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| Live Blue Crab Available Cooked Blue Crab Available Sold By The Bushel Call 504-838-4889 |
| Live Blue Crab Available Cooked Blue Crab Available Sold By The Bushel Call 504-838-4889 |
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| Blue Crab Seasonings Recipes |
| Preparing Blue Crab varies from the Mid-Atlantic region to the spicier flavors favored in the South. We are providing several options for you to try. First, we offer several do-it-yourself seasoning recipes. Then we offer you several cooking techniques. With a little bit of practice, you will master the art of cooking Blue Crab. Laissez Les Bons Temps Rouler! |
| Ingredients:
1 Tbsp. Celery Salt 1/4 tsp. Paprika 1/8 tsp. Black Pepper 1/8 tsp. Cayenne Pepper Pinch Ground Dry Mustard Pinch Mace Pinch Cinnamon Pinch Cardamom Pinch Allspice Pinch Ground Clove Pinch Ginger |
| Old Bay Seasoningฎ |
| Bay Seasoning |
| Ingredients: 1 Tbsp. Salt 1 Tbsp. Celery Salt 1 Tbsp. Ground Mustard 1 Tbsp. Paprika 1/2 Tbsp. Mace 1/2 tsp. Cinnamon 1/2 tsp. Red Pepper 1/2 tsp. Black Pepper 1/2 tsp. Crushed Red Pepper 1/4 tsp. Ground Cloves Combine ingredients and mix well. Store in airtight container or airtight zip-lock freezer bags Do not add additional salt when steaming crabs. |
| Crab Seasoning
Laren Leonard |
| Ingredients:
1 lb. Coarse Salt (small rock salt) 5 oz. Crushed Red Pepper 3 oz. Dried Mustard 1 1/2 oz. Ginger 1 oz. Black Pepper 1 oz. Celery Flakes 1 oz. Onion Flakes 1/2 oz. Celery Seeds 1/2 oz. Crushed Bay Leaves 1/2 oz. Laurel Leaves |
| Copy-Cat Old Bay Seasoning |
| Ingredients:
1 Tbsp. Celery Seed 1 Tbsp. Whole Black Peppercorns 6 Bay Leaves 1/2 tsp. Whole Cardamom 1/2 tsp. Mustard Seed 4 Whole Cloves 1 tsp. Sweet Hungarian Paprika 1/4 tsp. Mace In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar, airtight container or air tight zip lock freezer bags. Mix 50:50 with coarse salt when seasoning crabs. |
| Bay Seafood
Seasoning Blend |
| Mix all ingredients well. Store in an airtight container or airtight zip lock freezer bag. Use with seafood or chicken. Yield: 1/4 cup. Mix 50:50 with coarse salt when seasoning crabs. |
| New Orleans Crab/Crawfish Boil Seasoning |
| Or, as we always called it, just "Zatarain's" (pronounced ZAT-uh-rans), after the most popular local brand of crab boil. It's a packet of spices that you just throw into the water in which you boil your seafood, and makes it spicy-yummy-wonderful. Just make sure you don't get it near your face and inhale, or you'll be sneezing uncontrollably for several minutes!
