Please try my recipe. You will love it! :)

[dai phan]

GARLIC BLUE CRAB
 
1. Get a bunch of live blue crabs. You can substitute with snow crabs, dungeons crabs or lobsters.

2. Steam the crabs until done. Then pull the shell off and remove the gills and internal organs (don’t discard the eggs).

3. Use the crackers to crack the claws but try NOT to break them. The reason is to allow the flavor (steam/juice) to get into the meat.

4. In a wok, pour in extra virgin olive oil, add minced garlic (A MUST), lemon pepper, garlic pepper, finely chopped white onion, scallion, chopped tomatoes, bell peppers, dried chili (the one to eat Pizza with), a spoon full of Old Bay Seasoning, a pinch of MSG and fresh ground pepper.

5. Mix all together and add the olive oil as needed. You need to have enough oil that you can scoop the juice out from the spoon.

6. Add the crab and give all a good mix. Scoop the juice and pour over the crab body and into the cracked claws.

7. Close the lid and turn on high heat. It will cook quickly and when you feel the whole thing simmering, open the lid and use a wooden spoon to mix them all together. Again, scoop the juice and pour over the body of the crab.

8. Once the crab body is really hot, give another minute with the lid closed then turn off the heat.

9. Use the tongs to transfer the cooked crab to the dinner plates.

10.Once done, the juice left in the pan can be used to cook the second round. If not, then give a good mix and use the spoon and pour them over the crab in the container.

11.Sprinkle on a good layer of Old Bay seasoning, squeeze some lime juice all over and then give them a good final mix.

12.Sprinkle on dried/fried onion and add lemon wedges, red pepper.

13.The meal then can be served with French bread or entirely on its own.

14.Save the juice because you can make AWESOME noodles either stirs fried or dipping it in the bread. Give a kick of Old Bay Seasoning for slightly salty flavor.
 
15.If you like the dry garlic crab, then ease off on the juice and heat your oven up to 350 degrees.  Then put the whole thing in the oven for 5 minutes. Rotate the crabs after a few minutes. This will “dry “out the juice and give the dish a drier taste.

16.Just before serving, sprinkle on a layer of Old Bay Seasoning again.

17.If you use Lobsters, cook the lobsters first then split them in half. Prepare the seasoning as usual and put the lobsters in the pan with the cut side upwards. Pour the seasoning all over the body and follow step 7. Don’t overturn the lobsters because you will spill everything so keep the opened side upward.

This dish goes very well with ice cold white wine. Enjoy! DP

[crabbywaters]

Sounds good.. Thanks for posting.

[crewstation]

Thanks, dp (not to be confused with DP).  Might just give that a try.

[Dreampixels]

Thanks, dp (not to be confused with DP).  Might just give that a try.

See y'al went and done it already. dai phan signs his post with DP - most of the time I am Dp - unt from this time forth I will make sure mine is Dp.........

Just havin some fun - but dai phan  if you will stick to DP and I will stick to Dp - agree?

Oh BTW Garlic Crabs are great - Trong Phan's wife made me some years ago - Excellent!

[on the hook]

I gotta say, this sounds awesome The old Hardshell Cafe in Marlton NJ had garlic crabs that were GrrrreeeAAATTT!!!!  Never could match them...spicy and sweet at the same time...I will try this...Thx


DS  (Dip Shi...oops, not to be confused with Dp..)

[Dreampixels]

I gotta say, this sounds awesome The old Hardshell Cafe in Marlton NJ had garlic crabs that were GrrrreeeAAATTT!!!!  Never could match them...spicy and sweet at the same time...I will try this...Thx


DS  (Dip Shi...oops, not to be confused with Dp..)

Hey should I resemble that remark.............?

[dai phan]

See y'al went and done it already. dai phan signs his post with DP - most of the time I am Dp - unt from this time forth I will make sure mine is Dp.........

Just havin some fun - but dai phan  if you will stick to DP and I will stick to Dp - agree?

Oh BTW Garlic Crabs are great - Trong Phan's wife made me some years ago - Excellent!

That sounds like a great idea to me! Thanks Dp. DP

[Ronster]

Welcome to the forums and thanks for contributing a recipe.    Sounds great!

[dai phan]

More tips on this recipe:

1.This dish works extremely well with larger sized shell fish such as Dungeness crabs, lobsters or snow crabs (you need to cut the legs in half to make room and to allow the juice to go inside).

2.Steam the crabs until 60% done and the rest is done by the wok. Avoid using frozen or cooked blue crab because the meat will be soggy and leathery. Always use fresh live blue crabs. The best to use is the Dungeness crab.

3.Wok can be bought cheaply at any Asian market. The design allows the heat to distribute evenly and gets hot very quickly.

4.Use extra virgin olive oil for best result. Use only olive oil.

5.Minced garlic is an absolute MUST. That is the ticket baby! Make sure you drain the water before putting it in the wok.

6.If you want drier crabs, put them in the oven after “woking” but drain the juice first.

7.Before serving, sprinkle on a layer of Old Bay. For saltier taste, sprinkle on a LIGHT layer of Louisiana Crab Boil brand.

8.Save the juice because you can make awesome Italian style noodles with it. Prepare a plate full of Italian noodles then pour the juice over. Sprinkle on parmesan cheese and serve with a glass of ice cold chardonnay.  

9.The left over juice can be used to stir fry noodles or rice and dip the bread in.

10.For a more exotic taste, chop mint leaves into tiny pieces then give everything a good mix.

11.Garnish with lime/lemon wedges.

This dish never fails. Trust me on this. DP

[crewstation]

The old Hardshell Cafe in Marlton NJ had garlic crabs that were GrrrreeeAAATTT!!!! 

It'd take three days to get the garlic smell off your fingers.  You could sand 'em, bleach 'em, file 'em, didn't matter.  The BEST!

If you did AYCE, they brought you spare ribs for filler.  Except when you picked up the rib, they were so tender you'd have an empty bone in your hand and meat on the plate.  Best ribs I ever had to this day.

Could never understand how they would have to close down.

[tattoo]

Thanks and WELCOME

[Lordron]

Not to hijack but the main waiter from the hardshell stole the recipe and opened Loupies Crabs in Marlton off rt 70. The best!

[vereencorp]

Dai

Great technique! I like to render bacon fat, add a little sesame oil, and rice wine with it. Thai chilli, fresh tarragon and parsley as well. The Wok is a beautiful thing my man.

[vereencorp]

Here's a pic. Do you have one you could share?

[crewstation]

Not to hijack but the main waiter from the hardshell stole the recipe and opened Loupies Crabs in Marlton off rt 70. The best!

Big Lou!  The guy could serve 120 customers singlehandedly.

[surfisher9]

Thanks DP i cant wait to try this

[Professor_Leakey]

bump

ive been drooling over this recipe and cannot wait til the water warms up here so i can give it a try.