Texas Style Spicy Crabs
Leslie Speed Dutton
This recipe works with blue crabs, snow crabs, king crabs and pretty much all others. :o)
- 15 - 20
- blue crab leg clusters
- 1/4 c
- olive oil, extra virgin
- 2 Tbsp
- cajun seasoning
- 1/2 can(s)
- morton's table salt
How to Make Texas Style Spicy Crabs
- 1The 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.
- 2To 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.
- 4Poor 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)