Best Texas Style Spicy Crabs Recipes

SPICY PEPPERED CRAB LEGS

Steps:

• Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.
• Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat.
• Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.
• Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.

TEXAS STYLE SPICY CRABS

Steps:

• 1. The fist two steps are for fresh caught crabs ONLY! If blue crabs are caught fresh, put in an ice Chest covered with ice to put them asleep. If any of the crabs you catch have orange sponge like material on the bottom side, release immediately. those are eggs.When you get to where you are going to clean them, empty ice and fill ice chest half way with water and half a container of table salt. Allow crabs to sit in salt water for approximately 10 minutes. Drain water from ice chest. Rinse crabs with fresh water from water hose for approximately 5 minutes and drain again.
• 2. To clean crabs, wear heavy rubber gloves. They can be found at most large home improvement stores. Crabs will still be alive. You can put them back to sleep by completely covering them with ice and allowing them to sit for 15 - 20 minutes. Take a large tablespoon in one hand and hold the crab bottom side up. Using the edge of the spoon, pop the top of the crab shell off (save the tops for deviled or stuffed crab recipes if desired). Using the spoon, scrap out the long, gray spongy material (also known as dead man's meat, it is actually the crab's lungs). After cleaning the crabs, break each cluster in half. You will them have right legs on one side and left legs on the other.
• 3. This section is for all types of crabs. In a large mixing bowl, cover the leg clusters with the olive oil. Using your hands, make sure all leg clusters are covered with olive oil. Sprinkle canon seasoning on legs and rub all over until. Evenly distributed.
• 4. Poor all leg clusters in a large stock pot that has a tight fitting lid. Including oil. Cook over medium heat until crab shells are bright red and meat is no longer translucent. *Crab legs like Alaskan King Crab & Snow Crab are already cooked and are just being reheated. Spread newspaper out on table with pecan crackers and pecan picks. Melted butter & a bit of hot sauce make it all good. ENJOY!!! :o)