Quote:
Originally Posted by cajun bill
Interesting, never heard of boiling crabs that way. Just curious, why? And don't you lose the "fat" by doing it that way?
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This is the ONLY way we boil em. Pull the backs off, the little filter thingys and give eack one a quick rinse with the water nozzle. Soak up all the seasoning good. When they come out of the pot, layer them in a ice chest, sprinkle a lil more seasoning and each crab gets a squirt of the "squirtable" butter. This butter melts down into the meat and ready to eat.