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texas style spicy crabs

(1 rating)
leslieann1968 avatar
Recipe by
Leslie Speed Dutton
@leslieann1968
Franklin, TX

I was born & raised on the Texas Gulf Coast. Seafood was part of our weekly diet when the Gulf waters got into the 80's. One of my favorites is blue crabs. I miss having crab traps hanging off our friends bulkhead. We would go surf fishing and catch everything from sand troupe, redfish, black drum, black tip shark, whities, and flounder, just to name a few. After cleaning the fish, we would load the crab traps with all of the left overs. We didn't waste any thing. We would empty the traps twice a week. This recipe works with blue crabs, snow crabs, king crabs and pretty much all others. :o)

►
(1 rating)
cook time 15 Min
method Stove Top

Ingredients For texas style spicy crabs

  • 15 - 20
    blue crab leg clusters
  • 1/4 c
    olive oil, extra virgin
  • 2 Tbsp
    cajun seasoning
  • 1/2 can
    morton's table salt

How To Make texas style spicy crabs

  • 1
    The fist two steps are for fresh caught crabs ONLY! If blue crabs are caught fresh, put in an ice Chest covered with ice to put them asleep. If any of the crabs you catch have orange sponge like material on the bottom side, release immediately. those are eggs.When you get to where you are going to clean them, empty ice and fill ice chest half way with water and half a container of table salt. Allow crabs to sit in salt water for approximately 10 minutes. Drain water from ice chest. Rinse crabs with fresh water from water hose for approximately 5 minutes and drain again.
  • 2
    To clean crabs, wear heavy rubber gloves. They can be found at most large home improvement stores. Crabs will still be alive. You can put them back to sleep by completely covering them with ice and allowing them to sit for 15 - 20 minutes. Take a large tablespoon in one hand and hold the crab bottom side up. Using the edge of the spoon, pop the top of the crab shell off (save the tops for deviled or stuffed crab recipes if desired). Using the spoon, scrap out the long, gray spongy material (also known as dead man's meat, it is actually the crab's lungs). After cleaning the crabs, break each cluster in half. You will them have right legs on one side and left legs on the other.
  • 3
    This section is for all types of crabs. In a large mixing bowl, cover the leg clusters with the olive oil. Using your hands, make sure all leg clusters are covered with olive oil. Sprinkle canon seasoning on legs and rub all over until. Evenly distributed.
  • 4
    Poor all leg clusters in a large stock pot that has a tight fitting lid. Including oil. Cook over medium heat until crab shells are bright red and meat is no longer translucent. *Crab legs like Alaskan King Crab & Snow Crab are already cooked and are just being reheated. Spread newspaper out on table with pecan crackers and pecan picks. Melted butter & a bit of hot sauce make it all good. ENJOY!!! :o)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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