On 2017-01-17, Sqwerts > wrote:

> Ever see a crab with roaches?

Ever see a roach with crabs?

> Nuff said...

We should be so lucky...

On 1/17/2017 8:25 PM, notbob wrote:
> On 2017-01-17, Sqwerts > wrote:
>
>> Ever see a crab with roaches?
>
> Ever see a roach with crabs?

They're so small...

>> Nuff said...
>
> We should be so lucky...

But not this year!

;=)

On Tue, 17 Jan 2017 11:43:18 -0500, Gary > wrote:

> I've had Old Bay in my cabinet for over 40 years now.
> Love it on crabs or shrimp (with some salt added)

Do you use lemon in the boil too? I love that citrus punch.

> but I've never used it on anything else.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 17 Jan 2017 09:40:09 -0800 (PST), Cindy Hamilton
> wrote:

> It's got too much celery-seed flavor for me. I'll sometimes
> put pickling spice in the water for boiling shrimp.

I happen to like celery seed, so I never noticed it. Maybe that's
what's missing in Zatarain's and why I don't like it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
> On Tue, 17 Jan 2017 11:43:18 -0500, Gary > wrote:
>
> > I've had Old Bay in my cabinet for over 40 years now.
> > Love it on crabs or shrimp (with some salt added)
>
> Do you use lemon in the boil too? I love that citrus punch.

I've never used lemon but it sounds like a good addition. I do use
a squeeze of lemon most times with broiled fish fillets.

Here's how I do the crabs and shrimp:

Crabs - I kill them first in a most violent but very humane way.
Remove shells and put mix of Old Bay and a little salt
right on the meat.
Steam them over a 50/50 mix of water and vinegar.
Cooking time is shorter than whole shell-on crabs

Shrimp - I used to steam them but I found that a combination
of steaming and boiling is better. You again put a 50/50
combo of water and vinegar into a saucepan. Not too much.
You want about 1/2 inch in the saucepan. To this, I heavily
spice it with generous amounts of the Old Bay/salt combo.

I once added 2 chopped habaneros for an extra tang.
That wasn't bad. I can see lemon working here too.

Once it starts to boil, you add in your shrimp. Enough shrimp
that at least 3/4 of the shrimp is above the water level.
Give it a quick stir to coat with the spicy liquid then cover
the pot. 1/4 of the shrimp is now boiling, the other 3/4 is
steaming.

After about 45 seconds, open and stir, then cover again.
This just rotates the shrimp between steaming and boiling.
Also coats the top shrimp with more spice.
Maybe one or two more repeats of this and you're done.
Shrimp cooks very fast and timing only depends on the size.

I prefer the 30-40 or the 40-50 count. They have more
shrimp flavor than the larger ones but are nice bite-size
to me.

One more thing. Using this boil/steaming method, I've quit
making a cocktail sauce. I never use it anymore. The spiced
shrimp are just that good on their own.

Finally, a disclaimer:
Since this is mean RFC, this is how *I* do it all.
This is my favorite. YMMV. :-D