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Author Topic: face burning cleaned first hot pepper crabs boiled  (Read 4275 times)
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CaptWilliecrab
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« on: July 25, 2015, 08:32:11 PM »

July 25, 2015.......3 types of hot peppers, old bay, garlic, oil, water, some Cinnamon, boiled then cheese added on top of crabs, these are face burners.  Best to have something to drink handy,  boil for 20 minutes on an electric stove,  13 on a gas stove......cooked a bushel and a half today, served a big bunch of happy crab eaters
« Last Edit: July 25, 2015, 08:33:49 PM by CaptWilliecrab » Logged
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« Reply #1 on: July 26, 2015, 07:49:15 AM »

My invite must have got lost in the mail!!!! Very nice Captain!!!!!! thumbsup thumbsup thumbsup thumbsup
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« Reply #2 on: July 26, 2015, 09:24:02 AM »

Now thats a Proud Capt. displaying his product...   I have got to try it that way... 
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« Reply #3 on: July 26, 2015, 10:26:37 AM »

Wow! I'd love to try that!!!
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Ron
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« Reply #4 on: July 26, 2015, 02:02:20 PM »

Looks good Billy.
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capt. ron
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« Reply #5 on: July 26, 2015, 05:53:44 PM »

I need to ship a burner up there so you can boil your crabs outside. laugh laugh

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« Reply #6 on: July 26, 2015, 07:28:44 PM »

looks GREAT
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CaptWilliecrab
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« Reply #7 on: July 27, 2015, 07:19:44 AM »

I need to ship a burner up there so you can boil your crabs outside. laugh laugh

Ronnie

Oh no Capt Ron!   I would never even consider outdoor crab fixin,  I want that delighful smell IN the house!  The delighful aroma!  I did serve them outdoors and indoors.
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« Reply #8 on: August 18, 2015, 01:27:21 PM »

The stuff we use down South, If you boiled inside, you would need a Hazmat suit for everyone still left indoors.

Did you notice the firmer texture of the meat when you picked the crabs?

I only boil the crabs for five minutes after they come back to a rolling boil, than let set in pot with heat off for fifteen minutes, than remove.
« Last Edit: August 18, 2015, 02:21:34 PM by Crabcruncher » Logged

Say brother....can you spare a crab...
capt. ron
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« Reply #9 on: August 18, 2015, 03:38:31 PM »

I don't let them sit that long.  Once they boil for 5 I cool the pot and let them sit for 5.
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« Reply #10 on: August 18, 2015, 04:56:31 PM »

Can you post the recipe?
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« Reply #11 on: August 18, 2015, 06:05:20 PM »

HMMmmmmmmm hungry.... laugh
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CaptWilliecrab
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« Reply #12 on: August 19, 2015, 05:23:56 PM »

The stuff we use down South, If you boiled inside, you would need a Hazmat suit for everyone still left indoors.

Did you notice the firmer texture of the meat when you picked the crabs?

I only boil the crabs for five minutes after they come back to a rolling boil, than let set in pot with heat off for fifteen minutes, than remove.

I am in the South (south jersey)  but anyway I am willing to wear that hazmat suit,  I love that smell
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Crabcruncher
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« Reply #13 on: August 22, 2015, 01:17:45 PM »

If you can handle it inside, than next time you are in Walmart, pick up a 4 and a 1/2 lb. container of Zatarains shrimp and crab boil dry seasoning, follow directions on container. Add a shake of cayenne pepper to take it up a notch, some lemons and whole garlic wouldn't hurt either. Maybe a teaspoon full of liquid crab boil, and some olive oil. Add a little extra salt. Throw in some whole mushrooms and smoked sausage cut in one inch pieces, and fresh corn cut in thirds. Some small whole red potatoes. Let all that stuff come to a boil, cook for ten minutes, than throw in the crabs, bring back to boil, and cook for five minutes. Turn off the heat, and let it soak for ten minutes.
Than prepare to fight over the mushrooms and sausage.
« Last Edit: August 22, 2015, 01:19:50 PM by Crabcruncher » Logged

Say brother....can you spare a crab...
capt. ron
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« Reply #14 on: August 23, 2015, 11:44:13 AM »

And that my friends is how you boil crabs
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laissez les bon temps rouler
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