Eight weeks already-Going by quick
- (8) blue claw crabs
- boat load of chopped garlic (1 hand at least)
- 1/2 lb of melted butter
- old bay seasoning
- (2) lemons
- olive oil
- chopped parsley
- a few bay leaves
- (1) bottle of dark beer
- parmesan cheese (handful)
Use a large steamer pot (type with insert collander) and fill with water to the bottom of the collander. Open the beer and take a swig to check for quality. Pour the beer into the water along with the the bay leaf and both lemons that you cut in half. Once the water is boiling add your crabs one at a time while sprinkling old bay on top of each crab. Put the lid on tight and crank up the heat for about 8 minutes. After they are done remove the crabs from the pot and pull the top shell off of each crab. Scoop all of the guts out and remove the lungs (we call them dead men). Make sure you get every bit of lung out. Too many toxins. The hard part is now over.
In a sauce pan add your chopped garlic and olive oil to your melted butter and simmer on medium heat till the garlic is slightly brown. Remove from the fire and add your parmesan cheese, chopped parsley and (1) table spoon of old bay to the sauce. Take your crabs and place them on a cookie sheet. Spoon the garlic into the body cavity of the crabs getting the garlic in all of the nooks and crannies. Pour the rest of the sauce over the crabs and bake on 350 for about 5 minutes.
Nice crusty italian semolina or french bread is a must. Dunking the bread in the sauce is just as good as eating the crabs.
Garlic crabs (week #8)
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