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Author Topic: Seasoning on crabs  (Read 4340 times)
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deerslayer1
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« on: May 31, 2017, 08:13:34 PM »

What's a secret to get the seasoning to stick to the crabs during and after you steaming them
Thanks
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evinrude 130
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« Reply #1 on: May 31, 2017, 08:35:07 PM »

   We throw lots of seasoning on them as we layer them in the steamer.  It normally stays on the crab when we are done steaming and remove them to the table. I have seen folks throw rock salt on them as they were bagging them to sell to customers. Augies on Millers Island did this years ago when they were open. . I guess you could throw extra seasoning too.

 Maybe rinsing the crabs before putting them in the steamer would help.  Maybe ice picking them might help to keep them from moving around. But those crabs on the bottom shouldn't do that .
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deerslayer1
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« Reply #2 on: May 31, 2017, 09:29:16 PM »

Ok I have heard before of people spraying some water on them also just help it stick. Just was seeing if there was another way.
Thanks for your help.
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discover
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« Reply #3 on: June 07, 2017, 08:16:15 AM »

This is a quote from "jimmycrab" on a previous post last year. "Make sure the crabs are wet. Sprinkle them with dry mustard before the seasoning. The mustard gets sticky and holds the spice.

I tried that this year and it works. I actually added the dry mustard to my seasoning mix and then added this to the crabs before I cooked them. Worked well for me.
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Crab Nebula
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« Reply #4 on: June 07, 2017, 08:24:50 AM »

I tried that this year and it works. I actually added the dry mustard to my seasoning mix and then added this to the crabs before I cooked them. Worked well for me.

So, now your seasoning mix has 38 ingredients??  Grin laugh laugh laugh laugh laugh
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CaptMoose
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« Reply #5 on: June 07, 2017, 08:27:53 AM »

Hijack alert: Just clean 'em before you cook 'em.  The seasoning goes right in the body cavity & onto the meat.

Haha, I love stirring the pot.
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« Reply #6 on: June 07, 2017, 09:32:23 AM »

So, now your seasoning mix has 38 ingredients??  Grin laugh laugh laugh laugh laugh
laugh laugh laugh laugh And I got a new steamer pot this year.  thumbsup thumbsup
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LewCrab
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« Reply #7 on: June 07, 2017, 10:16:25 AM »

laugh laugh laugh laugh And I got a new steamer pot this year.  thumbsup thumbsup


Which pot did you buy?
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evinrude 130
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« Reply #8 on: June 07, 2017, 11:58:41 AM »

Another thought,  add  seasoning  with each layer. Putting too many crabs in the pot before adding season may be a problem too.
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discover
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« Reply #9 on: June 07, 2017, 05:43:30 PM »

Which pot did you buy?

I bought the Bayou Classic Stainless stockpot with elevated basket. 36 QT. Model 1136. For me and the amount of crabs I generally steam, this seemed perfect. I steamed 2 dozen couple weeks ago and had plenty room left, so looks like it would steam a 1/2 bushel no problem. Bought it from Master Baiters Tackle in New Castle DE.
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Seanile
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« Reply #10 on: June 07, 2017, 06:49:19 PM »

Hijack alert: Just clean 'em before you cook 'em.  The seasoning goes right in the body cavity & onto the meat.

Amen, brother.

P.S. For those interested in trying CBC - here's a how-to video: 
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CaptMoose
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« Reply #11 on: June 08, 2017, 08:10:50 AM »

Amen, brother.

P.S. For those interested in trying CBC - here's a how-to video:  https://vimeo.com/104208444

Thanks for the "adult" crab video Bruce!  Aka crab porn. LOL   laugh
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LewCrab
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« Reply #12 on: June 08, 2017, 09:49:35 AM »

I bought the Bayou Classic Stainless stockpot with elevated basket. 36 QT. Model 1136. For me and the amount of crabs I generally steam, this seemed perfect. I steamed 2 dozen couple weeks ago and had plenty room left, so looks like it would steam a 1/2 bushel no problem. Bought it from Master Baiters Tackle in New Castle DE.

Thank You Good Sir!  I was all on board for Bayou Classics but after reading reviews on the forum and online I'm still undecided.  Some reviews claim the stainless steel is cheap and the bottom of the pot is thin.  Thin bottoms = pin holes and for a $100 pot that is unacceptable.  The ultimate steamer is heavy duty aluminum but most of them are made for commercial use and are too big for avg Joe who wants to steam a 1/2-3/4 bushel at a time.  The other solution is a used beer keg but again too big.  I want a hybrid pot that can be used on a electric stove glass top and on a burner.  Still searching...
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yeldarb
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« Reply #13 on: June 08, 2017, 04:37:48 PM »

Definitely add dry mustard to seasoning mix splash a little beer on them first too
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LewCrab
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« Reply #14 on: June 08, 2017, 09:29:14 PM »

Dry mustard is a great solution. I slab it on pork shoulders to help the rub stick to the meat for smoking.
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« Reply #15 on: June 12, 2017, 03:56:09 PM »

LewCrab,
 I have a Bayou Classic steam pot and home brew pot. The brew pot is pretty robust and I do like that. The steam pot is a thin bottomed pot that (on my stove) doesn't regulate the heat evenly for the first few minutes and it rocks the pot until the bottom is fully heated throughout. After that it is an even steam and I've had no problems with pin holes after 3 years of use. The basket is a cheaper stainless steel that will show signs of rust if you leave your steam water in the pot too long. It does, however, scrub off with a little effort with a steel wool  pad.
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LewCrab
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« Reply #16 on: June 13, 2017, 02:29:41 PM »

LewCrab,
 I have a Bayou Classic steam pot and home brew pot. The brew pot is pretty robust and I do like that. The steam pot is a thin bottomed pot that (on my stove) doesn't regulate the heat evenly for the first few minutes and it rocks the pot until the bottom is fully heated throughout. After that it is an even steam and I've had no problems with pin holes after 3 years of use. The basket is a cheaper stainless steel that will show signs of rust if you leave your steam water in the pot too long. It does, however, scrub off with a little effort with a steel wool  pad.

Arti, thanks for the feedback.  If I'm reading this right you have two Bayou Classic pots - one heavy duty SS for home brewing and one for steaming crabs.  If so, why two?  Is it because the thin bottomed pot used for crabs is for house stove use ONLY and is not recommended for use on a propane burner like the one used for brewing beer?   Thanks
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« Reply #17 on: June 18, 2017, 08:15:51 AM »

I use less seasoning while steaming then when there done I put them on a tray spray them with apple cider vinegar and put dry seasoning on them and everyone seems to love it
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discover
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« Reply #18 on: June 18, 2017, 08:30:09 AM »

I use less seasoning while steaming then when there done I put them on a tray spray them with apple cider vinegar and put dry seasoning on them and everyone seems to love it

Apple cider vinegar at the end? Thats different. I may have to give this a try and see what it's like. Thanks for sharing.
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arti0972
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« Reply #19 on: June 18, 2017, 10:01:50 AM »

Arti, thanks for the feedback.  If I'm reading this right you have two Bayou Classic pots - one heavy duty SS for home brewing and one for steaming crabs.  If so, why two?  Is it because the thin bottomed pot used for crabs is for house stove use ONLY and is not recommended for use on a propane burner like the one used for brewing beer?   Thanks
  LewCrab,
     The brew pot has a brewing thermometer on it along with a drain valve to use for all grain brewing ( lauter phase) Plus I wouldn't want to risk contaminating a brew with the pot I use for crabs.
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