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Author Topic: Poll: Crab Seasoning  (Read 44937 times)
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jack1747
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« Reply #80 on: January 06, 2014, 09:45:29 AM »

It has a more peppery taste than a salt taste.
That would be a neat contest on here. Guess Obryckis crab seasoning recipe. I heard the old man sold the recipe as a separate deal when he let the restaurant on Pratt st. go to the new owners.  
My father in law used to sit out back with Joe Obrycki and drink bear with him as he steamed all the crabs.  Joe had barrels of individual spices that he would hand dip out of and season all the crabs. A handful of this, and a handful of that.
His brother Ed owned the place one block north on Lombard st, made the best fried hard crab I have ever had, cleaned a partially steamed crab, stuffed a crabcake in the cavity, and deep fried it.  The batter was delicious. Bo Brooks makes a good one, and if you have never had a crab fluff, Bo makes the best one.  

I need some crabs....
YOUR RIGHT!  It was fried crabs that my Dad took me to get...  Grin Cool
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« Reply #81 on: February 05, 2014, 01:25:54 AM »

I am going to try to duplicate Bills Terrace Inn recipe, but one of the key ingredients I found out is something I don't usually associate with crab seasoning.
« Last Edit: February 05, 2014, 01:40:27 AM by Crabcruncher » Logged

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« Reply #82 on: July 17, 2014, 01:39:17 PM »

Since I gotta stay away from salt, I have been experimenting.

This was the last experiment

Got 24 large males, wet steamed them.

2 inches of water in the pot.
1/4+ stick of butter, right in the water.
Heavy dose of garlic powder [covered the water, and then some].
1 bay leaf.
Andy Roos ''salt free'' Cajun seasoning.

Bring to a violent boil, lay crabs in one layer at a time, drop down to a simmer, cover, steam for 10 min.

Remove from pot, cool down in sink, clean...lightly wash out with sink sprayer.

Eat crabs

Clean mess

Go to bed

P.S. They were delicious!

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« Reply #83 on: July 17, 2014, 09:50:25 PM »

I am going to try to duplicate Bills Terrace Inn recipe, but one of the key ingredients I found out is something I don't usually associate with crab seasoning.


Thats the best sessoning ive ever had. Came close to theirs but not exactly.. That stuffs like crack.
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« Reply #84 on: September 17, 2014, 02:55:58 PM »

Anyone remember McCormick's Seafood seasoning? When I was young my father would shop many stores till he found it, if he did not then would use Old Bay & kosher salt... Used to be a liq store on central ave in MD (near Deal) that had McCormicks? He loved that seasoning and so I love it, Do they make it anymore???
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Ron
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« Reply #85 on: September 08, 2015, 08:20:51 AM »

Refreshing this so new users and/or those who haven't voted in the past notice it and hopefully vote.
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« Reply #86 on: September 08, 2015, 10:16:08 AM »

tbishop, Last time I looked I couldn't find any McCormick's Seafood Seasoning in the stores. I gave McCormick's a call and asked them where I could find it. I was informed it has been discontinued since 2006 or around there. That's too bad! It is good stuff. I was fortunate last time I saw it on shelves I bought three cans and still have two left. A little bit goes a long way. I only use it on fish and chicken.
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« Reply #87 on: September 08, 2015, 01:01:58 PM »

Want to sell me a couple grams? I have triple beam scales so don't short me, no legs/stems/seeds. laugh
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« Reply #88 on: September 14, 2015, 01:06:58 PM »

Would love to put my two cents in but  I don't see how you vote. Is there  a button that I'm not seeing?
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« Reply #89 on: September 14, 2015, 04:46:05 PM »

Would love to put my two cents in but  I don't see how you vote. Is there  a button that I'm not seeing?

Top of the page in this post.   If you've already voted, it won't allow you to vote again.
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« Reply #90 on: September 15, 2016, 03:43:33 PM »

Down here in North Florida, we boil our crabs so zatarains is very popular (what I was raised on)

recently, two brands have been catching on...swamp fire (pictured) is very popular especially in & around Palatka. The other one is produced locally "Garlic Crab Boil" and it is delicious. I alternate between those two.

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« Reply #91 on: October 08, 2016, 09:02:04 PM »

Old bay would be my commercial choice, but my fellow crabber MichaelD  makes a killer home made seasoning he calls OLD MARSH
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« Reply #92 on: October 18, 2017, 03:39:50 PM »

I voted other because I don't always use the same thing. Usually I start with beer and water and add spices,such as cajun spice,whole mustard seed,and parsly. Thats a good start and I usually add other things also. Like garlic, onion, bell pepper, jalipeno pepper. It all depends on what I want to put in at the time, but it always comes out good...Charlie
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« Reply #93 on: October 18, 2017, 04:09:06 PM »

Boil method: Rolling boiling water, I especially love to use "fresh cilantro, ginger, garlic, scallions, 2 fresh squeezed limes" a smidge of vinegar, then seasoned with Sazon' Goya seasoning(publix) soy sauce,red pepper flakes, Zatarains liquid(Publix). When I have large gathering this is how I cook them blue crabs especially first timers who has never eaten blue crabs, I clean them as well. Then I strain the liquid and freeze it for the Next crab boil or Seafood or Fish Stew meal.

But for my Husband and Myself I quickly steam them: 1 can of beer and 1/4 cup vinegar, 1 cup water, Garlicsalt and Oldbay seasoning in layers.
 

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« Reply #94 on: November 25, 2020, 04:32:42 AM »





OLD BAY ALL OF THE TIME !
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« Reply #95 on: November 25, 2020, 11:53:24 AM »




OLD BAY ALL OF THE TIME !




That's me 'if' I make them....BUT, I hear JO#2 is similar or the same?...Tried #1 and it was salty(too) imo and was told #2 isn't, so....
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« Reply #96 on: November 25, 2020, 08:47:35 PM »

I mix Old Bay and JO 2 together. Not sure if anyone else does this but I add about a half cup of my seasoning mixture to the liquid in the bottom of the pot and then season the crabs as I layer them in. I also started cooking my crabs upside down and like them this way better. I will never go back to cooking crabs top shell up anymore.
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« Reply #97 on: December 02, 2020, 12:10:05 PM »

I mix Old Bay and JO 2 together. Not sure if anyone else does this but I add about a half cup of my seasoning mixture to the liquid in the bottom of the pot and then season the crabs as I layer them in. I also started cooking my crabs upside down and like them this way better. I will never go back to cooking crabs top shell up anymore.

What kind of a difference do you get for cooking upside down?
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« Reply #98 on: December 02, 2020, 09:17:49 PM »

I have found that the mustard, which I enjoy the flavor of it, does not stick to the meat as much and falls away from it leaving cleaner meat to pick, especially after you refrigerate leftovers they are very easy to pick. The meat seems much easier to pick and does not stick to the shells as much, especially the leg and claw meat even after being in the fridge. I also love the juice that pools into the top of the upside down shell when they first come out of the steamer. My goodness is it tasty. I also found the meat to be juicer, tender and with more flavor, even after a day or two in the fridge. I also store my leftover crabs upside in the fridge.

I hope you give this a try and let us know your thoughts. We all have our personal preferences on how we cook crabs, which for over 30 years mine used to be steaming crabs top shell up, but never again. Some of my friends and other crabbers who have eaten my crabs cooked this way / or cooked crabs this way themselves have now become a fan of this method and prefer them this way.



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« Reply #99 on: December 03, 2020, 10:14:26 AM »

Definitely going to try it next year!  I just wish I saw this before the season end.
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