Blue Crab Studio

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Blue Crab Studio's name was inspired in part by the delicious role that blue crabs play in Karla's family celebrations.  Scroll down for a few of her best blue crab recipes.

  • Boiled Crabs
  • Seafood Gumbo
  • She-Crab Soup
  • Steamed Crabs

 

Boiled Crabs

          

For Karla's annual Birthday Crab Feast, the crabs are boiled outside in big commercial pots with strainer baskets and propane tanks. The water heats up a lot faster that way and the house stays cool.

 

 For each dozen live crabs allow:

  • 2-1/2 quarts of water
  • 1 cup of salt
  • 1/3 cup of liquid Shrimp & Crab Boil
  • 1 whole head of garlic cut in half (like a grapefruit)
  • 2 lemons cut in half
  • 3 small red potatoes
  • 1 cob of corn, cut into 3 pieces

Bring the water, salt, garlic and lemons to a rolling boil in a large pot.  Add the liquid crab boil seasoning and crabs.  Return water to a boil and cook for 2 to 5 minutes, depending on the size of the crabs.  Add potatoes and corn.  Turn off heat and allow crabs to soak for 30 minutes.  Do not overcook crabs!  Carefully remove crabs from the water and serve.  Add more seasonings and bring the water to a boil again for the next batch.

Seafood Gumbo

          

Gumbo is usually best the second day, when flavors have had more time to blend, making it a perfect "prepare ahead" meal. This recipe makes enough for about 20 large bowls of gumbo. Consider making more than you need - it freezes well.

< The mural in my kitchen was created by Houston artist, Rosalinda Toro.

Ingredients:

  • 2 cups flour
  • 1 cup canola oil
  • okra (4 quarts fresh chopped or 4 - 16oz pkgs chopped frozen)
  • 2 large onions
  • 2 large green pepper
  • 1 whole head of peeled, minced garlic
  • 4 lbs. raw shrimp, cleaned and peeled
  • 1 qt. raw oysters, chopped (plus the liquid)
  • 1 lb. cooked blue crab claw meat
  • approx. 4 qts. hot water 
  • 1 28 oz can of whole Italian tomatoes, mashed (plus the liquid)
  • 1 Tbsp. liquid crab boil
  • 2 Tbsp. dried thyme
  • 1 Tbsp. allspice
  • 2 Tbsp. salt
  • 1 cup parsley, chopped
  • Tabasco Sauce to taste

Roux: 

Make the roux by mixing together flour and oil in a large pot. Cook over low heat, stirring frequently, until it is a deep golden brown color. When the roux is ready, add the chopped onions, chopped green pepper, and minced garlic. Cook the vegetables in the roux.

Okra:

Cook okra in a large skillet, with a little oil over medium heat, until it is almost unrecognizable. This takes about 30 minutes. Meanwhile, check the shrimp for shells under running water. Add them to the okra and cook until shrimp are done.

Soup:

When the vegetables in the roux are cooked, add the shrimp and okra to the roux and mix well.  Slowly add the hot water.  Next, add the juice from the canned tomatoes.  Mash up the tomatoes and add them too. Carefully check oysters for pieces of shells, then chop up oysters and add them, and the liquid they came in, to the soup.  Mix everything well and simmer for 45 minutes. Stir in crab meat, parsley, thyme, allspice, salt, and Tabasco. Adjust seasonings to taste. Simmer about 30 minutes more.  Makes about 2 1/2 gallons. Serve over hot white rice and have extra Tabsco Sauce available.

 She-Crab Soup

          

This particular recipe substitutes flour as a thickener instead of heavy cream, making it a healthier version of the traditional one. Though male blue crabs may also be used in She-Crab Soup, the orange-colored roe from female crabs adds a wonderful and distinctive flavor.  

Ingredients:

  • 1/2 gallon milk
  • 1 stick sweet butter
  • 1 small onion, finely diced
  • 1 cup all purpose flour
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 2 teaspoons salt
  • 1 cup cooking sherry
  • 1 lb backfin crabmeat and roe
  • Cayenne pepper for garnish

In a double boiler, heat milk to steaming (do not allow to boil). 

Melt butter in saucepan, add onion and saute until tender. Add flour and stir constantly until lightly browned. Add seasonings and mix well. 

Slowly whisk the the steaming milk into the butter, onion and flour mixture, blending well. Stir in sherry, and simmer for 5 minutes. Gently stir in crabmeat and heat 5 minutes more.

Garnish lightly with cayenne pepper. Serve hot. Makes 4 to 6 servings.

Steamed Crabs 

          

There is on-going debate around our table about whether steamed or boiled crabs are better. The fact is they are both excellent, just different.  The biggest advantage to steamed crabs is that they are easier and faster to prepare.

For a 32-quart Steamer Pot:

  • 20 lbs of live blue crabs (this will probably be about 3 or 3-1/2 dozen crabs depending on their size) 
  • 1 six-pack of beer
  • 2 cups of apple cider vinegar
  • 1 cup Old Bay Seasoning
  • 3/4 cup Kosher Salt

Pour beer and vinegar into the bottom compartment of a 32-quart steamer pot, so that the liquid is 2 or 3 inches deep. Place one layer of live crabs inside the top compartment of the steamer pot and generously sprinkle Old Bay Seasoning and Kosher salt on top of crabs. Repeat layering of crabs, Old Bay Seasoning and Kosher salt until steamer pot is full. This will be about 1 dozen crabs, depending on their size. Bring beer and vinegar mixture to a boil and steam crabs for 30 minutes, or until crabs on top turn red. Make sure that the bottom compartment does not go dry and be prepared to add more beer and vinegar if necessary. 

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