Where do people who live in Texas get Ma Crabs? We have them her but you can't buy them live anywhere that i know of. I'm looking to serve them at my Seafood Grill and the way people do it in Ma is the right way for sure. I have been to many Crab Feeds all you can eat for 15.00 many years ago though.
Can I travel about an hour to an hour and a half distance the way you had the crabs sitting w/ the ice and layer of newpaper at the beginning of your video?
its call a maryland blue crab not blue claw. .an im telling you right now them crabs where not cooked all the way they still had a greenish color to them
Hey paul, just type in the search bar "how to grill crabs" or google it. Now everyone will see who the real ass is. YOU! And dont get smart over the internet, it dosent make you tough. And while your at it, research indirect grilling. You can almost do anything on a grill, if you know what your doing. -STA21!
Great video... I've never iced them. Last crab party I did we steamed 2 bushels and steamed them on demand .vs. all at once. That way they were nice and hot all the time. It was really hot that day. Some of the crabs were struggling towards the end. It would have been better to ice them.
Ignore all the idiots giving you a hard time. Some people just have nothing better to do with their time.
good vid, the only thing i dont like, but i guess it works well with little kids, is the thing of putting them in ice bath before. it takes to long to pick them each up and see if they are dead or not. it is fun to pick them out of basket and sometimes you get 4 or so crabs hanging on to each other on one pull. dead on with the water vinegar and 1 beer combo. man i need to get some crabs soon!
Tom one question.. Are you from Maryland ?? I lived there for many years and your way of cookingthem was dead on.. But i have never heard anyone from Md refer to them as Blue Claws.. Normally its just crabs or blue crabs... Just wondering... THanks
Not from MD....but have many friends who gave me the education on how 'properly' cook up a mess of crabs ;-) The blue claw thing I guess is just me....that is what my father used to call them (he's grew up in NYC). Thanks for watching though...I'm limit myself to one batch of crabs a month (have to watch the cholesterol right?)
I love your video. So far I've seen a lot of clips of how people cook and clean their crabs. And a lot of people have their own unquie style. But I like the way you cook the crab. If I get a chance to cook crabs I'd rather do it your way.
I have never saw crabs in ice before being steamed. It is alot easier just to steam them from the basket and all you hear is the crabs hitting the side of the pot. I understand you don't want to get pinched give me a break.Another yuppie on you tube being a chick.
I have actually worked at a seafood restaurant and the only thing they used ice for was to keep the beer cold. So quit being a wuss and get pinched once or twice, and always remember when you buy crabs at a restaurant or a whole seller in MD does not mean they are MD crabs.
These were bought from a commercial crabber in Havre de Grace, MD. But you are right, many crabs sold in MD could be from VA, NC, the Gulf of Mexico or even points north (like the Hudson River believe it or not).
I'll try to remember your advice about getting pinched..for now I'll pass
Typically it is done so it's not just the backfin meat (as scozz said), you get claws attatched too.
Some Crabhouses don't even bother with ice...they electrocute them so legs / claws don't blow off.
Further, if you can handle them, you can layer them and get the old bay / seasoning coated just right (not when they're flailing away in the basket and you get one crab with 1/4 lb of seasoning and another with squat).
Yuppie? LOL...you're funny.....I wish I made yuppie kind of money though.....instead I'm bustin hump 6 days a week so I can spoil my kids on a freakin ice cream once in awhile.
Thanks for the instructional video. That was great. I'm from Potomac, MD and I've caught blue crabs but never really cooked them. Thanks for the input!
Just a little seafood seasoning mixed with some coarse salt. You can put anything you want on there...but things like Old Bay work just fine...heck...most of the time, I don't use anything at all ;-)
I can't even imagine a "Maryland" crab without Old Bay. It's totally what makes it a "Maryland crab", if you ask me. I remember the Old Bay was 1/4 inch thick LOL. As a kid, I'd chug the liquid due to the fire in my mouth, but this Floridian loves me a Maryland Crab to this day. I even like the "Crab Chips" I used to get there. What makes them "crab chips"? You guessed it-Old Bay.
