1 3/4 cups water 1 medium kabocha or butternut squash (about 2 pounds) Salt to taste 1- to 2-inch piece of ginger, peeled and coarsely chopped 2 to 3 teaspoons honey 1...
ADVERTISEMENT
  • Moxie's Warm Mosiac Dip (repost)
  • Moxie's Warm Mosiac Dip (copycat recipe) Board: Copycat Recipe Requests at Recipelink.com From: Halyna - NY 3-18-2009 Msg ID: 1433259 MSG URL: ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): How to Cook Blue Crab
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!