Saturday, September 6, 2008


Our local Harris Teeter has reward programs going on continually. Right now, the reward is a nice piece of luggage. One of the reward programs last year was a stainless-steel "steam-a-wok," a wok with a steamer insert and a see-through top. The wok fits on a smooth-top stove or and electric or gas burner. Since our freezer always seems to be full of crabs lately, I decided to pull out 2 bags (9 crabs) and cook them in the wok. Traditionally, in New Jersey, we've done the crabs in garlic and olive oil; but I decided to add some chopped onion. Guy didn't care for the addition of the onion; I didn't taste the crabs because I had scallops, so I can't comment. I do know that I like the onion added to the garlic when I make clams and spaghetti, which is why I thought they would be good with the crabs. But the Crab Guy says no. You will have to make up your own mind on this. It's an easy way to do crabs, and it's a little different.

Garlic (and Maybe Onion) Steamed Crabs
INGREDIENTS: 1/4 cup olive oil
1/2 cup chopped onion (optional)
3 Tbsp. chopped or grated garlic
1/2 tsp. sea salt
1/4 tsp. black pepper
1/8 tsp. red pepper, crushed or ground
1/2 cup water (or try 1/2 cup dry white wine, drinking quality, instead)
8-10 blue-claw crabs

In very large saute` pan or wok, heat the onion in the oil over medium heat till it begins to wilt. Add the garlic, salt and peppers and cook another minute. Remove from heat. Add the water; cool slightly. Rub the garlic mixture over each of the crabs, working it into the open centers.

Put the crabs back into the pan or wok; cover; turn heat to high and bring the garlic mixture to a boil, creating steam. Cook on high about 10-12 minutes, or till crabs turn red.
You'll see them bubble in the center,showing you that they're cooked on the inside. Remove from pan immediately and place on a platter or tray. Don't leave the crabs to soak in the liquid, because they'll turn soggy. And there's nothing worse than a
soggy crab.

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