@agat0r Old bay??? If you were a true marylander, you would know it's J.O. SPICE! My family and I have caught crabs and always use J.O. Most of maryland uses J.O. if you ask me.
no not at all. that 15 minutes too is for very small batches (like you saw)...if you were cooking more, I'd increase the time. If you undercook them, they're going to be like mush. It is much harder to overcook, so er on the side of cooking longer than shorter...but to answer your question...no..not softer at all.
Where do people who live in Texas get Ma Crabs? We have them her but you can't buy them live anywhere that i know of. I'm looking to serve them at my Seafood Grill and the way people do it in Ma is the right way for sure. I have been to many Crab Feeds all you can eat for 15.00 many years ago though.
XtremeInkz 1 week ago
Do they scream I heard they scream
techdeckdrummer49 3 months ago
Can I travel about an hour to an hour and a half distance the way you had the crabs sitting w/ the ice and layer of newpaper at the beginning of your video?
CallMeVina81 1 year ago
Native Americans use to cook Maryland Blue crab over an open flame. Yes Blue crab can grilled..Geezus.
phonore007 2 years ago
Comment removed
ponmike 2 years ago
its call a maryland blue crab not blue claw. .an im telling you right now them crabs where not cooked all the way they still had a greenish color to them
tallpaulsta50 2 years ago
hey steamed crabs is always good. Maybe next you can show us how to throw them on the grill. Id like to see that!
ponmike 2 years ago
u cant grill crabs u ass
tallpaulsta50 2 years ago
Hey paul, just type in the search bar "how to grill crabs" or google it. Now everyone will see who the real ass is. YOU! And dont get smart over the internet, it dosent make you tough. And while your at it, research indirect grilling. You can almost do anything on a grill, if you know what your doing. -STA21!
ponmike 2 years ago
@tallpaulsta50 you can twat!!!
BROOL23 1 month ago
Great video... I've never iced them. Last crab party I did we steamed 2 bushels and steamed them on demand .vs. all at once. That way they were nice and hot all the time. It was really hot that day. Some of the crabs were struggling towards the end. It would have been better to ice them.
Ignore all the idiots giving you a hard time. Some people just have nothing better to do with their time.
wingsnbeer4 2 years ago
i played a joke on a friend and steamed his crab with urine
philboy521 2 years ago
FINALLY - Someone who cooks them the way I do. However, I steam them with garlic and Reisling Dry white wine.
RxExExD 2 years ago
Yum
Pinwormx 2 years ago
good vid, the only thing i dont like, but i guess it works well with little kids, is the thing of putting them in ice bath before. it takes to long to pick them each up and see if they are dead or not. it is fun to pick them out of basket and sometimes you get 4 or so crabs hanging on to each other on one pull. dead on with the water vinegar and 1 beer combo. man i need to get some crabs soon!
va2dubv 2 years ago
dood there good but the name is blue crab
tdogdettler 2 years ago
actually u could.....
ShaJACKwa 2 years ago
I always cooked my MBC for about 15 minutes when I lived in St. Micheals, MD. That and some fresh corn to boot.
katanaburner 2 years ago
nice video u say actually like 300 times niiice
eskrimafighter 3 years ago
Tom one question.. Are you from Maryland ?? I lived there for many years and your way of cookingthem was dead on.. But i have never heard anyone from Md refer to them as Blue Claws.. Normally its just crabs or blue crabs... Just wondering... THanks
billysquiresong 3 years ago
Not from MD....but have many friends who gave me the education on how 'properly' cook up a mess of crabs ;-) The blue claw thing I guess is just me....that is what my father used to call them (he's grew up in NYC). Thanks for watching though...I'm limit myself to one batch of crabs a month (have to watch the cholesterol right?)
tomomatic 3 years ago
nice
mothatheresa 3 years ago
Well done Tom! I'll be doing this next week with some friends!