It's now widely available in the United States, but not elsewhere in the world. If you live in an area where it's not available, make your own, and have Louisiana-style boiled shrimp, crabs or crawfish anytime. Works well with any kind of shellfish (I'd love to try boiling langoustines in this elixir sometime!). Ingredients: 4 tablespoons yellow mustard seeds 3 tablespoons coriander seeds 2 tablespoons whole allspice 2 tablespoons dill seeds 1 teaspoon whole cloves 1 tablespoon crushed red pepper 8 bay leaves Salt and cayenne pepper (or liquid hot sauce) to taste Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d'้pices. Add salt and cayenne or hot sauce to the water to taste, then bring to a boil. When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add vegetables and/or shellfish and cook until done, depending on what you're using. Yield: Enough crab boil seasoning for 5 pounds of seafood. |
| Steaming Blue Crab |
| Fill your steamer stock pot just below the bottom of the steamer basket with 1 part water and 1 part apple cider vinegar. Bring to a full rolling boil. Add live hard shell crabs to your steamer basket sprinkling each layer generously with your dry seasoning mix. Cover and wait for steam to escape from under lid, about 10 minutes. Continue cooking over high heat for an additional 20-30 minutes until crabs turn bright orange. If shells are dark red or have reddish-green patches, then the crabs are not yet fully cooked. Dump your steamed blue crabs on a table covered with newspaper and sprinkle additional seasoning on your crabs to taste. Serve with bowls of melted butter, crackers, tabasco sauce and lemon wedges. now sit down and enjoy your feast. |
| SIZE CRAB DIMENSIONS DOZENS PER BUSHEL CRABS PER BUSHEL Jumbo 6 - 6ฝ inches 5 6 dozen 60 72 crabs Large 5 ฝ 6 inches 6 7 dozen 72 84 crabs Medium 5 5 ฝ inches 7 8 dozen 84 96 crabs |
| Boiling Blue Crab |
| Yield: 6 servings
24 live blue crabs 6 quarts boiling water 1/2 Old Bay seasoning |
| Add your water and Old Bay seasoning and bring to boil. Place your live crabs in boiling, salted water. Cover and return to boil. Reduce heat, simmer for 12-15 minutes. Drain. Rinse in cold water. Serve hot or cold. Nutritional Information: Calories 80, Calories from fat 10, Total fat 1g, Saturated fat 0g, Cholesterol 55mg, Total carbohydrate 0g, Protein 14g. |
| Blue Crab Cooking Instructions & Recipes |
| Send mail to webmaster with questions or comments about this web site.
Copyright ฉ 2002 - 2009 Crawfish Company Of Central Florida, Inc. Copyright ฉ 2006 - 2009 Cajun Paddy Inc. All Rights Reserved Last modified:09/29/2009 @ 9:22 AM 291422 GMT |
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| The Maryland Blue Crab Steamer Kit is the perfect combination kit for steaming Blue Crabs with recipes using vinegar. Also ideal for steaming or boiling shrimp, mussels and oysters in the cool breezy areas of the eastern shores of New York, New Jersey, Maryland, Delaware and Virginia. Starting with the 62 quart stainless steel stockpot constructed with grade 304 stainless steel and the gauge is 18/8 stainless steel that includes a commercial recessed perforated steamer basket with vented lid, a 35 inch wooden stirring paddle, and the SP-10 High Pressure Propane Burner. For the serious Maryland Blue Crab Chef, this cooking combination is a must when preparing food outdoors for medium to large groups. The SP-10 is the best all around single burner produced by Bayou Classic. The SP-10 has a wind guard and adjustable regulator and can produce 185,000 BTUs. Youre able to bring your water to boil and steam in no time at all. The SP-10 has a 14 inch cooking surface and is 12 inches tall. Free Shipping Within The Lower 48 United States. Regular Price $273.00 Your Price $229.99 |
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| Store Hours
Monday Thru Friday 7 AM till 5 PM CST Saturday 7 AM - 11 AM CST Closed On Sundays (504) 838-4889 |
| Live #1 Jumbo Jimmys 1 Bushel 5 - 6 DOZEN 60 - 72 Crabs Dimensions 6 6 ฝ inches 45-lbs @ $3.75-lb. Your Price $168.75 Plus Air Cargo Additional .75 per pound for boiled |
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| Call (504) 838-4889 For Ordering |
