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Published on Jul 29, 2007
THANKS FOR YOUR COMMENTS (everyone is a critic) ;-)
Step by step how to get from bushel to table. Everyone has a variation, this is just one way. A few notables: 1) The spice I am putting on is a mixture of JO spice #1 and Old Bay 2) These crabs were bought from a commercial crabber in Havre de Grace MD 3) **** My dad called these guys blue claws for years....but nobody else I know calls them that...they're simply known as "blue crabs" **** 4) There is no right or wrong way to cook them...as long as you paid for them, cook them any way you want :-) 5) The ice thing has kept them for quite a long time for me. Almost a good 12hours. However.... clearly the fresher you get them in the pot the better (less cooking of already dead crabs).