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Barbecued Crabs With Texas Eats by Robb Walsh

Barbecued Crabs With Texas Eats by Robb Walsh

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Published by The Recipe Club
-Barbecued Crabs Recipe from Texas Eats by Robb Walsh-
Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.

In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography,Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor. For more information, visit crownpublishing.com.
-Barbecued Crabs Recipe from Texas Eats by Robb Walsh-
Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.

In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography,Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor. For more information, visit crownpublishing.com.

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Published by: The Recipe Club on Jun 19, 2012
Copyright:Attribution Non-commercial

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10/03/2013

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TEXAS EATS
Scoop the crabs out of the hot oil with a wireskimmer. Let them cool just until they can be handled,then serve them right away with cold beer.
homemade ZesTfulseasoning
Ater experimenting with several home equivalentrecipes or this iconic seasoning, I came up withmy own blend. Only my version isn’t really like theoriginal. I omitted the cloves, because I don’t likethe aroma. And I substituted
 pimentón
 
de la Vera
 or the paprika, because I like the smoky avor thatthe Spanish paprika adds. I also added some tastybut expensive spices like mace and cardamom thatyou won’t fnd in the commercial stu.
MakES aBout 1 Cup
2 tablespoons salt1 tablespoon celery salt1 tablespoon ground mustard2 tablespoons smoked paprika (pimentón)½ teaspoon ground mace½ teaspoon cayenne pepper½ teaspoon black pepper½ teaspoon red pepper akes½ teaspoon ground cardamom½ teaspoon ground bay leaves About ½ cup sugar
In a large measuring cup, combine the salt, celerysalt, mustard, paprika, mace, cayenne, black pepper,red pepper akes, cardamom, and bay and mix well.(Tis should measure about ½ cup.) Add an amountof sugar equal to the total amount of spices and mix well. Store in a tightly capped jar or other airtightcontainer for up to 3 months.
saBine PassBarBecued craBs
Visitors to Texas seem shocked that Sartin’samous barbecued crabs are deep-ried and notprepared on a Texas barbecue smoker. Like the“barbecued shrimp” o New Orleans and the“barbecued oysters” o Tomales Bay in NorthernCaliornia, barbecued crabs aren’t slow smokedover a wood fre.Cleaning the live crabs is the most difcult parto making barbecued crabs. First you have to leavethem in ice water or several minutes to stun themenough so they stop fghting, then you have to rip theshell o and clean out the exposed guts and lungs.
MakES 12 HaLf CraBS
Peanut oil, for deep-frying6 live blue crabs1 cup Homemade Zestful Seasoning(recipe follows)
Pour the oil to a depth of about 2 inches into a deep,heavy pot or deep fryer and heat to 350°F. While the oil is heating, immerse the crabs inice water for 5 to 10 minutes until they are limp. Put1 crab, shell side up, on a at surface. Hold down aipper on the bottom le side of the crab with thethumb of your nondominant hand and rip o theupper shell from le to right with your dominanthand. Don’t be shy. It takes considerable force to getthe shell started. Clean out the exposed guts and gillsunder running cold water, remove the reproductive parts, then break the crab in half with 1 claw on eachhalf. Tis will expose the eshy meat in the middle.Repeat with the remaining crabs.Put the seasoning in a small, shallow bowl. Working in small batches, dip the crab halves, oneat a time, into the seasoning and then lower theminto the hot oil. Cook for 2 to 3 minutes, until thecrabmeat is opaque and cooked through. If the spicemix begins to burn before the crabs are ready, lowerthe heat.
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Barbecued Crabs looks tasty!
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