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| Sal Junda - GM/Owner New Orleans Crawfish/Seafood Division 1100 24th Street Kenner Louisiana 70062 504-838-4889 |
| Rick & Lisa Boyd - GM/Owner Orlando Cajun Catering/Restaurant Division 25 South Magnolia Avenue Orlando Florida 32801 407-384-9211 |
| 12 Pack Med Softshell Blue Crab 12 Pack Large Softshell Blue Crab 12 Pack Jumbo Softshell Blue Crab |
| $ 45.00 or $3.75-lb. $ 50.00 or $4.17-lb $ 55.00 or $4.59-lb |
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| The Louisiana Blue Crab is well known for is sweet flavor and hearty texture. Widely used in gourmet restaurants nationally, we are now able to provide the general consumer this quality Louisiana gourmet product. The flavor of the blue crab is unique and well sought after. We now market our blue crabs live or steamed and shipped airport to airport or overnight delivery. Folks, once you try our blue crab, you will quickly become a return customer. We trust you will enjoy our Louisiana Blue Crab, just one of the large selection of gourmet seafoods that Louisiana has to offer. |
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| SOFTSHELL BLUE CRAB |
| Call (504) 838-4889 For Ordering |
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| LIVE BLUE CRAB NOW AVAILABLE Call 504-838-4889 FOR ORDERING |
| Live #1 Jumbo Jimmys 2 Bushel 10 - 12 DOZEN 120 - 144 Crabs Dimensions 6 6 ฝ inches 90-lbs @ $3.50-lb. Your Price $315.00 Plus Air Cargo Additional .75 per pound for boiled |
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| Live #2 Large Jimmys 1 Bushel 6 - 7 DOZEN 72 - 84 Crabs Dimensions 5 ฝ - 6 inches 45-lbs @ $2.35-lb. Your Price $105.75 Plus Air Cargo Additional .75 per pound for boiled |
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| Live #2 Large Jimmys 2 Bushel 12 - 14 DOZEN 144 - 168 Crabs Dimensions 5 ฝ to 6 inches 90-lbs @ $2.35-lb. Your Price $184.50 Plus Air Cargo Additional .75 per pound for boiled |
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| Live Medium Females Only 1 Bushel 7 - 8 DOZEN 84 - 96 Crabs Dimensions 5 to 5 ฝ inches 50-lbs @ $2.25-lb. Your Price $112.50 Plus Air Cargo Additional .75 per pound for boiled |
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| Sal's Homemade New Orleans Crawfish/Crab Boil Seasoning 6 Pound Bag Cooks 40-lbs Crawfish 0r Bushel of Blue Crab $8.00 Per Bag Plus Shipping & Handling |
| The following ingredients make two pounds of seasoning for about six dozen crabs. Mix well and store in an airtight jar until ready for use. |
| 1/2 oz. Laurel Leaves
1/2 oz. Cinnamon 1/2 oz. Paprika 1/2 oz. Thyme 1/2 oz. Mace Do not add additional salt when steaming crabs. |
| Mix all ingredients in a small bowl. Store in a sealed container or heavy duty zip lock freezer bag. Makes 4 teaspoons. Mix 50:50 with coarse salt when seasoning crabs. |
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| Ingredients
1 Tbsp. Ground Bay Leaves 2 1/2 tsp. Celery Salt 1 1/2 tsp. Dry Mustard 1 1/2 tsp. Black Pepper 3/4 tsp. Ground Nutmeg 1/2 tsp. Ground Cloves 1/2 tsp. Ground Ginger 1/2 tsp. Paprika 1/2 tsp. Red Pepper 1/4 tsp. Ground Mace (optional) 1/4 tsp. Ground Cardamom (optional) |
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| Cooking Equipment For Your Blue Crabs |
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| Buy fresh live crabs. Once home place the crabs in a large basin or bucket and cover with ice. The ice stuns the crabs and miraculously keeps the claws from falling off during the boiling process. Soak for 30 minutes.
Prepare a large stock pot with boiling water. Add seasonings: 2 large sweet onions chunked Several whole garlic pods 3-4 Bay leaves 2-4 tablespoons Zatarains Liquid Shrimp & Crab Boil Salt 2 tablespoons White Vinegar (helps crabs peel easily) Lemon or lime juice. Carefully place the crabs in the boiling water. Boil about 8-10 minutes. The crabs instantly turn a vibrant red once placed in the boiling water. Turn off the heat. Place cold water or more ice on top of the crabs in order to stop the cooking process. Let the crabs soak in the water in order to soak up the wonderful seasonings for 30 minutes to an hour. ฉ Copyright Cajun Cooking TV All rights reserved. |
| How To Boil Louisiana Blue Crabs |
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