Change of Plans: Boiling Crabs

Got a late text yesterday from Bon Temps and as most of you know he's out of commission right now. Well he's saying "If you're Up Call Me". I call and find out He's got a Box of Blue Crabs for me I just have to pick them up. So this morning I got up and made a run to New Orleans to pick up my box of Crabs.



This is a 100qt Igloo I have modified to carry Blue Crabs. It has a perforated False Floor so when you ice down the crabs they can't sit in the ice water, it will kill them. You leave the drain cap off while in use to allow the water to drain out. This keeps crabs alive for days as long as you continue to add ice.



We had rain threatening today so I rigged up the pot under the overhang we built.



To keep it simple 1 bag of Cajun Land Crab Boil, 2 bottles of liquid Crab Boil with Lemon, Yellow Onions (Used 5), 5 massive bulbs of Garlic, a carton of Button Mushrooms, and lastly Boil Booster Citrus for that extra Kaboom.



I boiled all the seasonings for 1 hour before adding the Crabs.



There were so many Crabs in the box it took 2 boils to cook all the crabs. Bon Temps text me to cover the Crabs with water but I took this picture before I topped up on the water so the crabs are easily seen. Once a rolling boil I boiled each batch for 8 minutes then turned off the heat. Then I put ice in the pot to cool them down and to make the crabs sink. Now the crabs were allowed to soak for 30 minutes before bringing inside too eat and cool for packing in the fridge.



Here we are ready to dig in but since it's a messy process cleaning and eating Crabs I wanted to leave the phone away from all the action so no mess to show yet.




Each batch of Crabs is spread out on the Island where the A/C can blow across them to speed cooling down. I always store all my boiled Crabs on their backs to retain the water inside. If you store them right side up they dry out in the fridge. I will be picking Crabs for the next few days to pack & freeze. A follow up with the containers and the packing process will follow.



We both love the boiled Mushrooms & Sweet Corn but all the extra Garlic has a purpose, I peel the Crab Boiled Garlic and add it to a pound of melted Unsalted Butter and finely grated Parmesan Cheese to make a Garlic Spread for toasting on French Bread.

I've got to say, Bon Temps is a very good person to know. Thanks Bud. Oh, His Boiled Crabs are way better, just say'n!