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H
hog#head#cheese
Guest
Caught 4 of these badboys about an hour ago(one of the perks to living on the bayou)As far as seafood is concerned NOTHING comes close than what we catch here.
H
hog#head#cheese
Guest
LOL,Softshells are pan fried in cornmeal whole not boiled
I love them, this is how I like them prepared:
For the Crabs:
2-4 soft shell crab, cleaned, and washed under cold water
1 egg, lightly beaten
½ cup panko crumbs (available at most Asian markets)
salt to taste
vegetable oil (peanut, canola… anything with a high smoking point)
½ lemon, sliced into wedges
Dipping Sauce:
1 bottle Kikkoman Ponzu sauce
Optional:
½ tsp grated ginger
½ tsp finely chopped green onion
1. Heat two inches of vegetable oil to 300 degrees in a deep pot or deep fryer.
2. Squeeze the crabs in layers of paper towel to remove as much moisture as possible from the inside of the shell. Coat crabs in egg, then in panko. The more panko that sticks to the crab – the higher the crunch factor.
3. Deep-fry each crab separately for about 4 minutes each or until the shell is a deep red and the panko is golden brown. Be forewarned that although you have removed most of the water from the crab, there will inevitably still be some inside and when it hits the oil you will have a lot of spatter. Keep a dish towel handy to use as a shield – or use one of those cool spatter guards covering the top of the pot.
4. Remove and drain crabs, salt while hot, and tuck them into a 200 degree oven on a parchment - lined pan until ready to serve.
5. Cut each crab into 4-6 pieces and serve with a bowl of Ponzu for dipping and a lemon wedge on the side. Extra points for adding grated ginger and finely chopped green onion to the sauce.
For the Crabs:
2-4 soft shell crab, cleaned, and washed under cold water
1 egg, lightly beaten
½ cup panko crumbs (available at most Asian markets)
salt to taste
vegetable oil (peanut, canola… anything with a high smoking point)
½ lemon, sliced into wedges
Dipping Sauce:
1 bottle Kikkoman Ponzu sauce
Optional:
½ tsp grated ginger
½ tsp finely chopped green onion
1. Heat two inches of vegetable oil to 300 degrees in a deep pot or deep fryer.
2. Squeeze the crabs in layers of paper towel to remove as much moisture as possible from the inside of the shell. Coat crabs in egg, then in panko. The more panko that sticks to the crab – the higher the crunch factor.
3. Deep-fry each crab separately for about 4 minutes each or until the shell is a deep red and the panko is golden brown. Be forewarned that although you have removed most of the water from the crab, there will inevitably still be some inside and when it hits the oil you will have a lot of spatter. Keep a dish towel handy to use as a shield – or use one of those cool spatter guards covering the top of the pot.
4. Remove and drain crabs, salt while hot, and tuck them into a 200 degree oven on a parchment - lined pan until ready to serve.
5. Cut each crab into 4-6 pieces and serve with a bowl of Ponzu for dipping and a lemon wedge on the side. Extra points for adding grated ginger and finely chopped green onion to the sauce.
gotmilk
New member
pfffttt...soft shell fresh Maine lobster off the St George Banks..best evah
H
hog#head#cheese
Guest
I'D lovvvvve to try these as well.
H
hog#head#cheese
Guest
From deanies?
gotmilk
New member
I had to go to West Palm Beach for a couple of days and went out to eat for a business meeting. One of the guys ordered "Maine lobster".
It was some kind of shit-ass Bahamas reject lobster. I feel bad for people who never have the real stuff.
Raptorex
New member
I heard Dorchester crabs are a delicacy?
Raptorex
New member
Gold's Kenmore Sq. Thurs. night 6:30 you slut.
H
hog#head#cheese
Guest
All crabs are good if done correctly my faves in this order.
#1 grade softshell pan fried
True:Grade 1 king crab
Jumbo size stone crabs from joes takeaway in south beach
Dungeness steamed with old bay
Turks and caicos jumbo spider crab steamed
Oh,And even the ones I got from Mighty mouse's ole lady were pretty decent.
By the end of September
I will come in
promise
got alot on my plate right now
Grandmas got cancer
Raptorex
New member
gotmilk
New member
herptacians?
Raptorex
New member
Sorry bro, that would be cool - we will have a few after. Prayers to grandma.
H
hog#head#cheese
Guest
I'll give you those 2 both on seperate parts of the country. But for Shrimp(The best on the planet hands down)Oysters(during the winters months)tough to beat however bluepoints run a close second.Crawfish in season at the hands of the right coonass are fuckin heavenly,Crabs year round delicacy,Fresh fish list a mile long people don't get fat as fuck down here for nothing.
OLOLOLOLOL!
agreed on the crawfish bro and other stuff too
I don't really eat seafood
H
hog#head#cheese
Guest
70% of my diet is seafood
H
Humble Pride
Guest
I get all my seafood from Nantasket Beach
H
hog#head#cheese
Guest
I have an endles supply of bluecrabs in my backyard
PICK3
New member
I worked there when I was young.
LOL @ a california boi trying to tell a coon-ass how to cook seafood....
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