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Author Topic: Monkeysee.com How to cook crabs  (Read 5192 times)
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CaptJacksCrabShack
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« on: October 26, 2008, 08:14:25 PM »

Just wanted to share with you all our Alexandra on www.Monkeysee.com 'How-to Cook Crabs'! Filming of this shoot took about 5 hours during a very hot and humid day, so the crabs were a bit limp but we think she did a great job overall!   Grin Grin Grin
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ILLSWIMHOME
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« Reply #1 on: October 26, 2008, 09:09:51 PM »

Now's a good time to do how to winterize an outboard motor.....
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« Reply #2 on: October 26, 2008, 11:04:49 PM »

your with that website?
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« Reply #3 on: October 27, 2008, 01:40:42 PM »

My kind of girl!!

She can speak without a bunch of ums... and uhs....

She's cute as a button....

She likes crab!!

BEER DRINKER!!!

Perfect!!!
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« Reply #4 on: October 27, 2008, 02:09:45 PM »

She sure is .  Wink
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ItalianMule
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« Reply #5 on: October 27, 2008, 02:19:39 PM »

I'm curious how you fill a pot up with crabs that fiesty and have any of them come out with any legs left.  Huh I've been Icing mine down but I'm not entirely happy with the results. It seems to me that when you pull them out of the ice water and stick them in the pot they seem to retain a tremendous amount of water.
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« Reply #6 on: October 27, 2008, 03:14:41 PM »

The water that they are laying in may take some of the saltiness away from them and also puts what ever chemicals that are in our treated water into them. Try putting a layer of ice on top of the crabs and let the cold water drip down on top of them. I've never been disppointed with that. This has also been discussed at length in the Transport & Storage part of the site.
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« Reply #7 on: October 27, 2008, 03:17:58 PM »

I know it has been discussed in length in other places but I figured since Alexandra showed people how to cook crabs by putting fiesty ones right in the pot maybe they could explain why the legs didn't all get ripped off. I'm sure it was staged.
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CaptJacksCrabShack
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« Reply #8 on: October 27, 2008, 11:00:22 PM »

I am not with the monkeysee.com company.  I own a seafood business.  Monkeysee is a company that films experts in their field.  They contacted us and asked if we would show how to cook and eat hardshell crabs for their company (although we don't steam crabs in small pots on propane burners they wanted us to show how a crab cooker at home would do it).  I think Allie did a great job.  It was not staged. 

I am not sure as to your legs (claws?) question and the ice thing.  Our crabs are held at 52 degrees, allowed to warm up a bit, then they 'walk' into the pots while we cull out the dead. In a homeowners' pot, your basket (or grate) should sit off the bottom about an inch or two.  This creates the steam from either water, or water,beer etc.., mixture.  Then place your crabs in the pot, cover and steam 25 minutes from the first puff on steam out the lid.  Leg and/or claws usually only come off if they are cooked too long OR if they are light crabs (not full or "hard" we call them #2's).

Hope this helps Grin
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CaptJacksCrabShack
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« Reply #9 on: October 27, 2008, 11:16:13 PM »

Oh, I forgot, she didn't just do the shoot, she actually cooks all the crabs daily at the stores (upwards of 200 Bushel a week in summer). 
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« Reply #10 on: October 27, 2008, 11:21:49 PM »

Oh, I forgot, she didn't just do the shoot, she actually cooks all the crabs daily at the stores (upwards of 200 Bushel a week in summer). 

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« Reply #11 on: October 29, 2008, 08:08:20 PM »

I NEVER SEEN CRABS STEAMED WITHOUT SEASONING PUT ON THE CRABS UNTIL THEY WERE DONE.SHE SEASON THE WATER WITH OLD BAY.BUT NOT THE CRABS UNTIL SHE PULLED THEM FROM THE POT.I QUESS ITS JUST A MD WAY TO STEAM THEM WITH THE SEASONING ON THE CRABS. THEY MUST BE GOOD THE WAY SHE STEAMED THEM AS THEY SELL ALOT OF CRABS.
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