Barbecue

I hear you Rusty. I’m partial to, and reluctant to let go of, my old tried and true Zatarains’s Concentrated Shripm & Crab Boil. I’ve developed a hankerin’ for it in all sorts of stewoup, seafood, red beans, gumbo and such. The list would be endless. It’ll even wilt the hair in rabbit roux.

TB don’t care for it because it brings along a little too much heat, which along with the flavor is what I’m after. A little bit of Zat’s carries a long way. I’ve heard tell that Texas gals put this behind their ears to help keep away the flies. (There are no flies on TB, and she don’t even use it.)

Do you crack crab and eat as you go, or do you save up a bit of crab before partakin’? I’ve seen fights break out over this issue. Sometimes I can siddle up and get me some saved-up crab during such turmoil.

Paddy

Paddy;
All things being fair, the solution is as simple as getting two crab, and two pots.
If you must then crush a habinaro and toss it in the pot with your crab.
And if mild is the key word here, toss pickling spice and salt in the pot with her crab, it will make a nice boil, and it won't burn her sensibilities.
After breaking the crab's back, I save it to put it's butter in for later chowders and such. A small sampling of the crab boil rounds out the special ingredients in making a special chowder to the likes you will never forget.
I set up to the table and spread out several layers of news paper, and begin cracking my crab, I snitch a piece of meat every now and then, but build up a tidy little pile of tender fragrant flesh.
I set the crab meat in a bowl to chill quickly in the freezer, and then topping it with a perky sauce, I think I have already posted how I make my coctail sauce so I won't go into it now, but if anyone wants me to post it again post me off group and I will send it to you.
This dish is well worth all of the shaking, cracking, and picking all of the flesh from the shell.

Rusty.