![]() ![]() First, the salt flakes should have a larger size to stick to the crabs. These complementing spices will embellish this fresh catch. Lump and jumbo boast a buttery taste and a succulence with a slight salty hint. Claw has a fibrous texture and a robust crab flavor. ![]() Blue crabs exhibit three main meat categories. Depending on your preference, add more “hot” ingredients or less. Taste is at the forefront. If mixing your own spice, choose the best ingredients: salt, dry mustard, red pepper flakes, grounded black pepper, paprika, cloves, ginger, and cinnamon. Is it a personal preference? Yes, but the Maryland Style is almost a spiritual practice for Chesapeake Bay lovers. As far as the Southern style, they boil the crabs which may cause “watery” or soggy crabs and the spice is even throughout. Some may want extra spice, while others, little to none. An uneven spicing gives choices for the feast. The steaming keeps the meat tender and spicing this way allows it to coat unevenly throughout the pot. Then, spicing with a Maryland mix like JO Spice #2 is part of the traditional recipe. Try these variations and live like a true Marylander. Clean chunks and easy picking keeps everyone happy! Second, a splash or two of an IPA beer will give a bit of “hoppiness“ to the mix. Nothing worse than finding a huge crab chunk that gets “mutilated” when trying to extract it. First, vinegar keeps the meat from sticking to the shells. ![]() Some enthusiasts claim additions to the cooking water enhance the bay culture experience. Even though the crabs boast a sweet meat, unique to the Chesapeake Bay’s brackish waters, a peppery pop complements the flavor. Crab house crew steam the crabs with a hot water mist, and they douse them with a paprika, salt, and bay spice concoction. “Maryland Style Blue Crabs” means two things. Shake out these nets and you’ll find enough fresh catches for this weekend’s seafood fest. Know your seasonings and spice and you’ll cook up a dish really nice! Ready for a day of relaxation and a meal worth talking about. Embellishing it with a delicious sauce or dip signals a professional chef. Masking the taste means you should have found another catch. Salty-sweet, buttery blue crabs, earthy and oceanic mussels, or succulent, delicate lobster tails serve boldly alone. There is not an endless supply of anything on our planet and common sense management is necessary.To Spice or Not to Spice? That is the Question!įreshly caught seafood carries a wide variety of tastes. Female crabs should be returned to the water, period. In my opinion, this is typical of a bloated, inefficient government where the employees are more concerned about their pension, salary and benefits than they are about proactively doing what is right. This position is very short-sighted and wrong. I contacted the appropriate authorities to complain and was told there is no law against catching and keeping females. I did confirm from one store owner that his crabs were coming from Louisiana. Since they are appearing in winter months they are coming from southern states. I have a particular fondness for blue crabs and noticed several years ago that only female blue crabs, no males, were appearing at the oriental markets in not only my area but other metropolitan areas I would travel as a salesman. I was catching and eating blue crabs in Maryland and Florida (as a Navy brat then) since back in the mid-fifties. ![]()
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