Callinectus Sapidus
Beautiful Swimmer
The callinectus sapidus (from Greek:“beautiful swimmer, savory”) is known more widely by its admirers as the “blue crab.” These denizens of the Chesapeake Bay and the Gulf of Mexico have provided untold pleasures for those who seek not only gastronomical delight but sport as well. No doubt you’ve heard the old saw “You are what you eat.” My claws are beginning to show.
We did not eat crabs when I was growing up because they were too expensive. When I first saw people picking and eating whole cooked crabs I was repulsed. I have made up for that foolishness many times over. In my mid 20’s I was talked in to going to a crab house with “the guys” to eat crabs. I figured anything that needed to be washed down with pitchers of beer couldn’t be all bad. We went to a place called the “Corral Inn” which had a bar and was full of picnic tables covered with brown wrapping paper. Each diner’s place was set with a knife and wooden mallet. Several rolls of paper towels, most partially used, were scattered randomly on the table. The price was $2.50 (yes, folks, that’s TOTAL) for all the crabs you could eat. Trays of steaming crabs were brought to the table and dumped where all could get at them. If you’ve ever eaten crabs this way you know that there is much refuse left after the meat is eaten as the empty shells pile up on the table. The server comes by periodically and takes away the trash and replenishes the never-ending supply until the diners’ gluttony is satisfied.
The first half century of my life was spent in or near Baltimore, the crab capital of the world, where crabs came from the Chesapeake Bay. The next 15 years or so I’ve lived in Houston, near the Gulf of Mexico. I am amazed at all the differences in the way the crabs are processed from the time they are caught until they are ready to be eaten. In Baltimore, most people buy crabs already cooked, by steaming, where they are sorted by size and sold at relative prices “by the dozen.” Female crabs are considered inferior and are sold only when there is a shortage of males. There are dozens of places like the Corral Inn around town whose business depends on the sale of crabs. In Houston, most crabs are purchased “live” from only one or two markets that carry them. Males and females of various sizes are in a common bin. Using tongs and a plastic bag, you select your own and they are weighed and sold “by the pound.” Natives to this area boil the crabs rather than use steam. I have not found ANYTHING resembling the Corral Inn.
My steaming recipe: Live crabs are usually available at Fiesta or Hong Kong markets. For those folks who can make it to Southwest Houston, Saigon Seafood at 10801 Beechnut has the best selection and price. When you buy your crabs, have the clerk put ice on the crabs (after they’re weighed, or course). This will make them easier to handle when you get home. Empty them into the sink, making sure they are numbed by the ice. In a pot large enough to hold the number of crabs you purchased, put a mixture of half water, half vinegar in the pot, about a half inch deep or enough that it won’t totally evaporate during steaming. Get the heat started while you’re adding the crabs. A rack in the bottom to keep the first layer of crabs out of the liquid would be nice but not necessary. If they are numb from ice, you may use your fingers (grab them from the back) to spread the first layer of crabs on the bottom of the pot. Otherwise, use tongs. Pour just enough beer on the crabs to wet them, then dust with a generous amount of seasoning (a mixture of about 4 parts “Old Bay” brand seasoning and 1 part kosher salt) Continue layers with beer and seasoning until all crabs are in. Swig any remaining beer. After the steam begins, lower heat to just where it continues to steam for about 25 minutes. Open lid and wait until steam dissipates. Then, remove crabs with tongs and place on tray. I use flattened paper grocery store bags as a picking and eating surface. Put a tablespoon or so of seasoning on the paper for dipping the crab meat in. Couple of cold beers and you’re “good to go!” If you must have your vegetables, corn on the cob and fresh tomatoes make tasty companions to the Intelligent Designer’s greatest gift of food to the earth.
A good lesson in picking may be found at
www.oc-usa.com/pickcrabs/
The callinectus sapidus (from Greek:“beautiful swimmer, savory”) is known more widely by its admirers as the “blue crab.” These denizens of the Chesapeake Bay and the Gulf of Mexico have provided untold pleasures for those who seek not only gastronomical delight but sport as well. No doubt you’ve heard the old saw “You are what you eat.” My claws are beginning to show.
We did not eat crabs when I was growing up because they were too expensive. When I first saw people picking and eating whole cooked crabs I was repulsed. I have made up for that foolishness many times over. In my mid 20’s I was talked in to going to a crab house with “the guys” to eat crabs. I figured anything that needed to be washed down with pitchers of beer couldn’t be all bad. We went to a place called the “Corral Inn” which had a bar and was full of picnic tables covered with brown wrapping paper. Each diner’s place was set with a knife and wooden mallet. Several rolls of paper towels, most partially used, were scattered randomly on the table. The price was $2.50 (yes, folks, that’s TOTAL) for all the crabs you could eat. Trays of steaming crabs were brought to the table and dumped where all could get at them. If you’ve ever eaten crabs this way you know that there is much refuse left after the meat is eaten as the empty shells pile up on the table. The server comes by periodically and takes away the trash and replenishes the never-ending supply until the diners’ gluttony is satisfied.
The first half century of my life was spent in or near Baltimore, the crab capital of the world, where crabs came from the Chesapeake Bay. The next 15 years or so I’ve lived in Houston, near the Gulf of Mexico. I am amazed at all the differences in the way the crabs are processed from the time they are caught until they are ready to be eaten. In Baltimore, most people buy crabs already cooked, by steaming, where they are sorted by size and sold at relative prices “by the dozen.” Female crabs are considered inferior and are sold only when there is a shortage of males. There are dozens of places like the Corral Inn around town whose business depends on the sale of crabs. In Houston, most crabs are purchased “live” from only one or two markets that carry them. Males and females of various sizes are in a common bin. Using tongs and a plastic bag, you select your own and they are weighed and sold “by the pound.” Natives to this area boil the crabs rather than use steam. I have not found ANYTHING resembling the Corral Inn.
My steaming recipe: Live crabs are usually available at Fiesta or Hong Kong markets. For those folks who can make it to Southwest Houston, Saigon Seafood at 10801 Beechnut has the best selection and price. When you buy your crabs, have the clerk put ice on the crabs (after they’re weighed, or course). This will make them easier to handle when you get home. Empty them into the sink, making sure they are numbed by the ice. In a pot large enough to hold the number of crabs you purchased, put a mixture of half water, half vinegar in the pot, about a half inch deep or enough that it won’t totally evaporate during steaming. Get the heat started while you’re adding the crabs. A rack in the bottom to keep the first layer of crabs out of the liquid would be nice but not necessary. If they are numb from ice, you may use your fingers (grab them from the back) to spread the first layer of crabs on the bottom of the pot. Otherwise, use tongs. Pour just enough beer on the crabs to wet them, then dust with a generous amount of seasoning (a mixture of about 4 parts “Old Bay” brand seasoning and 1 part kosher salt) Continue layers with beer and seasoning until all crabs are in. Swig any remaining beer. After the steam begins, lower heat to just where it continues to steam for about 25 minutes. Open lid and wait until steam dissipates. Then, remove crabs with tongs and place on tray. I use flattened paper grocery store bags as a picking and eating surface. Put a tablespoon or so of seasoning on the paper for dipping the crab meat in. Couple of cold beers and you’re “good to go!” If you must have your vegetables, corn on the cob and fresh tomatoes make tasty companions to the Intelligent Designer’s greatest gift of food to the earth.
A good lesson in picking may be found at
www.oc-usa.com/pickcrabs/
posted by revsnodgrass | 9:23 AM
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