The seasoning finds its way onto the crabmeat as you enjoy cracking, cutting and eating them. While still hot, generously sprinkle the crabs with Old Bay Seasoning. Remove crabs from the boiling water immediately and spread them on a table covered with newspaper.Ħ. Bring the crabs to a boil and cook for 12 minutes.ĥ. It’s best to use cold water because the shock of adding live crabs to boiling water causes them to lose their claws, making them less presentable at the table.ģ. Add enough cold water to cover the crabs. Wash the crabs in a basket and use tongs to transfer them to a big pot.Ģ. That’s part of the fun in pulling the rope and raising the trap - you never know what you’re going to get! How To Boil Live Crabsġ. Fresh fish carcasses make the best bait and attract all sorts of aquatic species, many of which often get stuck in the trap along with the crabs. While crabs are most plentiful during the summer months, someone who knows what he’s doing - like Boaty - can find a catch year-round by knowing where to look. But these days he has downsized from 200 traps to just five, positioned perfectly along the length of his wharf in Point Clear. “Not all traps are created equal - some fish better than others,” he tells us. He built his boat, caught his bait and designed his own traps. Any way that’s preferred, the basic recipe for boiling stays the same.īoaty Campbell, a lifelong resident of the shores of Mobile Bay, crabbed commercially for 30 years to supplement his income. Others, with more self control, cook the crabs, pick all the meat, and save it for recipes like crab pie or crab salad or creamed crab. Most folks dump the boiled crabs right on a newspaper-covered table to crack and eat right away. Squeamish hearts need not apply to assist in this endeavor, although you will certainly want to be there when it’s time to eat. The Chesapeake Bay might have made steamed crabs nationally known, but in these parts, we boil them. The dinner bell is ringing and these foods are here to stay. Here, MB breaks down the list of dishes you have to know and love to call yourself a true Mobilian. They are as much a part of eating in Mobile, Alabama, as gumbo and fried oysters. Our modern local cooking is certainly built upon these strong historical foundations, but there are a number of restaurants and recipes from more recent times that have made their way into our diets and homes for the long haul, as well. Native Americans cultivated corn, African slaves brought peas, okra and peanuts, and early trade routes through the Caribbean inflected jolts of spice and stirred the pot of Creole goodness. ![]() Local fields still turn out many of the same fruits, vegetables and nuts that subsistence farmers were growing a century ago because, well, that’s what grows best here.Īt the same time, our food culture retains strong influences from our ancestors’ roots and the roads they traveled to get here. This culinary vernacular began, and continues, in part due to the local climate and the nature of what grows in these parts. Many of the dishes, ingredients and traditions that our forebears enjoyed are just as commonly found on today’s tables. Gulf Coast food is one of those constants. Others move at the pace of a growing live oak - slow and steady, changing very little through the decades. ![]() S ome things change in today’s day and age like flashes of summer lightning.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |