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Author Topic: How Do You Get The Seasoning To Pile Up On the Crabs?  (Read 1606 times)
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MetroMan
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« on: May 30, 2012, 09:33:50 AM »

It seems like a stupid question, but I can't quite figure it out. At crab houses, the seasoning stays caked up on top of the crabs when served. Its not just "dry dumped" on top...but its caked up on the crabs. When we steam them at home, its not really like that. The seasoning kinda runs off while being steamed. How do crab houses do this?

Do they add seasoning at the end and wet it & re-steam it some how?
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« Reply #1 on: May 30, 2012, 09:37:19 AM »

I don't do anything special...  I just put the dry seasoning on the crabs thick..
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« Reply #2 on: June 13, 2012, 05:51:11 PM »

It's probably because a lot of crab houses pre-steam their crabs, and when they heat them up before serving, the seasoning does not have time to fall off.

When cooking at home I take the lid off when they are done, shake some more seasoning on them, then cover return the lid again for about 30 seconds. The residual steam will moisten the seasoning while not making it fall off. Hope that helps.

JB
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« Reply #3 on: June 13, 2012, 06:33:00 PM »

It seems like a stupid question, but I can't quite figure it out. At crab houses, the seasoning stays caked up on top of the crabs when served. Its not just "dry dumped" on top...but its caked up on the crabs. When we steam them at home, its not really like that. The seasoning kinda runs off while being steamed. How do crab houses do this?

Do they add seasoning at the end and wet it & re-steam it some how?

Sometimes crab houses mist the crabs with vinegar....then dump seasoning on them.  That makes it stick.
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« Reply #4 on: June 13, 2012, 09:47:44 PM »

I spritz mine after cooking and add seasoning...
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« Reply #5 on: June 14, 2012, 12:27:47 AM »

Dry mustard!! Sprinkle it on before the seasoning. It gets sticky when wet and holds the spice. When I worked in a crabhouse thats what we did.
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« Reply #6 on: June 14, 2012, 01:04:39 AM »

Make sure your live crabs are moist or wet when you season them up.
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« Reply #7 on: June 14, 2012, 09:21:00 AM »

Dry mustard!! Sprinkle it on before the seasoning. It gets sticky when wet and holds the spice. When I worked in a crabhouse thats what we did.
I use dry mustard also.  Layer of crabs, seasoning layer of crabs seasoning and so on and so on...
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« Reply #8 on: June 16, 2012, 04:27:12 PM »

if you ice them down before you cook them they will be wet and the spice will stick... put ALOT on to.  it helps..  I use prob 2 lbs when i steam a bushel Wink  and then dust them again as soon as they come off.. sometimes with a secondary spice  Shocked Shocked Shocked Wink
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« Reply #9 on: June 19, 2012, 01:40:30 AM »



Reckon ya'll dont like the taste of crab meat - or your selling beer Grin
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« Reply #10 on: June 19, 2012, 09:51:24 AM »


Reckon ya'll dont like the taste of crab meat - or your selling beer Grin

agreed.

if I want excessive taste of JO or Old Bay, I'll put a dish of it next to me at the table and dip it in.  Put enough seasoning in the pot to add a good flavor but still taste the sweetness of the meat not just seasoning.
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« Reply #11 on: June 20, 2012, 11:26:12 AM »

I think we were just being cheap with the seasoning.

must buy more!
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« Reply #12 on: June 20, 2012, 12:08:15 PM »

I think we were just being cheap with the seasoning.

must buy more!

not cheap....savoring the taste of the crab.   Grin
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« Reply #13 on: June 20, 2012, 12:15:33 PM »

 thumbsup
not cheap....savoring the taste of the crab.  

 thumbsup

Its like adding too much salt to the soup - one can always add more at the table - but one can never get it back out of the soup once added.
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« Reply #14 on: June 23, 2012, 12:22:22 AM »

thumbsup
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Its like adding too much salt to the soup - one can always add more at the table - but one can never get it back out of the soup once added.

 SURE, I CAN!!!!  Wadda you think Chef Lar??? Wink Wink Wink   Trade secret Huh Grin Grin Grin
« Last Edit: June 23, 2012, 12:25:27 AM by JIMMYCRAB » Logged

Smoked carp tastes just as good as smoked salmon .....when you dont have any smoked salmon.
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« Reply #15 on: June 23, 2012, 12:34:35 AM »

Potato anyone?
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« Reply #16 on: June 23, 2012, 03:25:27 AM »

 ;
Potato anyone?
Wink Wink Wink Grin Grin Grin  Potatoes...... they're not just for crab bait anymore!!! laugh laugh laugh
« Last Edit: June 23, 2012, 03:26:59 AM by JIMMYCRAB » Logged

Smoked carp tastes just as good as smoked salmon .....when you dont have any smoked salmon.
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« Reply #17 on: June 23, 2012, 04:47:01 AM »

No such thing as too much old bay.
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« Reply #18 on: June 23, 2012, 12:32:57 PM »

No such thing as too much old bay.
Yeah their is laugh Now JO#2 that's a different story..
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« Reply #19 on: June 23, 2012, 01:21:20 PM »

most larger crab houses steam the whole bushel then put on the seasoning as they are placed on the platers
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« Reply #20 on: June 24, 2012, 12:40:58 PM »

not cheap....savoring the taste of the crab.   Grin

funny....never had complaints about mine ..and I pile it on laugh laugh laugh laugh    heck some lady hi-jacked my seasoning I had left at Ron's party and wants to market and sell it.... laugh laugh laughlaugh laugh laugh
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« Reply #21 on: June 24, 2012, 12:44:37 PM »



He's right - I saw it go down................. Wink
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« Reply #22 on: June 25, 2012, 09:06:12 AM »

I picked up a 5lb tub of JO #2.

For the longest when we purchased live crabs at the wharf in DC, we'd just buy their lil $1 seasoning packets. The seasoning is good, but doesn't have the same kick at JO #2.
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