MudFlaps44 3 years ago
tomomatic - ignore these crybaby faggot liberals. Good video!
pflueeb 3 years ago
I love your video. So far I've seen a lot of clips of how people cook and clean their crabs. And a lot of people have their own unquie style. But I like the way you cook the crab. If I get a chance to cook crabs I'd rather do it your way.
Boss7904 3 years ago
I have never saw crabs in ice before being steamed. It is alot easier just to steam them from the basket and all you hear is the crabs hitting the side of the pot. I understand you don't want to get pinched give me a break.Another yuppie on you tube being a chick.
jmansticks 3 years ago
Thats what most crabhouses do before they steam the crabs, it also helps from keeping all the claws to break off during the steaming process
scoozzilou21214 3 years ago
I have actually worked at a seafood restaurant and the only thing they used ice for was to keep the beer cold. So quit being a wuss and get pinched once or twice, and always remember when you buy crabs at a restaurant or a whole seller in MD does not mean they are MD crabs.
jmansticks 3 years ago
These were bought from a commercial crabber in Havre de Grace, MD. But you are right, many crabs sold in MD could be from VA, NC, the Gulf of Mexico or even points north (like the Hudson River believe it or not).
I'll try to remember your advice about getting pinched..for now I'll pass
tomomatic 3 years ago
Typically it is done so it's not just the backfin meat (as scozz said), you get claws attatched too.
Some Crabhouses don't even bother with ice...they electrocute them so legs / claws don't blow off.
Further, if you can handle them, you can layer them and get the old bay / seasoning coated just right (not when they're flailing away in the basket and you get one crab with 1/4 lb of seasoning and another with squat).
tomomatic 3 years ago
Yuppie? LOL...you're funny.....I wish I made yuppie kind of money though.....instead I'm bustin hump 6 days a week so I can spoil my kids on a freakin ice cream once in awhile.
Give me a break.
tomomatic 3 years ago
Thanks for the instructional video. That was great. I'm from Potomac, MD and I've caught blue crabs but never really cooked them. Thanks for the input!
coldsteelwarrior 4 years ago
Hey how come i'm not invited to dinner at your house ? ummmm ummm i love crabs ;)
KhmerSerey1 4 years ago
hey mate... good video.. what was the powder that you put ontop of the crabs before you steamed them?
boombs09 4 years ago
Just a little seafood seasoning mixed with some coarse salt. You can put anything you want on there...but things like Old Bay work just fine...heck...most of the time, I don't use anything at all ;-)
tomomatic 4 years ago
I can't even imagine a "Maryland" crab without Old Bay. It's totally what makes it a "Maryland crab", if you ask me. I remember the Old Bay was 1/4 inch thick LOL. As a kid, I'd chug the liquid due to the fire in my mouth, but this Floridian loves me a Maryland Crab to this day. I even like the "Crab Chips" I used to get there. What makes them "crab chips"? You guessed it-Old Bay.
agat0r 4 years ago
@agat0r Old bay??? If you were a true marylander, you would know it's J.O. SPICE! My family and I have caught crabs and always use J.O. Most of maryland uses J.O. if you ask me.
BP5224 4 months ago
when u cook the crab alive for 10-15 minutes does the shells gets softer?
jo5567 4 years ago
no not at all. that 15 minutes too is for very small batches (like you saw)...if you were cooking more, I'd increase the time. If you undercook them, they're going to be like mush. It is much harder to overcook, so er on the side of cooking longer than shorter...but to answer your question...no..not softer at all.
tomomatic 4 years ago
lol the way u did it looked tasty u caught them or u bought them?
jo5567 4 years ago
Sorry for the delay in getting back. Those were caught in the Lower Chesapeake by a commercial crabber I made contact with and he sold them to me.
tomomatic 3 years ago
great info tom.
Looking forward to your next crab video!
kaos217 4 years ago
LOL.....I like how the kid is carrying around a crab claw "for fun".....decent video...good description
canadafootball33 4 years ago